Bluefin Tuna Kamatoro 藍鰭金槍魚下巴肥肉
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$47.99 CAD
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$47.99 CAD
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カマトロ
$239.99/kg
エラの後ろ部分の部位。ほほ肉と同じく、1尾のマグロから2個しか取れない希少な部位。カマの中でも特に脂ののった部位を「カマトロ」と呼びます。スジが無く食べやすく、大トロよりも旨いという方もいるほど人気がある部位です。
Kamatoro refers to the gill flesh, and there are only two pieces that can be cut from each tuna. The flesh’s rich fat content makes it look almost exactly like a section of marbled beef. Kamatoro is made into sashimi, aburi and sushi. Kamatoro is also used as an ingredient in high-class shabu-shabu.
這塊肉位於金槍魚魚鰓後、腹前的肥肉部位,呈三角形,脂肪豐盈,呈霜降狀態,被稱為「大肥中的大肥」。可薄切做刺身、壽司,也可燒烤、涮鍋。
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