黑鮪哥 超低溫 黑鮪魚腹肉生魚片宅配

美味的超低溫黑鮪魚生魚片

美味的超低溫黑鮪魚生魚片

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OTORO 大腹-85
Delicious Super Frozen Otoro Sashimi

Throughout Taiwan, all of the blue fin tuna happen to be graded from the quality of the slices of oily meat which are extracted from them, especially the highly valued Otoro, typically the oily belly from the Otoro. Otoro for the purpose of sashimi happens to be meticulously taken care of, to make certain that the entire flesh will not be bruised or harmed.

O-toro is taken from the actual under-belly inside the otoro, and it is by itself separated into grades which happen to be recognized according to the marbling through out the steak, very similar to inside grading beef. By far the most precious o-toro or otoro, comes from the lower belly of the fish towards the head. Chutoro, a lower top quality, derives from the otoro belly at the center and rear through the otoro, which is not as much marbled when compared with otoro sashimi

Often the unique and delicious taste of otoro charms the majority of people as soon as they sample it. The amazing sirloin feel of raw tuna fuses together with the fatty tissue from the belly to generate a rich and creamy experiencing inside the mouth, along with the flesh from the tuna evaporating while you indulge in it. Otoro is frequently included with sashimi and additionally nigiri sushi, mainly because the sophisticated essence, fantastic composition, and exquisite marbling are usually plainly recognized throughout these two pair of raw species of fish dishes. Additionally it is generally used to produce seared hard to find tuna, that features a delectable pleasant prepared surface along with a rich and creamy amazing interior.

An exceptional part of otoro is going to be soft pink together with vibrant white colored lines. Otoro comes with a lot of delicious oily lines, which typically give it that distinctive and magnificent tastiness. Chutoro is normally much less veined by means of fat, even though it remains a lot more oily compared with pieces from the higher area from the fish, including akami. Otoro is definitely most tasty throughout all the fish 。

 

美味的超低溫黑鮪魚腹肉生魚片

在台灣各地,所有的黑鮪魚的等級與價值是在於魚油的含量多寡所區分出來的,特別是在黑鮪魚腹部的部位,通常會以油脂腹部做為質量分級。黑鮪魚腹部需要被細膩照顧,確保整個魚身品質不會因為碰撞造成傷害。

黑鮪魚大腹取自於魚身的下腹部的部位,其油花分佈恰巧的跟高檔霜降牛排的大理石紋路非常相似。到目前為止,最珍貴的黑鮪魚大腹肉O-TORO,源自對魚頭後方的下腹部。 Chutoro,中高頂級的部位,來源於魚身的腹部通過大腹O-TORO部位的後面,與黑鮪魚大腹O-TORO相比之下會比較少一點的油花,肥瘦剛好,很適合想品嘗黑鮪魚腹肉生魚片的饕客做為首次購買的部位。

多數人品嘗的原因是來自黑鮪魚大腹的獨特魅力,味道鮮美。黑鮪魚的驚人沙朗油脂口感像是從腹部的脂肪組織融合在一起的滑順濃郁魚油風味,以致產生豐富細膩的口感呈現在口腔內。現今黑鮪魚大腹大多使用在生魚片,握壽司,主要是因為的鮮甜滑口本身特質,以及夢幻般的成分,和精致的大理石花紋通常在這些兩項料理的呈現中最被認可。此外,在生烙烤的理理中很難找到黑鮪魚在菜單,因為其特色在於表面鮮嫩的以及細膩驚人的濃厚魚油香脂。

黑鮪魚大腹肉O-TORO有特殊的柔美粉色肉身以及充滿活力的白色線條,黑鮪魚腹肉有著許多美味的油脂線,這是它的韻味特色。中腹肉CHU-TORO的油脂含量會相對少一些,即便它的油脂含量仍相較大於魚背(AKAMAI),黑鮪魚仍絕對是所有魚種中最美味之一的魚。

黑鮪魚的解剖圖
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