Now let's see how they sell it...
A traditional auction was held in Japan, where the largest bluefin tuna caught was sold. This year, the largest representative of this species weighed 180 kilograms, and its buyer was once again the owner of the Kiyomura sushi restaurant chain.
According to Kiyoshi Kimura, this year the main fish of the year was incredibly cheap for his restaurant chain. Only $200 per kilogram of live weight. The total cost of bluefin tuna was $37,500. And this is true, considering that two years ago the head of the chain paid a record $1.8 million for bluefin tuna, which was only 42 kilograms heavier than the current one. According to the signs, this is not a very good sign in relation to the species itself and the Japanese fishing industry as a whole.
Photo 2. 
Environmentalists argued back in 2010 that bluefin tuna is endangered and urgent measures must be taken to preserve it. A proposal to ban the export of Atlantic bluefin tuna, known for its succulent red-pink meat, would reduce supplies and push up prices in Japan, the world's largest consumer and importer of the fish.
Japan buys almost 80 percent of the annual catch of this fish.
Some Japanese fear the new ban will affect their way of life because the fish is used to make sushi, a traditional Japanese food.
Any ban would have a big cultural and economic impact, said Massaju Nakazawa, a 63-year-old fish market vendor.
Countries that are signatories to the Convention on International Trade in Wild Flora and Fauna will consider the proposed ban at a meeting in Qatar in March.
If the ban is approved, bluefin tuna will be listed in the first annex to the Convention, which will make only domestic consumption of the fish possible in the EU countries. Activists say this will significantly reduce the catch as shipments to Japan will be prohibited.
The Japanese fear the ban could open the door to new bans, such as on trade in other types of tuna.
Found in the Atlantic and Pacific oceans, bluefin tuna is the most common species. However, according to environmentalists, the population of these fish has declined by 75 percent since 1957 and continues to decline.
The International Commission for the Conservation of Bluefin Tuna has already set catch quotas and reduced them in 2010 from 24,250 tons to 14,900. But scientists say that only a trade ban will allow the population to recover.
Photo 3. 
With each passing year, Japan, which remains one of the world's largest tuna consumer markets, is finding it increasingly difficult to secure a reliable supply. The international catch quota is gradually being reduced, while at the same time the demand for this fish is growing in other countries in the Asian region, especially in China.
Photo 4. 
Over the past 25 years, bluefin tuna caught in the Sea of Japan off the coast of Tottori Prefecture has begun to weigh several times less. Such data was published on Tuesday by the Kyodo news agency with reference to the fishing inspection of the port of Sakaiminato.
A quarter of a century ago, bluefin tuna - one of the most popular fish among local gourmets - weighed on average between 110 and 160 kg. In the 1990s, this figure dropped to 70 kg, and has now fallen to 44 kg. At the same time, the volume of tuna fishing in the port of Sakaiminato is constantly growing. In the 1990s, it reached 10 thousand per year, and now fishermen annually deliver from 20 to 40 thousand tuna to the port. This accounts for 10 to 20% of the bluefin tuna catch in all of Japan.
According to Associate Professor Toshio Katsukawa from Mie University, the bluefin tuna caught off the Japanese coast has become so noticeably “thin” because more and more young individuals are caught in fishermen’s nets and do not have time to “gain weight.” “Large tuna are rapidly disappearing,” said the scientist, considered an authoritative expert in the field of conservation of the natural resources of the sea, “due to overfishing. It is necessary to introduce restrictions, otherwise it will have a detrimental effect on the reproduction of their livestock,” said Katsukawa, concerned about the current situation.
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“King of all fish” - this title was given to tuna in 1922 by Ernest Hemingway, who was impressed by the sparkling living torpedo that cut through the sea waves off the coast of Spain.
Description of tuna
Ichthyologists recognize tuna as perhaps the most perfect inhabitant of the ocean. These sea fish, whose name goes back to ancient Greek. root "thynō" (throw), are in the family Scombridae and form 5 genera with 15 species. Most species do not have a swim bladder. Tunas differ greatly in size (length and weight) - for example, mackerel tuna grows to only half a meter with a weight of 1.8 kg, while bluefin tuna gains up to 300–500 kg with a length of 2 to 4.6 m.
The genus of small tuna includes:
- skipjack, also known as skipjack tuna;
- southern tuna;
- spotted small tuna;
- mackerel tuna;
- Atlantic small tuna.
