What is often described about the texture of the edible parts of a premium fish eye?
Answer
Popping or gelatinous.
For diners who choose to consume the eyes of large, premium fish like Bigeye Tuna when served fresh or whole, the textural experience is distinct and highly variable. The edible components, including the eyeball and the surrounding jelly-like substance, are characterized by a unique mouthfeel described as popping or gelatinous. This sensation contrasts sharply with the texture of the muscle tissue. Enthusiasts sometimes liken the taste near the eye to the richness found in fatty cuts, such as tuna belly (*toro*), emphasizing that the appeal lies heavily in this specific textural novelty rather than mandatory flavor contribution.
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