![]() People caught them for fun along the Atlantic Coast-especially in Nova Scotia, Maine and Massachusetts-and though few ever ate their catch, they didn’t usually let the tuna go, either. Several decades ago, the very same fish were essentially worthless worldwide. The bluefin, truly, is probably the most prized and valuable fish in the world.īut it wasn’t always this way. ![]() And a single sliver of the fat, buttery belly meat, called toro, or sometimes o-toro, in Japanese, can pull $25 from one’s wallet. Japanese chefs handle cuts of red bluefin flesh as reverently as Italians might a white truffle, or a French oenophile a bottle of a 1945 Bordeaux. In January, a single bluefin tuna was purchased by a wealthy restaurateur in Tokyo for nearly $2 million-something of a publicity stunt yet indicative of just how much the modern sushi industry values this creature. Photo courtesy of Flickr user Yusuke Kawasaki The priciest menu item in many sushi restaurants, it is, in fact, rather disliked by traditional sushi connoisseurs. The buttery belly meat of the bluefin is served as toro in sushi bars.
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