Bluefin Chu-Toro · Super Frozen
Super Frozen Chu-Toro (Bluefin Tuna)
Brought directly to you — only by Hokkaido Uni Shop.
What is Chu-Toro?
Chu-toro (中トロ) is the medium-fatty cut of bluefin tuna, taken between the lean back (akami) and the fattiest belly (o-toro). It's the balance cut — richer and more marbled than akami, but lighter and cleaner than o-toro. Pale pink, with a smooth texture and a fat that's present without being heavy. This saku (柵) is a block cut ready to slice for sashimi and sushi.
For a lot of people chu-toro is the sweet spot: it has the melt of toro but stays balanced enough to eat more than a piece or two. "Super frozen" means it's flash-frozen at around -70°F right after cutting, which holds the fat and texture so it thaws close to fresh.
Specifications
| Type | Bluefin tuna (本鮪) |
| Cut | Chu-toro (中トロ) — medium-fatty |
| Format | Saku (柵) block, sashimi-ready |
| Weight | approx. 0.8-1.0lb per saku |
| State | Super frozen (flash-frozen about -70°F) |
| Best for | Sashimi, sushi, nigiri |
How to enjoy
Thaw it properly and it eats close to fresh. The classic use is raw — sliced against the grain for sashimi, or over rice for nigiri, where the fat melts as you eat it. A light sear (aburi) also suits it. It needs little more than soy and wasabi. Slice only what you'll eat and keep the rest cold.
Pairing notes — soy and wasabi, warm sushi rice, grated daikon, and a dry sake.
Thawing: Ships super frozen. Thaw in the refrigerator, or for a saku block, thaw quickly in lightly salted ice water then pat dry — this protects the color and texture. Do not thaw at room temperature or refreeze after thawing. Use raw preparations the day it's thawed. Any transit damage should be reported to the carrier directly.
WARNING
California Proposition 65
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