otoro

Otoro is the fattiest portion of a tuna's belly and is highly prized in sushi and sashimi for its rich marbling. It sits alongside chutoro (mid-fat) and akami (lean red meat); otoro and chutoro are especially associated with bluefin tuna (Thunnus thynnus).

The cut is characterized by high fat content, a soft, melt-in-your-mouth texture, and a buttery flavor with mild sweetness. The visible marbling of intramuscular fat contributes to aroma and tenderness.

Culinary use: typically served raw as sushi or sashimi; often sliced thin and placed on rice as nigiri. Best when very fresh and well-chilled; fat melts at room temperature, so it should not be left out for long.

Sourcing and availability: Otoro commands premium prices in markets and restaurants; availability depends on region and season. In many stocks, fat content increases during colder months as tuna accumulate fat and migrate.

Sustainability: Bluefin tuna stocks have faced overfishing concerns; consumers are advised to seek otoro from certified, sustainably managed fisheries where available.