Ken Mason is an avid cook. His son Morgan is a fisherman, and he often shares extra bluefin tuna with Ken. This summer, Ken’s been experimenting with smoking the belly, or Toro, of the tuna. "As you can see have different kinds of toro here; there is otoro, which is the fattiest and the firmest and then this is chu toro, it’s got more connective tissue and it’s a little tougher and it’s a little flakier.”