What is a tuna?!


Question:

What is a tuna?

please b specific


Answers:
All tuna species are fished commercially, but Bluefin, Yellow fin, Albacore, and Skipjack are the most heavily fished. Bluefin, in particular, is highly prized in Japan, where the fish of the highest quality is used in sushi and sashimi. Albacore and Skipjack are often cooked and canned in oil or water for sale throughout the world, and Yellow fin is frequently labeled as “Ahi” for sale in Hawaii and along the Western coast of the United States.

Tuna tends to have darker meat than some other fish species, which stands up well to grilling and other robust cooking operations. The meat is high in protein and Omega 3, but unfortunately also accumulates mercury, like many fish species. As a result, consumers should limit their tuna consumption, with some biologists recommending a serving or less per month for some species, particularly Bluefin.

Tuna has traditionally been caught for commercial use in large nets, many of which inadvertently capture dolphins as well. After a public awareness campaign about the affectionate marine mammals encouraged a boycott of the tuna industry, many commercial tuna companies began taking steps to prevent dolphins from being caught along with their tuna, billing the result as “dolphin safe.” Some tuna is also caught on long lines, especially by sport fishermen who enjoy doing battle with the muscular and determined fish.

Tuna is popular among humans because it does not have a strong fishy flavor, and consumers who do not like fish will often eat tuna. It is an extremely versatile fish, thanks to the sturdy flesh, and can be found canned, dried, fermented, and fresh across most of the world. Fresh tuna is landed daily at major fish markets in the United States, Asia, and Europe, and can be accessed by consumers within days, with some species such as the prized Bluefin being processed as rapidly as possible to ensure freshness.

Because the fast swimming fish has been heavily harvested, many conservation organizations have sounded warnings about the health of tuna stocks, particularly the southern Bluefin, which is considered to be endangered. Other species of tuna are in questionable health as well, with many nations taking large illegal harvests in addition to their internationally agreed upon quota. Tuna catches are declining in numbers, particularly in the Atlantic, where severe restrictions were undertaken in the early twenty first century in an attempt to restore tuna stocks.

Some nations have experimented with tuna farming successfully, and a growing number of the fish for sale is farmed tuna, providing an ecologically sustainable alternative to concerned consumers. Bluefin in particular has proven to be amenable to aquaculture in Australia, suggesting that in addition to providing human food, the farmed tuna may be able to replenish depleted wild stocks as well.

There are nine recognized species of tuna, which is a marine fish which spends the majority of its life in the middle depths of open water. Tuna is probably the most widely commercially harvested fish family, with more tuna being landed every year by heavy producers such as Japan, France, the United States, Taiwan, and Spain. The meat of tuna appears in a wide range of traditional foods as well as canned, and the growing numbers of tuna being fished have raised concerns about the longevity of the tuna family.

Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. Tunas are fast swimmers―have been clocked at 77 km/h (48 mph)―and include several species that are warm-blooded. Unlike most fish species, which have white flesh, the flesh of tuna is pink to dark red. This is because tuna muscle tissue contains greater quantities of myoglobin, an oxygen-binding molecule. Some of the larger tuna species such as the bluefin tuna can raise their blood temperature above the water temperature with muscular activity. This enables them to live in cooler waters and survive a wider range of circumstances. Some tuna species and fisheries are overfished and there are risks of some tuna fisheries collapsing.

need some awesome tuna recipes ?


French Toasted Tuna Sandwich:::

French toasted tuna sandwich recipe, dipped in an egg mixture then fried.

INGREDIENTS:
1 can (7 ounces) tuna, flaked
1/3 cup finely chopped celery
1/4 cup mayonnaise
2 teaspoons lemon juice
1/8 teaspoon salt
dash pepper
8 slices bread
2 eggs
1/2 teaspoon salt
1/2 cup milk
3 to 4 tablespoons butter

PREPARATION:

Combine the tuna, celery, mayonnaise, lemon juice, 1/8 teaspoon salt, and dash of pepper. Spread tuna mixture on 4 slices of the bread. Cover with remaining 4 slices of bread then cut in half diagonally.
In a bowl, whisk eggs with 1/2 teaspoon salt and 1/2 cup milk.
Dip sandwich halves in the egg mixture then cook in hot butter until nicely browned on both sides.
Serves 4.


Broiled Tuna Sandwich:::

Tuna buns are mixed with mushrooms and other ingredients then put on buns and broiled.

INGREDIENTS:

3 slices white bread, crusts removed
1/2 cup evaporated milk
1 tablespoon ketchup
1 tablespoon prepared mustard
1 tablespoon sweet pickle relish
2 cans (7 ounces each) tuna, drained
6 slices cheese, optional
6 sandwich rolls, split

PREPARATION:

Put white bread in a bowl; pour milk over bread. Add ketchup, mustard, relish, and tuna. Mix well, breaking up tuna with a fork. Arrange bottom halves of sandwich rolls on a baking pan. Spoon tuna mixture onto each bottom half, pressing down slightly.
Put under broiler for 7 to 10 minutes, or until lightly browned. If using cheese, top with a slice of cheese just before done and let melt. Top with top halves of rolls.
Makes 6 tuna burgers.


Tuna Croquettes:::

Serve these deep fried tuna croquettes with French fries or rice

INGREDIENTS:

2 tablespoons butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 cans (7 ounces each) tuna, drained
2 tablespoons chopped parsley
1/2 teaspoon lemon juice
fine dry bread crumbs
1 egg, lightly beaten
2 tablespoons water
oil for deep frying

PREPARATION:::
In medium saucepan, melt butter. Add flour, salt and pepper; mix well. Gradually add milk and cook until thick, stirring constantly. Stir in tuna, parsley and lemon juice; mix well then chill. Shape mixture into 8 croquettes; roll in crumbs, dip into slightly beaten egg mixed with water and roll again in crumbs. Fry in small batches in deep fat at about 370° for about 5 minutes.
Croquettes should be golden brown. Transfer tuna croquettes to paper towels to drain.
Serves 4.


Spicy Tuna Steaks:::

Recipe for broiled tuna steaks with lemon, soy sauce, and mustard. Easy and quick recipe, very healthy.

INGREDIENTS:

1/4 cup vegetable oil
4 cloves garlic, crushed and minced
2 tablespoons soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 pounds tuna steaks
1 lemon, cut in wedges

PREPARATION:

In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.
Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.
Serves 4.

fish often called albecore

korkie




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