I have tried to find a chance to explain to people in foreign countries about individual parts of a whole fish of "MAGURO". Nowdays some common Japanese words related to Tuna Fish have already become to universal languages, e.g., "MAGURO" is one of good examples. Furthermore, "Chu-Toro" and "O-Toro" are to represent such fatty fish parts, well known to foreigners.
However, I am not sure how many people understands exactly where those tuna fish parts are. Today, I try to summarize them and to explain once and for all. You can refer to my explanation as below.
- Its colour is Red, thus, it is called as "Akami", which is meant for "Red Part" in Japanese.
- Mostly, Akami is the top part of Tuna fish as well as the bottom part closer to its tail.
- Those parts have a lesser-fatty fish meats.
- It is called as a midium-fatty part of Tuna fish, and "Chu" is meant for "midium", while Toro stands for "fatty part".
- Chu-Toro is the middle of the adomen part of Tuna fish.
- It is called as very fatty part of Tuna fish, and "O" is meant for large or big, which is indirectly translated more into a superior-quality part of Tuna fish as an emphasis.
- O-Toro is also the adomen part of Tuna fish, but much closer to the neck (Kama in Japanese).
- Only a small area of O-Toro can be obtained from a whole Tuna fish, thus, it becomes very expensive
- Kama is meant for Neck in Japanese.
- Kama is also considered as a good fatty part of Tuna fish, which is suitable for babeque
- Hoho is meant for Cheeks
- Cheeks are also well known to taste a good quality of Tuna fish part.
- Kashira is meant for a fish head.
- The fish head is always a good part of Tuna fish to enjoy a dynamics of a large size of Tuna fish
- Head is suitable to be cooked as "Kabuto-Ni" which is meant to cooked with soya-sauce & bonito-soup base for long hours.
I wanted to explain to you on how you can enjoy Sushi. However, due to a limited writing space, I will try to find a next chance to talk about it in the future.