I am not going to write a long post about the differences between Chu-Toro and O-Toro. The main difference is the fatty taste, a taste that varies from catch to catch. I cannot think of a fish that I respect as much. These fish are cleaver, tough and are always moving. Their bodies are perfectly regulated by temperature. This is a good example, on the left chu-toro and on the right O-Toro – look carefully and see the differences.
Filed under: Sushi n'Style Tagged: chu-toro, Japan, Japanese tuna, o-toro, Oma, sushi grade tuna, Tokyo, Toro, Tuna, Tuna fish
