The belly of the shockfresh tuna is called in Japanese Toro, it means "softness". The abdomen is located in the central zone of the bluefin tuna. Toro is the most appreciated by chefs and is the icon of real bluefin tuna, making it different from other species with a lesser culinary value. Because the part is with the highest level of unsaturated fat (Omega 3), it is also the pink and softest cut of a bluefin tuna. However, there are some variants. Fatty tuna has a high and rich fat content, wild tuna has less fat. Each abdomen has a soft and solid part. If the Toro has a high fat content, it is called Otoro. The fat percentage can be as high as 20 %. Beware; due to the high fat content, the shelf life is short.