Hon-Maguro Otoro is the fattiest and most excellent part of the bluefin tuna. It’s found in the belly part of the fist, and is rare to find and therefore, quite expensive. But it is truly the most amazing tuna. It has a look similar to a marbled steak, and the texture is so soft and so creamy, it will pretty much melt in your mouth. The flavor is delectable and filled with umami.
This otoro was sourced from Croatia, and processed by professionals in Osaka, Japan.
The Hon-Maguro Otoro Steak is absolutely perfect for making sushi, sashimi, or nigiri. It’s also great as steak. Simply fry your Hon-Maguro Otoro in a pan with oil, salt, pepper, and your choice of spices. Pair with sake, or a light white wine.
Around 300 years ago, during Japan’s Edo period, sushi was quickly becoming the choice of fast food amongst the Japanese people. Even then, toro would be tossed away as trash or useless. This was because, at the time, tuna was caught in present-day Nagasaki and Miyagi, which were far from Edo. Once it got to Edo (present-day Tokyo), the tuna would have lost much of its freshness, especially the fatty parts, and was therefore undesirable. In fact, the only useful part of the tuna then was the akami, which was lean.
But with time, refrigeration, transportation, and preservation technologies progressed, and tuna became a proper industry. This was in the 1960s, a time when the Japanese people’s diet changed drastically, consuming more food with high-fat content. This catapulted toro into the worldwide stardom it enjoys now.
Arrives frozen. Keep in the freezer; it will stay at its best for three weeks. Once thawed, it must be consumed within 48 hours.