Help with very unusual cuts of tuna

Discussion in 'Food & Cooking' started by foodtranslator, Jul 13, 2010.

  1. foodtranslator


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    Food Writer
    Hi all,

    I'm a translator that specialises in culinary publications. I'm currently translating a high-end cookery book and have come across some cuts of tuna that have me (and my professional chef friends) stumped! They are in Spanish: mormo, contramormo, morillo and galete. I do know that they are all from the head of the tuna and that the first three are sometimes referred to collectively as the 'neck'. Unfortunately I need to be more specific than that! If anyone had any hint, and tiny clue as to what they might be in English that would be amazing!

  2. gunnar


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    Professional Chef
    yours is a complex issue and it involves being able to habla espanol therefore......... I summon Boar D. Laze!!!

    give it a bit......
    Last edited: Jul 13, 2010
  3. boar_d_laze


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    Cook At Home
    The galete is a bone from the gullet with a lot of fat on it.  .

    The morillo is the top of the neck.

    Right below the morillo, is the contramormo.  It's not actually from the head, but right behind it.  It's the very tender bit right between the back and the side.

    If I'm not mistaken, the mormo is the frontmost part of the belly -- the really tender part you scrape off the first few ribs, or the similarly tender part at the bottom of the collar before the ribs begin.

    As far as I know there are no English words which are direct equivalents for any of these parts.  Although, "brisket" or "breast" probably isn't too bad for mormo.  They just aren't terms you see associated with fish -- at least not in English.  Likely, your translation will need to include a description for each part.

    Just to add a little context for anyone else reading this thread, except from very large fish, these cuts produce more morsels than meals.  

    What's the book about?  High end tapas?

    Last edited: Jul 14, 2010