Scrawled on the white board hung behind the bar at Noshi Sushi in Los Angeles, the word "otoro" (fatty tuna) beckons seafood lovers. For the connoisseur, this is the main attraction, the filet mignon of sushi.
Atop a small mound of rice, a heavily marbled slice of fish sits precariously — so oily that it's on the verge of falling apart. With one bite, the exquisite cut of bluefin will melt into oblivion.
Bluefin tuna may not be a household name, but its taste and texture are famous — and increasingly infamous — among sushi aficionados across the world. Hailed as the finest cut of tuna sashimi, the oily, fatty belly of the bluefin has also found its way onto many do-not-eat lists among consumers and environmentalists because the fish's numbers have plummeted in recent years.
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