Italian Chu-Toro

Italian Chu-Toro

Chutoro is the meaty, fatty part of the fish found on the back and stomach of the fish. Chutoro is only a small part of this giant fish- which is why it can be expensive. Chutoro is most often served as sashimi which is small, thinly sliced pieces of tuna. Sashimi can be served with sushi rice but many restaurants choose not to serve with rice because the tuna shines on its own.

Chutoro is often a very deep pink, almost red color with some marbling. The marbling indicates the fat content. Chutoro has more fat than akami but less fat than otoro. Chutoro is also served in some steakhouses and sold at high-end markets. 

Occasionally chutoro fish is seared which means it’s cooked for a very short amount of time on both sides. This style of preparation offers a different consistency but may take away from the natural flavor and texture of chutoro.

Another less common style of chutoro is served as part of a sushi roll. The chutoro can be accompanied by various pickled vegetables, raw vegetables, and soy sauce all wrapped in nori (seaweed paper). Again, this is not the most authentic way to eat chutoro but some individuals prefer sushi rolls (maki) over sashimi options. 

If a restaurant menu does not specify the type of tuna they serve, it could be lower-quality tuna than chutoro or otoro.