Toro comes from the underbelly of the tuna, and is itself divided into grades which are distinguished based on the marbling of the meat, much like in grading beef. The most valuable toro, otoro, is from the underside of the fish close to the head.
Toro. Fatty tuna.
Negitoro. Chopped and mixed negi-onion and toro.
Unagi. Freshwater eel.
o-toro: The most choice of all tuna meat. From the fattiest part of the belly, near the head. Very pale pink and melts on the tongue.
oven mitt: A form of potholder shaped like a mitten, into which you place your hand to protect it entirely.
Fufu (Bocas Del Toro): Fish fried in coconut milk, served with vegetables, and plantains as well as yuca. Also served with hot sauce.
Buri Adult yellowtail Buri Toro The fatty, rich, buttery, belly strip of the yellowtail Buta Pork California Roll A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around crab meat, smelt or flying fish roe, avocado, and cucumber.
Gardiane (Fr.): stew of beef or bull (toro) meat, with bacon, onions, garlic, and black olives; served with rice; specialty of the Camargue, in Provence.
testicles = animelles = fry Notes: The most popular seem to be bull testicles = Rocky Mountain oysters = bollocks = swinging beef = Montana tendergroin = bull balls = huevos del toro, but those from smaller, ...
William Dampier observed vanilla growing in 1626 in the Bay of Campeche in southern Mexico and in 1681 at Boco-Toro in Costa Rica.
Recipes range from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences (often Asian) such as Gingered Toro Tuna with Soy and ...
 See also: Fish, Slice, Tuna, Flavor, Water
  
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