The genus of true tuna is represented by the most impressive species, such as:
- longfin tuna;
- bigeye tuna;
- yellowfin tuna;
- ordinary (blue/cyan).
The latter pleases fishermen with excellent-sized specimens: it is known, for example, that in 1979 a bluefin tuna weighing almost 680 kg was caught near Canada.
Appearance
Tuna is an incredibly powerful creature that nature has blessed with perfect anatomy and revolutionary biological adaptations. All tuna have an elongated, spindle-like body, which helps them gain enviable speed and cover enormous distances. In addition, for the speed and duration of swimming, we must thank the optimal shape of the dorsal fin, resembling a sickle.
Other benefits of the Thunnus genus include:
- unusually strong caudal fin;
- increased rate of gas exchange;
- amazing biochemistry/physiology of the heart and blood vessels;
- high hemoglobin level;
- wide gills that filter water so that tuna receives 50% of its oxygen (in other fish - 25-33%);
- an exemplary thermoregulatory system that supplies heat to the eyes, brain, muscles and abdomen.
Due to the latter circumstance, the body of tuna is always warmer (by 9-14 ° C) than the environment, while the own temperature of most fish coincides with the temperature of the water. The explanation is simple - they lose heat from muscular work, since blood continuously flows through the gill capillaries: here it is not only enriched with oxygen, but also cools down to the temperature of the water.
Important! Only an additional heat exchanger (counterflow), placed between the gills and other tissues, can increase body temperature. All tuna have this natural heat exchanger.
Thanks to it, bluefin tuna maintains its body temperature at +27+28 °C even at a kilometer depth, where the water does not warm up above +5 °C. Warm-bloodedness is responsible for intense muscle activity, which provides tuna with excellent speed. The built-in heat exchanger of tuna is a network of subcutaneous vessels that supply blood to the lateral muscles, where the main role is assigned to the red muscles (muscle fibers of a special structure adjacent to the spinal column).
The vessels that irrigate the red lateral muscles with blood form an intricate pattern of intertwined veins and arteries through which blood flows in opposite directions. The venous blood of tuna (warmed by the work of the muscles and pushed out by the cardiac ventricle) transfers its heat not to the water, but to the arterial (counter) blood filtered by the gills. And the muscles of the fish are washed by the already warm blood flow.
The first to notice and describe this morphological feature of the genus Thunnus was the Japanese researcher K. Kisinuye. He proposed to allocate all the tuna into an independent detachment, but, unfortunately, he did not receive the support of his colleagues.
Behavior and lifestyle
Tunas are considered social animals, characterized by schooling behavior - they gather in large communities and hunt in groups. In search of food, these pelagic fish are ready to make throws over maximum distances, especially since they can always count on their staying talents.
When preparing to hunt, tuna line up in a curved line (similar to the string of a drawn bow) and begin to drive prey at top speed. By the way, permanent swimming is inherent in the very biology of the genus Thunnus. Stopping them threatens with death, since the respiratory process is triggered by the transverse bending of the body coming from the caudal fin. The forward movement also ensures a continuous flow of water through the open mouth into the gills.
Lifespan
The lifespan of these amazing ocean inhabitants depends on the species - the more massive its representatives, the longer the life. The list of long-lived tuna includes common tuna (35–50 years), Australian tuna (20–40 years) and Pacific bluefin tuna (15–26 years). The ones that linger the least in this world are yellowfin (5–9) and mackerel tuna (5 years).
Range, habitats
Tunas somewhat distanced themselves from other mackerel over 40 million years ago, settling throughout the World Ocean (with the exception of the polar seas).
This is interesting! Already in the Stone Age, detailed images of fish appeared in the caves of Sicily, and in the Bronze and Iron Ages, fishermen of the Mediterranean (Greeks, Phoenicians, Romans, Turks and Moroccans) counted the days until tuna came to spawn.
Not so long ago, the range of the common tuna was extremely wide and covered the entire Atlantic Ocean, from the Canary Islands to the North Sea, as well as Norway (where it swam in the summer). Bluefin tuna was a common resident of the Mediterranean Sea, occasionally entering the Black Sea. It was also found off the Atlantic coast of America, as well as in the waters of East Africa, Australia, Chile, New Zealand and Peru. Currently, the range of bluefin tuna has significantly narrowed. The habitat areas of small tuna are distributed as follows:
- southern tuna - subtropical waters of the southern hemisphere (New Zealand, South Africa, Tasmania and Uruguay);
- mackerel tuna – coastal areas of warm seas;
- Spotted Tuna - Indian Ocean and Western Pacific;
- Atlantic small tuna – Africa, America and the Mediterranean Sea;
- skipjack (skipjack tuna) - tropical and subtropical areas of the Pacific Ocean.
