中拖羅（中トロ，Chu-Toro）都是指鮪魚的不同部位，它們在刺身和壽司料理中非常受歡迎。

中拖羅（中トロ，Chu-Toro）位於大拖羅和赤身之間。它也含有一定量的脂肪，但相對於大拖羅來說較少。中拖羅的肉質比大拖羅更緊實一些，口感豐富，並且有一定的油脂風味。它的顏色通常為淡粉紅色至淡紅色。

無論是大拖羅還是中拖羅，它們都被視為高品質的鮪魚刺身料理。人們可以將它們單獨享用，或者作為特別的壽司捲或拖羅丼的配料（切成薄片後搭配飯食用）。

需要注意的是，大拖羅和中拖羅的價格通常較高，並且供應量有限，因為它們來自特定品種的鮪魚且屬於高級部位。因此，它們通常被視為奢侈品，用於特殊場合或尋求卓越刺身體驗的時候。

產地：日本

重量：150g (約10 - 13片)

保存方法：收貨後放在-18°C或以下的冰櫃內，以保持它的鮮味

最佳解凍方法：將貨品放在0-5°C的雪櫃內自然解凍，品質最好最新鮮
特快解凍方法：直接將貨品連袋放在水中解凍，15-25分鐘便可解凍

食用方法：解凍後可立即進食，建議可配日本青芥辣及魚生豉油一起進食

產品詳情請參閱包裝上說明
圖片只供參考，一切以實物為準
此乃急凍食品，圖片乃解凍後拍攝，只供參考

Chu-Toro, or "中トロ" in Japanese, refers to the part of the tuna that is situated between Otoro and Akami (lean meat). It also contains a moderate amount of fat, although less than Otoro. Chu-Toro has a slightly firmer texture than Otoro, but still offers a rich and flavorful experience with a hint of oiliness. It usually has a light pink to pale red color.

Both Otoro and Chu-Toro are considered to be high-quality cuts of tuna for sashimi. They can be enjoyed on their own or used as a special ingredient in sushi rolls or Chirashi bowls (sliced and served over rice).

It's important to note that Otoro and Chu-Toro are often priced higher and have limited availability due to their specific tuna species and premium nature. As a result, they are considered luxury items and are commonly enjoyed on special occasions or when seeking an exceptional sashimi experience.

Origin: Japan

Weight: 150g (10 - 13pcs)

Storage: Keep frozen at or below -18°C upon receipt to maintain freshness.

Recommended thawing method: Thaw the product naturally in a refrigerator at 0-5°C for the best quality and freshness.
Quick thawing method: Place the product, still sealed in its bag, in water for 15-25 minutes to thaw.

Consumption: Once thawed, it can be consumed immediately. It is recommended to serve with Japanese wasabi and soy sauce for sashimi.

For more details, please refer to the packaging.

Note: The product image is for reference only. The actual product may vary.
This is a frozen food item, and the picture is taken after thawing for reference only.