Fresh SBT should be kept in whole form for as long as possible to preserve freshness. Frozen loins or cuts should be kept chilled and consumed promptly. Unused fillets should be wrapped tightly in Japanese rice paper and then tightly wrapped in plastic wrap and buried in ice in a leak proof container.
The colour of the flesh varies by cut:
Otoro – marbled pink in colour
Chutoro – pale pink / white in colour
Akami – deep rich red in colour
Health & Nutrition
SBT is well known for its high-quality otoro and chutoro fatty cuts favoured by sushi and sashimi lovers. As with other seafood, the high omega 3 fatty acid content (‘good’ fats) have several benefits in conditions such as rheumatoid arthritis and cardiovascular disease, as well as having potential anti-cancer and anti-inflammatory benefits.
(Per 100g raw SBT flesh):