Diet, nutrition
Tuna, especially the largest ones (blue), eat almost everything that is in the depths of the sea - floating or lying on the bottom.
Suitable food for tuna are:
- schooling fish, including herring, mackerel, hake and pollock;
- flounder;
- squid and octopus;
- sardine and anchovy;
- small species of sharks;
- crustaceans, including crabs;
- cephalopods;
- sessile sponges.
Fishermen and ichthyologists easily recognize places where tuna deal with herring - its sparkling scales twist into funnels, which gradually lose speed and slowly dissolve. And only individual scales that did not have time to sink to the bottom remind us that tuna recently dined here.
Tuna breeding
Previously, ichthyologists were confident that the depths of the North Atlantic were inhabited by two schools of common tuna - one living in the Western Atlantic and spawning in the Gulf of Mexico, and the second living in the Eastern Atlantic, going to spawn in the Mediterranean Sea.
Important! It was from this hypothesis that the International Commission for the Conservation of Atlantic Tuna proceeded when setting quotas for its catch. Fish production was limited in the Western Atlantic, but allowed (in larger quantities) in the Eastern Atlantic.
Over time, the thesis about 2 Atlantic stocks was recognized as incorrect, which was greatly facilitated by tagging of fish (which started in the middle of the last century) and the use of molecular genetic techniques. For more than 60 years, it has been possible to find out that tuna actually spawn in two sectors (the Gulf of Mexico and the Mediterranean Sea), but individual fish easily migrate from one place to another, and, therefore, the population is united.
Each zone has its own breeding season. In the Gulf of Mexico, tuna begin spawning from mid-April to June, when the water warms up to +22.6 +27.5 °C. For most tuna, the first spawning occurs no earlier than 12 years, although puberty occurs at 8–10 years, when the fish grows up to 2 m. In the Mediterranean Sea, fertility occurs much earlier - after reaching 3 years of age. Spawning itself occurs in the summer, in June – July.
Tunas are highly fertile. Large individuals produce about 10 million eggs (1.0–1.1 cm in size). After some time, each egg with a drop of fat hatches into a larva 1–1.5 cm tall. All larvae gather in schools on the surface of the water.
Tuna is a fish with a torpedo-shaped body that is ideal for constant movement. Moreover, these fish move constantly, without stopping for a minute. The energy that the tuna expends when swimming made its blood several degrees higher than the temperature of the surrounding water.
Tuna move in large schools and cover long distances in search of food, moving at speeds of up to 77 km/h.
Albacore
Albacore is a type of tuna that is sometimes called albacore tuna. This species is distributed in almost all waters of the world's oceans, with the exception of polar regions. Albacore is a fairly small representative of the family, reaching a length of almost 1.5 m. It is a very significant object of industrial fishing due to its high-quality meat. Longfin tuna meat is most widely distributed in the United States, where this species is often simply called “tuna.” Albacore is a favorite trophy of sea fishermen.
Bigeye tuna
Bigeye tuna is a larger member of the family, growing up to 2.5 m. The maximum recorded weight of this fish was 400 kg. A distinctive feature of this tuna is its wide fin, which has 13 or 14 dorsal spines. During migration, bigeye tuna can descend into cold, deep-sea layers of water, which most species of the family do not visit. In these areas, the tuna actively feeds, while its heart functions more actively, giving vitality to the fish. But the fish cannot stay in the cold depths for a long time and must necessarily warm up in the warmth on the surface.
Blackfin tuna
Blackfin tuna is the smallest. Does not exceed 1 m in length and 20 kg in weight. It lives only in the western Atlantic Ocean off the coast of Brazil. Unlike their counterparts, blackfin prefer to eat small larvae, shrimp, crabs and squid. Of course, they also hunt small fish, but to a lesser extent. This species ages very quickly, and a 5-year-old fish is already considered old.
Bluefin tuna
Bluefin tuna is an inhabitant of the Pacific Ocean. One of the largest and fastest fish. Having warm blood that warms the fish's muscles, providing additional energy, bluefin tuna is a fast predator. Its diet is replete with herring, mackerel and squid, which slower predators cannot catch.
