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Otoro is the fattiest part of the Tuna fish found towards the underbelly. It has the highest fat content and is considered a delicacy in sushi making.

Otoro is considered a delicacy because of its high fat content, melt-in-mouth texture and the rarity as it's only a small portion of the whole tuna.

Otoro is typically served raw in sushi or sashimi.

Yes, Otoro is considered one of the most expensive cuts of Tuna because of its rarity and exquisite taste.

It can be cooked, but most sushi enthusiasts recommend enjoying Otoro raw to fully enjoy its taste and texture.

Otoro is high in Omega-3 fatty acids, which can improve heart health. However, it's also high in fat and calories.

Otoro should be kept refrigerated and consumed as soon as possible for best quality.

Yes, like all Tuna, Otoro can contain mercury. However, it's generally safe to consume in moderation.

Yes, Otoro is different from regular tuna due to its higher fat content, location on the fish (belly), and its unique texture and flavor.

Otoro has a rich, creamy taste and buttery texture due to its high fat content.

You can buy it at Weee! Asian Market, www.sayweee.com.

Otoro is generally cut into thin slices and served on top of a ball of sushi rice.

Yes, you can freeze Otoro but it's recommended to consume it when it's fresh for best flavor.

The sustainability of Otoro largely depends on the fishing practices used to harvest the Tuna.

Yes, Otoro is safe to eat as long as it has been handled and stored properly.

Both are parts of Tuna belly. Otoro is from the lower belly, has more fat, and is more expensive. Chutoro is from the upper belly, has less fat and is less pricey compared to Otoro.