Toro primarily refers to the fatty meat of tuna, especially from the belly area of the Pacific bluefin tuna, served as sushi or sashimi. It is prized for its rich flavor and tender, melting texture. Toro is considered a luxury delicacy in Japanese cuisine. There are two main grades of toro:

• Ōtoro: The fattiest part, taken from the belly near the head. It is the most tender and rich cut, often reserved for special occasions.
• Chūtoro: Medium-fatty tuna, found closer to the tail, with a balance of fat and lean meat.

Toro was once considered low value before World War II but is now highly sought after for its unique taste and texture. It is especially popular in Japan and the U.S. due to its luxurious eating experience. Toro also contains high levels of omega-3 fatty acids, making it nutritious but also high in fat. Besides tuna, the term "toro" can also refer to the fatty belly part of salmon in sushi culture, though it's not a type of fish itself. Additionally, "Toro" can refer to other unrelated meanings, such as:

• The Toro Company, an American company specializing in lawn and landscaping equipment.
• A species of fish (jack crevalle or cowfish).
• A New Zealand tree with reddish wood.

But the most common and requested meaning refers to the fatty tuna meat used in sushi. Let me know if you want details on any of these specific meanings or another context!