THE GREAT UNKNOWN

Increasingly used in haute cuisine, the back cheek, or “Kama-toro”, is no longer considered an “off-cut” used up by the fishermen themselves, but is instead an essential ingredient in the creations of the most innovative chefs. This cut is located between the head and belly, with fatty flesh offering an intense flavour and succulent texture. Known as the “rib-eye of the sea”, it is perfect for barbecuing, but can also be grilled or stewed.

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