Tuna (Thunnus). Tuna

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.

Species

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 sign, 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.

Free the fish from the intestines and remove the fins. Wash and dry. For canning, we only need the carcass (the head of the fish can be used somewhere else). Cut it into pieces up to 7 cm thick and sprinkle with salt, covering the pieces with a thin layer. Spread the parchment crosswise in a convenient container and pour oil into the resulting recess and add spices. Place the fish there and tie the paper in a knot. Carefully, without turning over, place this bundle in the baking sleeve, secure the edges well, for example, by connecting them at the top with a bun. Place in boiling water so that the package does not touch the bottom. Cook for at least 4 hours over medium heat, adding water from time to time. Take the package out and let it cool. Canned food can be placed in salads, pates, and casseroles.

Canned tuna in olive oil:

• olive oil;
• black pepper (peas);
• jars with lids.

Boil fish without a head and spine with salt (100 g of salt per 1 liter of water) for about half an hour - you need the meat to separate from the bones without any problems. Do not overcook, otherwise the fish will lose its taste and smell. Remove the fish, cool, dry, remove the skin and bones. Divide it into large chunks, removing the black particles. Throw 5-6 black peppercorns into each sterilized jar, and place the fish fillet in it. Try to build two layers, placing everything as tightly as possible. 2 cm to the edge of the jar should remain unfilled. Pour olive oil 5 mm above the fish (there should be more than 1 cm left to the top of the neck of the jar). Let him “rest” a little. Don't forget to remove any air bubbles with a spoon. If necessary, add a little more oil.

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!

|
Pacific bluefin tuna photo, Pacific bluefin tuna price
Thunnus orientalis
(Temminck & Schlegel, 1844)

(lat. Thunnus orientalis) is a species of the genus of tuna of the mackerel family. It is the second largest member of its genus after the common tuna, with a maximum recorded length of 3 m and a mass of 450 kg. Pacific bluefin tunas live in subtropical, less often in warm temperate and tropical waters of the Pacific Ocean between 52° N. w. and 50° S. w. and between 112° E. long and 77° west d. These schooling pelagic fish are found both in coastal waters and in the open ocean at depths of up to 550 m. They usually stay in near-surface waters. They make seasonal migrations, moving mainly along the coast. Closely related to common and Australian tuna. The diet consists of small pelagic fish and cephalopods. Reproduction by spawning. Valuable commercial species. Due to overfishing, it received the conservation status “Vulnerable”. Tuna are caught using longlines, purse seines and various hook and line gear. They are a popular sport fishing target. The population is estimated to have declined to 4% of pre-fishing levels in the mid-20th century.

• 1 Taxonomy
• 2 Area
• 3 Description
• 4 Biology
  • 4.1 Features of physiology
  • 4.2 Reproduction
• 5 Human interaction
  • 5.1 Commercial significance
  • 5.2 Conservation measures
    • 5.2.1 Aquaculture
• 6 Links
• 7 Notes

Taxonomy

The species was first scientifically described in 1844 as Thynnus orientalis. The most closely related species are the common tuna and the Australian tuna. Previously, Pacific bluefin tuna and common tuna were considered subspecies; based on molecular and morphological studies, in 1999 they were recognized as independent species. The specific epithet comes from Lat. oriens - “east”.

Area

Pacific bluefin tuna are found primarily in the North Pacific Ocean from East Asia to the coast of North America. They are found in the waters of Australia, Guam, Canada, China, Korea, Mexico, Papua New Guinea, Taiwan, USA, Ecuador and Japan. They approach the coast of Russia (Primorye, southern Sakhalin) mainly in the summer months. This pelagic fish is more common in temperate coastal waters and usually does not go deeper than 200 m, although there is evidence of them being at a depth of 550 m.

Pacific bluefin spawn in the northwestern Philippine Sea (off the coast of Honshu, Okinawa and Taiwan) and in the Sea of ​​Japan. Part of a single population migrates to the eastern part of the Pacific Ocean and returns to the spawning area after a few years. Sometimes they sail to the Southern Hemisphere to the shores of Australia, New Zealand, French Polynesia and the Gulf of Papua.

