Matt Moran tells you more about Blue Fin Tuna and shows you how to prepare and eat Tuna Toro sashimi!
Southern Blue Fin Tuna exist largely in the world’s Southern Oceans and congregate in the coastal waters off Southern Australia. Port Lincoln is the home of Bluefish Tuna farming. The Japanese consider Bluefin Tuna to be the premium sashimi fish. Individual fish have sold for more than $10,000 in Tokyo.
The tuna are roughly 15 kg average when the fish come in and 30 kg on average when they are harvested. Japan is the major market for ranched/ farmed Southern Blue Fin Sashimi grade Tuna, particularly the Toro.
Here, Matt Moran shows you how to prepare and eat Tuna Toro sashimi!
1. There are 4 fillets - the shoulder and belly on each side. With blue fin tuna it is all about the belly - called the 'Toro'. It is the most expensive part of the fish, filled with fat and it melts in your mouth. It is perfect for sashimi!
2.. To prepare the sashimi, simply slice the tuna into bite-size pieces.
3. While there are many ways to serve the sashimi - I like to serve it with wasabi, pickled ginger and soy. It's all about the quality of the tuna!