October 14, 2007
The Secret Fatty Tuna (Toro) Sushi
There is a rarely known area of the blue fin tuna that has an equal amount of fat content as the widely known toro (tuna belly) and that is the flesh around the collar bone (kama). This section is nicknamed the “kama toro”, and is rarer and more expensive than the regular toro sections. The marbling patterns of the kama toro resemble a hanger steak, and it is sliced against its grain. The section is very soft and melts as you put it in your mouth. The kama toro is high in fat, but has a more concentrated taste than the toro sections from the belly since it is close to the gills and there is more blood flow to the muscles in this area.
Fatty tuna or toro is a rich section of the tuna that is enjoyed by many sushi lovers around the world. In most cases, toro refers to the belly section of the blue fin tuna which has a higher fat content than the rest of the tuna. The tuna belly is classified into 3 sections medium (chutoro), regular (toro), and supreme (otoro). These sections are expensive compared to other fish since they only consist of about 15 to 20% of the whole tuna, and the amount available for each tuna vary and are unpredictable every day.
Moreover, the kama toro only consists of less than 1% of the tuna body and not many people have heard of it or tasted it before. When blue fin tuna is imported to the United States or other countries around the globe, the head section (where the collar bone is located) is usually removed since they are considered scrapings or trimmings. But this is not true to some chefs that know their tuna. Unfortunately, it is rare for an average sushi restaurants even in Japan to carry this section, and you may have to travel to cities close to major fishing ports in to enjoy this sushi. Even if they had it, they would probably not put it on the menu and wait for customers who know about it to order them. So now you are one of those cool customers .