Atlantic bluefin tuna
Atlantic bluefin tuna - found throughout the Atlantic. In the past, this type of tuna was found in the Black Sea, but currently the Black Sea population has disappeared. Visually, the bluefin tuna's body is similar to the Pacific bluefin, and in the past they were often confused as one species. This tuna is the most valuable among other species. There are known cases of buying bluefin tuna carcasses for more than 100 thousand dollars. This is the kind of money the Japanese are willing to pay for tuna meat, which is used in preparing many national dishes.
Tuna is a marine fish of the mackerel family. The name of the species comes from the word “thynō”, which translated from Greek means “throw”, “throw”. The fish's habitat is tropical and subtropical waters of the Indian, Pacific, and Atlantic oceans. This is an important fishing site. Tuna meat is highly valued on the world market due to the highest protein content (22.26%) among all fish, as well as unique omega-3 fats, essential fats, vitamins A, E, PP, macro- and microelements. This is the record holder for the presence of chromium, cobalt and iodine.
Beneficial properties of tuna: preventing the development of pathologies of the heart and kidneys, preventing heart attack, Alzheimer's disease, breast cancer, reducing the inflammatory process in arthritis, normalizing heart rate, lowering blood pressure.
Currently, canned food made from . They are prepared in vegetable oil or their own juice and consumed as an independent snack. The taste of tuna is complemented by greens and lemon juice. In addition, canned fish is used to prepare vegetable salads, pizza, and pie fillings.
Botanical description
Tuna are excellent swimmers, reaching speeds of up to 77 km/h in pursuit of food. The main food is crustaceans, mollusks and small fish (mackerel, sardine).
Tuna meat is colored red due to the presence of the iron-containing protein myoglobin, produced during “high-speed” movement in the muscles. The ability to lay eggs occurs in females at the age of three. Spawning occurs in June-July in the warm waters of the subtropics. The fish is extremely prolific and can lay 10 million eggs per year.
Subspecies
Regular (red) tuna
Habitat: equatorial waters of the Atlantic and northeastern Indian Oceans, Caribbean and Mediterranean Seas, Gulf of Mexico. Red tuna is rarely found in the Barents Sea and off the coast of Greenland. The largest representative of this species reached 4.58 m in length and weighed 684 kg.
Atlantic (black) tuna
Distinctive features of the species are its compact size and yellowish sides. The length of adult specimens, as a rule, does not exceed 1 m, and the weight is 20 kg. Atlantic tuna has the shortest lifespan, which does not exceed 6 years. This species is distributed only in the warm seas of the western Atlantic (from Cape Cod to the coast of Brazil).
Bluefin tuna
It is the largest species. Its thick body has the shape of a circle in cross section. The maximum weight reaches 690 kg, and the length is 4.6 m. The large scales resemble a shell along the lateral line. Bluefin tuna is of the greatest commercial importance. The habitat is very wide and stretches from polar to tropical ocean waters.
Yellowfin (yellowtail) tuna
A distinctive feature is the bright yellow color of the rear fins. An adult representative of the species has 20 vertical stripes on its silvery abdomen, reaches 2.4 m in length and gains weight up to 200 kg. Habitat: tropical and temperate latitudes, except the Mediterranean Sea.
White (albacore) tuna
It is famous for its fatty meat, which is considered the most valuable among the mackerel representatives. Lives in tropical, temperate latitudes of the ocean. This is a small fish, weighing about 20 kg.
Interestingly, tuna ranks second in popularity among seafood, giving way to shrimp. The largest consumer of red fish meat is Japan. Every year, residents of the Land of the Rising Sun consume more than 43 thousand tons of tuna. In France, the taste of fish is equated to steamed veal.
Chemical composition
The nutritional value of salted and smoked tuna is 139 kcal per 100 g, boiled - 103 kcal, fried - 254 kcal. Fish contains 19% fat and 22% protein. 100 g of product contains 400% of the daily requirement of cobalt, 180% chromium, 77.5% niacin, 40% pyridoxine, 35% phosphorus, 33% iodine, 20% thiamine, 19% sulfur, 14% potassium.