Description

The largest specimen ever caught was 3 m long, and the heaviest weighed 450 kg.

Pacific bluefin tuna have an elongated fusiform body, tapering strongly towards the caudal peduncle. Body height is 3.2-4.3 times less than length. The length of the head is 3.2-3.5 times less than the length of the body. Pectoral fins are 4.8-6 times less than body length. The body has an almost circular cross-section. The head is large, conical, the eyes are small, the mouth is large with one row of small pointed teeth on each jaw. The two dorsal fins are located close to each other. The first dorsal fin is long, with a concave edge, and can be folded into a groove running along the back. The second dorsal fin is shorter and sickle-shaped, similar to the anal fin. The lateral line is wavy. The pelvic fins are small and pointed. Between the second dorsal and caudal fins there are 8-10 small additional fins. anal fin with 13-16 soft rays. Between the anal and caudal fins there are 7-9 additional fins. In specimens over 2 m long, the dorsal and anal fins are elongated. The caudal peduncle is elongated, with three stabilizing horizontal carinae on each side: a large middle one and two small ones on either side of it. Adult fish have small eyes. The posterior edge of the maxillary bone extends beyond the vertical of the anterior edge of the eye. The fleshy outgrowths of the outer part of the olfactory capsule are undeveloped. The folds of the mucosa do not have grooves along the edge and are well defined. The coloration is characteristic of pelagic fish: the dorsal surface of the body is dark blue, the upper part of the sides is greenish, sometimes with transverse rows of pale spots, the ventral side is light. The first dorsal fin is yellow or blue, the second dorsal and anal fins are brown. The additional fins are yellow with dark edges. The lower surface of the liver is radially striated. There is a swim bladder. The pectoral fins are small and pointed, not reaching the space between the dorsal fins. In juveniles, the sides are covered with more than 10 transverse dark stripes. Vertebrae 18+21=39. On the front part of the body, the skin is covered with scales, which are greatly enlarged along the lateral line and form a shell.

Biology

Pacific bluefin tuna are schooling pelagic fish that undertake long migrations. Sometimes they form schools with similar-sized tuna of other species - longfin, yellowfin, bigeye, striped, etc. The diet is varied and depends on the food supply in the feeding areas. It is based on schooling pelagic fish that live near the surface of the water (sardine, mackerel, anchovy, sprat, herring) and cephalopods. Sometimes they eat crabs.

Features of physiology

Pacific bluefin tuna are constantly on the move. When they stop, breathing becomes difficult because the gill covers open in accordance with the lateral movements of the body to the left and right. Water passes through the open mouth into the gill cavity only when moving. Tunas are capable of reaching speeds of up to 20-30 kilometers per hour for a short time. In these swimmers (as in mackerel, bonito, swordfish, and marlin), the main locomotor function is performed by the caudal fin, and the short, streamlined body remains almost motionless.

Like other representatives of the genus, Pacific bluefin tuna are capable of maintaining a body temperature elevated relative to the environment due to endothermy. The effect is provided by a complex of subcutaneous blood vessels called lat. Rete mirabile - "wonderful network". This is a dense interweaving of veins and arteries that runs along the sides of the fish’s body and supplies blood to the lateral muscles and the red muscles adjacent to the spine. It allows you to retain heat, warming up cold arterial blood due to venous blood, heated by the work of muscles. This ensures higher temperatures in the muscles, brain, internal organs and eyes, allowing tuna to swim at high speeds, reduce energy expenditure and allow them to survive in a wider range of environmental conditions than other fish. At the moments of greatest energy expenditure, the body temperature of tuna can be 9-10 °C higher than the temperature of the surrounding water.

Tunas are distinguished by a high oxygen capacity of the blood: the hemoglobin content in the blood of these fish reaches 21 g%, while in bonito fish, which are also excellent swimmers, its concentration is no more than 14 g%. Most fish have white flesh, but tuna have muscle tissue that is colored in different shades of red, from pale pink to dark red. This color is given to the myotomal muscles by the oxygen-binding protein myoglobin, which is found in much larger quantities in tuna meat compared to the meat of other fish. Oxygen-rich blood provides muscles with additional energy. Such a system of blood vessels probably increases the elasticity of the body by filling the surface tissues with blood, which allows the fish to make frequent oscillatory movements of the tails. A similar mechanism has been found in cetaceans.

