There is no other fish whose quality rivals this bluefin otoro. Whether you’re a Michelin starred chef or an aspiring home gourmand, our otoro will be the star attraction for any of your recipes. This is the best portion of the best fish in the sea.The best Bluefin Toro are caught in the winter when their fat content is highest and their flesh is softest. SuperFrozen processes allow us to offer you this rarity year round.When you’re looking for succulence, decadence and outstanding quality, this is the tuna you should be purchasing.We pride ourselves on not using any artificial methods to preserve the color of tuna. Never gassed or colored, this Bluefin Toro will arrive to you perfectly chilled and waiting your preparation.
Michelin starred Chef Shimazaki of New York City’s Rosanjin uses this blue fin toro in a gorgeous preparation that lets the fish shine-simply sliced and served on ice- it looks just like a jewel.Chef Shimazaki has trained for countless years and it is this dedication and knowledge (he wasn’t even allowed to prepare sushi rice as an apprentice for his first ten years of training!) that has led him to Luxe Gourmets products. BLUEFIN OTORO – SUPREME FAT RECIPE Otoro Avocado Mille Feuille Serves 4 as an appetizer One sheet puff pastry, defrosted 1 egg mixed with 1 tablespoon of water to make an egg wash 1 avocado, peeled, seed removed, mashed in a bowl 1 lime, juiced 1 small piece (to taste) of jalapeno, diced 1 small handful chopped cilantro Salt and pepper to taste 4 ounces of otoro, sliced very thinly Preheat oven to 425 degrees Place puff pastry sheet on a parchment lined cookie sheet Prick all over with a fork Brush with egg wash Cut into 2 inch by 4 inch rectangles Bake until golden, about 15 minutes Remove from oven and allow to cool In a small bowl combine the mashed avocado, lime juice, jalapeno, cilantro and salt and pepper to taste Spread this mixture on all eight pieces of the cooked pastry Place four pieces of pastry on a serving platter Top with four pieces of pastry with the avocado mixture facing up Distribute thin slices of otoro on top of each stack