| Name | Nutrient content per 100 grams of product, milligrams |
|---|---|
| Vitamins | |
| 10,6 | |
| 0,77 | |
| 0,28 | |
| 0,23 | |
| 0,2 | |
| 0,02 | |
| 0,006 | |
| 0,001 | |
| 350 | |
| 280 | |
| 190 | |
| 160 | |
| 75 | |
| 30 | |
| 30 | |
| 1,0 | |
| 0,7 | |
| 0,13 | |
| 0,1 | |
| 0,1 | |
| 0,09 | |
| 0,05 | |
| 0,04 | |
| 0,004 | |
| 0,006 | |
| 0,001 | |
Tuna is a unique bony fish that can maintain heat in the main parts of its body. She, like most fish, passes cold water through gills, which are 30 times larger in area than those of other bodies of water. In addition, tuna has a heat exchange system that retains heat. The body of mackerel representatives is covered with parallel blood vessels, ensuring the movement of warm and cold blood in opposite directions. Thanks to this feature, heat is retained in the tissues and does not escape through the gills.
The healthiest tuna is young with light flesh, since it has not yet accumulated mercury in its body. In addition, its meat tastes more tender.
Positive effect on the body
Tuna Health Facts:
- Excellent vision. Fish meat contains healthy omega-3 acids. They prevent macular degeneration, which is the most common cause of vision impairment in older people.
- Healthy heart. Suppresses the formation of blood clots in blood vessels, increases the concentration of “good”, prevents arrhythmia, and fights inflammation of various localizations.
Marinated tuna
Cut the fillet into layers 2 cm thick and place in a glass container. Prepare a marinade from two parts soy sauce and 1 part sesame oil, lemon juice, salt to taste. Pour the mixture over the fish and leave for 12 hours. After the specified time, drain the marinade and dry the slices. Serve with green onions and olive oil.
Tuna is a universal fish that goes well with vegetables, fried and stewed. A delicious fish soup is prepared from its meat and backbone. Blanched or fresh tomatoes, cheese, eggs, cucumbers and olives harmoniously complement the delicate taste of canned tuna.
After purchasing or catching, it is better to cook the fish on the same day. Store for a maximum of 1 day in the refrigerator. To extend shelf life, fresh tuna is wrapped in cellophane and frozen. At the same time, canned fish can be stored for two years.
Tuna is available for sale on store shelves all year round. However, the best period to buy it is May-September. Fresh fish has a pleasant meaty aroma, dense fillet of pink-red color. A brown tint near the bones indicates that the carcass has been in the supermarket for several days.
"Tuna with Provençal herbs"
Ingredients:
- ground black pepper, salt – ¼ tsp;
- tuna steaks – 4 pcs;
- olive oil – 1 tsp;
- Provençal herbs – 2 tsp;
- lemon juice – 15 ml.
Method of preparation: mix all ingredients, rub the spicy tuna mixture, place in a hot frying pan. Cook for 3-4 minutes on each side until browned. Garnish with lettuce leaves.
This is a very popular product, widely used for preparing salads, soups, and side dishes. Canned tuna can be eaten as a separate dish. However, it should be remembered that this is a fatty product (230 kcal per 100 g) with a layered structure, so people suffering from obesity should avoid consuming it. The tuna meat separates well from the bones. A representative of the marine fauna environment (in canned form) retains all the beneficial properties of fresh fish and is indicated for consumption by people with diseases of the gastrointestinal tract, cardiovascular system, visual organs, brain, hematopoiesis, and thyroid gland.
- arrhythmia;
- cholecystitis;
- thrombophlebitis;
- very weak immunity;
- nervous system disorders;
- low hemoglobin levels;
- ZOB;
- inflammatory processes.
Canned tuna contains an omega-3 complex, a set of vitamins, macro- and microelements, and 8 essential amino acids. They are virtually free of cholesterol, carbohydrates and saturated fat. Thanks to its rich composition, the marine life increases performance, improves metabolic processes, activates brain activity, prevents the formation of glaucoma, protects the retina from drying out, and prevents degeneration at the macular level. Contraindicated in obesity, as it can cause weight gain, heart rhythm disturbances, and sensory disorders.
Criterias of choice
Package
Tuna is canned in “tins”. Inspect the surface of the container; there should be no rust, nicks, deformations, streaks or stains. Remember, any mechanical violation of the integrity of the jar can lead to loss of tightness and spoilage of the fish. As a result, tuna is saturated with metals, it loses its freshness and becomes unfit for consumption. In addition, if the bottom of the canned food is swollen, it means the product has spoiled.
Marking
Give preference to the delicacy sealed in a new tin can. On such canned food, the markings are stamped on the outside or squeezed out from the inside. Such products are more difficult to counterfeit, unlike those where information about the product is indicated on a paper label, which is not difficult to re-stick. If the data is painted, inspect all numbers and signs. They must be clearly visible. Remember, wear and tear is not allowed!