Reproduction

Pacific bluefin tuna reproduce by spawning. Fecundity depends on the size of the female and ranges from 5 million to 25 million eggs. The spawning season lasts from April to August, but the exact time depends on the specific region. In the northwestern Philippine Sea, tuna spawn earlier, and in the Sea of ​​Japan - later.

Tunas become sexually mature at the age of five years. Generation length is estimated at 7-9 years, and life expectancy according to two independent sources is 15 and 26 years. The length of mature fish averages 1.5 m and weight 60 kg. Two-meter long Pacific bluefin tuna are not considered rare.

Human interaction

Pacific bluefin tuna meat is a delicacy. It is considered the best raw material for sushi and sashimi besides ordinary tuna meat. Raw meat is dark red in color, after heat treatment it turns white or ivory. The texture is dense and resembles beef in appearance. An excellent source of protein (content 23.3 g per 100 g), thiamine, selenium, vitamin B6 and omega-3 unsaturated fatty acids. Calorie content 144 kcal. The meat of these fish, like the meat of other tuna, can accumulate mercury and histamine.

Commercial significance

See also Tuna fishery

Tuna have long been and remain an important commercial object. Valued by amateur fishermen. The maximum recorded weight of a trophy fish is 411.6 kg. Tuna are caught using longlines (11%), purse seines (61%) and hook fishing gear (11%). Chilled and frozen carcasses are used in the restaurant business and the production of semi-finished products. Japan accounts for the bulk of the catch, followed by Mexico, the USA and Korea. Fishing in the Southern Hemisphere is small and irregular. In 2000-2004, 16-29 thousand tons of this fish were caught annually.

The Pacific bluefin tuna fishery is supervised by the Central and Western Pacific Fisheries Commission and the Inter-American Tropical Tuna Commission of the Eastern Pacific.

Measures to preserve the species

Unlike common and Australian tuna, the numbers of which declined significantly back in the 70s of the 20th century, the conservation status of the Pacific bluefin tuna did not cause concern until 2011, but by 2014 the species was under threat and the International Union for Conservation of Nature assigned it the status of “Vulnerable.” " It was estimated that in 2010 the volume of spawning biomass was 40-60% of the volume at the beginning of the historical record. In 2013-2014, due to overfishing, the population decreased by 96%. 90% of the catch is young animals. Greenpeace has added bluefin tuna to its Red List of foods that are recommended to be avoided in order to avoid further harm to the ecosystem.

Aquaculture

Japan is not only the largest consumer of Pacific bluefin tuna meat, this country is a leader in the development of aquaculture of this species. In 1979, Japanese scientists managed to breed tuna in captivity for the first time. In 2002, a full breeding cycle was completed, and by 2007 the third generation was already obtained. Captive-bred fry are sold to fish farms. The cost of the fry is about fifty dollars.

Links

• Species Thunnus orientalis in the World Register of Marine Species (English)

