When a massive bluefin tuna sold in 2019 for a record-breaking $3.1 million at Tokyo’s then brand-new Toyosu fish market, it brought renewed attention to how extraordinarily valuable bluefin is. Sushi chefs in Japan began using the toro cuts of bluefin in the late 1950s, according to Trevor Corson’s book “The Story of Sushi: An Unlikely Saga of Raw Fish …