The fundamental indicator of product quality is weight. The label must indicate the total weight and the weight of the fish itself, corresponding to the standards of GOST 7452-97 “Natural canned fish. Technical conditions". In addition, the product code is indicated in the labeling - “OTN”. If it is not there, the taste of the canned food will not please you.
Best before date
As a rule, manufacturers indicate on the label that products can be stored for 3 years. However, it is important to understand that every month the amount of nutrients in it decreases significantly. That is why nutritionists recommend not buying stale goods, but giving preference to a tin that was released 1-2 months ago. You can get maximum benefits from consuming such a product and enjoy the exquisite taste.
Remember, canned food should contain only 3 components: tuna, salt, water. A quality product is produced in Spain or Italy.
Conclusion
The preferred processing method is steamed.
Canned tuna in vegetable oil or its own juice is very popular on the world market. Japan is considered the largest consumer of fish. To maintain a healthy body, it is recommended to consume at least 100 g of tuna per week. Preference is given to juveniles, since large individuals are capable of accumulating mercury, which has a particularly dangerous effect on the health of children, pregnant and lactating women. Before consumption, the fish is cleaned of bones and skin, processed, and served with herbs and fresh/salted vegetables.
If you love sea fish, and especially tuna, then this article is definitely for you. In it we will tell you that tuna is not only tasty, but also healthy. We will also share some interesting recipes. True, we will not forget to warn you, since the meat of this fish also has some dangerous properties. But, fortunately, there are not so many of them.
Description and appearance
Tuna belongs to the mackerel family. This is a fairly large fish, some of its individuals grow up to 3-4 m in length and weigh 500-600 kg. Although, in principle, the sizes of these representatives of the family can vary noticeably. There are fish “only” 50 cm long and up to 2 kg in weight. Tuna is a predator with a spindle-shaped body narrowed towards the tail. The caudal stalk is “equipped” with a large leathery keel. 
The dorsal fin is shaped like a sickle, which helps in fast and long swimming. This fish is an excellent swimmer, it can accelerate to 90 km/h. Chasing prey, she covers enormous distances without any problems. The main food for her is her smaller brother - sardine, mackerel, and also crustaceans and mollusks.
Habitat
Tuna is found in tropical and subtropical regions of the Pacific, Atlantic, and Indian oceans. But it can also be found in cooler temperate latitudes, for example, in the Black, Azov or Japanese Seas.
Did you know? The French called tuna "veal of the sea." The thing is that the color of the flesh of this fish is not pale, but bright red, like beef, since its meat contains the protein myoglobin, saturated with iron. By the way, once upon a time tuna was not very popular. It was first preserved only in 1903 in the USA. And this is only because there was a sharp decline in sardine catches. But over time, people fell in love with this sea fish and became really popular, which it still is today.
Kinds
There are about 50 varieties of tuna in nature, the most basic are:
Composition and calorie content
Tuna meat contains 95%, which is almost completely absorbed by the human body. Fish also contains essential amino acids and a minimum of fat and calories. It is called a dietary product, because 100 g of tuna “stores” only 100 kcal. Therefore, this fish occupies an extremely important place in the diet of athletes. Tuna contains substances that make hair and skin look beautiful and well-groomed - and the latter also activates metabolism. In it you will find almost a complete set of vitamins, and not only them.
Important! Tuna is similar in appearance, taste and even chemical composition to animal meat. Therefore, this fish will be an excellent option for those who, for some reason, need to stop eating meat.
Useful and healing properties
You already know about the beauty of skin and hair, which tuna helps achieve, and its dietary properties. Now let's talk about the other most useful properties of this inhabitant of the deep sea:
- has a beneficial effect on the system, helps breakdown and normalizes blood circulation;
- helps get rid of skin diseases and other allergic skin rashes;
- tuna has no carbohydrates (only if it is cooked without oil), which makes it healthy for diabetics;
- by eating this fish, you, without knowing it, are preventing cancer, since the enzymes contained in it suppress the activity of free radicals that activate the development of tumors;
- People are advised to eat tuna when they have disorders, as well as;
- removes toxins from the liver, normalizes the production of useful enzymes in it;
- helps overcome high blood pressure;
- protects the bones of old people from osteoporosis and other ailments of the skeletal system;
- helps curb the aging process, helps strengthen the immune system, normalizes metabolism;
- normalizes the reproductive sphere;
- has a positive impact on work.
