I love a medium toro, which a medium fatty tuna.

我喜欢中脂金枪鱼，也就是脂肪中等的金枪鱼。

One, I usually think, there's a fatty, really big flavor sushi which is toro, it's a fatty part of tuna.

首先，我推荐味道很棒但是脂肪也很高的金枪鱼的鱼腩肉。

My parents always say, " Toma el toro por las astas, " which means, " Grab the bull by the horns" .

我的父母总是说， “Toma el toro por las astas” ，意思是“抓住牛角” 。

It depends on how much the fat part is being contained, so if you want to go for the big flavor, I would definitely go for toro, the fatty tuna.

这要取决于那部分含有多少脂肪，如果你追求味道，那我会建议金枪鱼含油脂最多的鱼腩肉。

You might be thinking that it's fresh fish, but sometimes, chefs are now aging, toro for instance, for up to two weeks, and allowing kind of a natural fermentation to occur, obviously in safe environments, and controlling bacterial growth.

你可能会认为那是新鲜的鱼，但有时厨师会腌制，比如肥金枪鱼，例如长达两周，当然是在安全的环境中自然发酵并控制细菌生长。