The belly of the tuna is the fattiest area, meaning otoro has plenty of fat on it. Much like pork belly, this gives the otoro ...

Seafood lovers know the fatty marbling is what makes tuna sashimi and sushi so tasty, so for the industry, it's the fish's level of fattiness that's used to judge its quality and pricing.

Fatty bluefin tuna belly nigiri at Omakase @ Barracks Row. Photograph by Magdalena Papaioannou. ... Another favorite is the bara chirashi with slices of sashimi alongside sushi rice topped with a ...

KAWASAKI, Japan -- Seafood lovers know the fatty marbling is what makes tuna sashimi and sushi so tasty, so for the industry, it's the fish's level of fattiness that's used to judge its quality ...

Seafood lovers know the fatty marbling is what makes tuna sashimi and sushi so tasty, so for the industry, it’s the fish’s level of fattiness that’s used to judge its quality and pricing.

According to the firm, tuna provides high protein and essential nutrients like omega-3 fatty acids and antioxidants. Dongwon aims to establish "Tuna Yukhoe" as a staple, just as canned tuna became ...

KAWASAKI, Japan (AP) — Seafood lovers know the fatty marbling is what makes tuna sashimi and sushi so tasty, so for the industry, it's the fish's level of fattiness that's used to judge its ...

Seafood lovers know the fatty marbling is what makes tuna sashimi and sushi so tasty, so for the industry, it’s the fish’s level of fattiness that’s used to judge its quality and pricing.