Did you know? Tuna dishes are an integral part of the diet of students and researchers at Harvard and Berkeley. This fish is certainly present in their menu for productive brain function.
Canned: selection criteria
What you should pay attention to when buying canned tuna:
- First, look at a canned food jar. It is good if there are no side seams on it, since rust appears in these places or the metal oxidizes. Do not take a deformed jar; pressure is redistributed inside such a tin, which has a detrimental effect on its contents.
- The production date is usually squeezed out from the inside of the jar. It must also contain an assortment mark, shift number, and the fishing industry index - the letter R. The marking made with paint must be durable and not wipe off even when exposed to moisture.
- It takes about 3 months for the fish to release its juices and acquire the most delicate taste. It is better to take a jar with a production date - about 3 months ago.
- Shake the jar: if there is a lot of liquid inside, then there will be few fish there.
- If the tin says “albacore”, this indicates that this is definitely tuna and not a fake. You remember that albacore is the most valuable variety.
- Please note the manufacturer. In terms of quality, Japan, Italy, and Spain share the championship here. True, here you can more often find canned goods from Thailand and the Seychelles, where they often skimp on quality. If you see canned food made in the Russian Federation, they are 100% frozen fish.
- Having already opened the jar, examine the meat itself. Tuna is quite large in size, and conscientious producers place it in a container in one piece. This is meat with large fibers, without bones. If there are a couple of pieces in the jar or the fish is flaking, then you have either low-quality tuna or not it at all.
Dangerous properties of meat
Despite all its usefulness, tuna also has dangerous properties. For example, it is better not to eat the meat of very large representatives of this fish, since heavy metals often accumulate in them over their long life. Tuna is contraindicated for women carrying or nursing a child, and small children (less than three years old). And, of course, allergy sufferers and people with individual intolerance to the product should not eat this fish. They say that it should not be eaten by those who suffer from kidney failure. But here it is better to consult with your doctor.
How to cook
Despite the fact that tuna is a fatty fish, after being on the fire for too long, it begins to dry out. So when cooking, keep this point in mind. If you don’t know what to cook from tuna fillet, here are some simple recipes.
Baked Tuna:
Preheat the oven to 220 degrees. Grease a baking sheet with vegetable oil. Cut the fish into steaks, each 2.5 cm thick. Place them in a mold, sprinkle with spices, and grease the top with pre-melted butter. Bake for 7-10 minutes.
Fried:
Heat a frying pan with three tablespoons on the stove. Rinse the fillet under water and let it drain. For better taste, the fish can be breaded in whipped and white-black. Fry each fillet on both sides over medium heat for no more than 12 minutes.
Marinated:
Cut the fillet into slices 2 cm thick and place in a container. Make the marinade. If based on 300 g of fillet, then 30 ml of soy sauce and 30 ml of white wine will be enough. Lightly rub the fish with salt and place in the marinade for a day. To ensure that the fillet marinates evenly, turn it 2-3 times during this time. At the end, drain the marinade and dry the slices. Serve with olive oil. If desired, you can sprinkle a little lemon juice before serving. You can also make canned tuna at home. There is nothing supernatural about this.
Homemade canned tuna:
- tuna - 1 piece;
- salt - 1 tablespoon;
- vegetable oil - 100 ml;
- black pepper (peas), bay leaf - 8-10 pieces each;
- parchment, baking sleeve.
Canned tuna in olive oil:
- olive oil;
- black pepper (peas);
- jars with lids.
Close the jars, lower them into a wide container, first placing a cloth or wooden grid on the bottom, pour in cold water so that it does not reach the edges of the jars. Cover with something on top and sterilize for at least 1 hour from the moment of boiling. Cool the jars without removing them from the container or removing the lids at all. That's it, the product is ready.
Did you know? In the capital of Japan, Tokyo, there is a traditional annual tuna auction. Several years ago, the owners of the Kiyomura Co sushi restaurant chain set a record at this auction, paying $728.1 thousand for one fish. The weight of the sold lot increased by 269 kg. It’s even scary to imagine how much sushi from this fish later cost visitors to the restaurant chain!
Now you know not only about all the beneficial properties of tuna, but also have several delicious and uncomplicated recipes in your arsenal. For lovers of sea fish, they will definitely come in handy. Most importantly, do not forget about contraindications!
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