Toro (Japanese: トロ, translating to "melting") is the fatty meat of tuna[1][2][3] served as sushi[4] or sashimi.
[5] Good-quality toro is said to create a "melting" sensation once placed in the mouth.
[1] The cut is very desirable and has the highest price in the areas of the world where consumers like fatty fish (Japan, USA).
[1] This preference is a relatively new phenomenon: prior to the Second World War toro was considered to be of low value and frequently simply discarded.
[6] Toro is subdivided into two grades:[7] The meat from the inner layers of the fish, called akami (赤身),[1] is more reddish and has less fat (with 14% fat in bigeye).