Notes

1. Reshetnikov Yu. S., Kotlyar A. N., Rass T. S., Shatunovsky M. I. Five-language dictionary of animal names. Fish. Latin, Russian, English, German, French. / under the general editorship of academician. V. E. Sokolova. - M.: Rus. lang., 1989. - P. 365. - 12,500 copies. - ISBN 5-200-00237-0.
2. Animal life. Volume 4. Lancelets. Cyclostomes. Cartilaginous fish. Bony fishes / ed. T. S. Rassa, ch. ed. V. E. Sokolov. - 2nd ed. - M.: Education, 1983. - P. 459. - 300,000 copies.
3. 1 2 3 4 Thunnus orientalis in FishBase
4. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Thunnus orientalis: information on the IUCN Red List website
5. Fishing equipment for sea fishing vessels. www.seaships.ru. Retrieved February 22, 2016.
6. International Scientific Committee for Tuna and Tuna-Like Species in the North Pacific Ocean. Stock assessment of pacific bluefin tuna 2014.
7. Collette, B. B. (1999). Mackerels, molecules, and morphology. - In Séret, B.; Sire, J.Y. Proceedings. 5th Indo-Pacific Fish Conference: Nouméa, New Caledonia, 3–8 November 1997. - Paris: Société Française d'Ichtyologie, 1999. - P. 149-164. - ISBN 978-2-9507330-5-4.
8. 1 2 3 4 5 6 7 8 9 10 Vasilyeva E. D. Pisces: encyclopedia / edited by. ed. AND I. Pavlinova. - Nature of Russia. - Moscow: AST, Astrel, 1999. - 639 p.
9. 1 2 3 Pacific bluefin tuna, Open Waters, Fishes, Thunnus orientalis at the Monterey Bay Aquarium. www.montereybayaquarium.org. Retrieved February 29, 2016.
10. 1 2 3 4 5 Lindberg G.U., Krasyukova Z.V. Part 4. Fishes of the Sea of ​​Japan and adjacent parts of the Okhotsk and Yellow Seas. Teleostomi. XXIX. Perciformes // Keys to the fauna of the USSR, published by the Zoological Institute of the USSR Academy of Sciences. - Leningrad: Science, 1975. - T. 108. - P. 268-270. - 463 p. - ISBN 9785458519892.
11. Commercial fish of Russia. two volumes / Ed. O. F. Gritsenko, A. N. Kotlyar and B. N. Kotenev. - M.: publishing house VNIRO, 2006. - T. 2. - P. 882-883. - 624 s. - ISBN 5-85382-229-2.
12. Regular tuna. files.school-collection.edu.ru. Retrieved February 20, 2016.
13. Svetovidov A. Keys to the fauna of the USSR. - T. 86. - P. 387-389. - 554 p. - ISBN 978-5-458-51960-1.
14. Tuna. Types of tuna. Photo of tuna. www.inokean.ru. Retrieved February 29, 2016.
15. 1 2 N.V. Parin. Fishes of the open ocean / Edited by Corresponding Member of the USSR Academy of Sciences A.P. Andriyashev. - Moscow: Science, 1988. - ISBN 5-02-005246-9.
16. 1 2 Cech, J. J.; Laurs, R. M.; Graham, J.B. Temperature-induced changes in blood gas equilibria in the albacore, Thunnus alalunga, a warm-bodied tuna // Journal of experimental biology. - 1984. - Vol. 109, no. (1). - P. 21-34.
17. 1 2 C. A. Sepulveda, K. A. Dickson, D. Bernal, J. B. Graham Elevated red myotomal muscle temperatures in the most basal tuna species, Allothunnus fallai // Journal of Fish Biology. - 2008. - Vol. 73, no. 1. - P. 241–249. - ISSN 1095-8649. - DOI:10.1111/j.1095-8649.2008.01931.x.
18. 1 2 Tuna - Biology Of Tuna. science.jrank.org. Retrieved February 20, 2016.
19. Fekotistova N. Yu. Hot fish // Biology: newspaper. - 2009. - No. 22.
20. Pacific Bluefin Tuna | FishWatch. www.fishwatch.gov. Retrieved February 29, 2016.
21. Health Canada. A guide to eating fish for women, children and families.
22. Kostylev E.F., Ryabopashko A.P. Biochemistry of raw materials of aquatic origin. - Moscow: Food industry, 1982.
23. IGFA World Record | All Tackle Records | Tuna Pacific bluefin. wrec.igfa.org. Retrieved February 29, 2016.
24. History of the development of the tuna fishery in the World Ocean. DSC Group. Retrieved February 25, 2016.
25. Thunnus thynnus: information on the IUCN Red List website
26. Thunnus maccoyii: information on the IUCN Red List website
27. Sushi eaters pushing Pacific bluefin tuna to brink of extinction. www.cbsnews.com. Retrieved February 29, 2016.
28. Harvey, Fiona. Overfishing causes Pacific bluefin tuna numbers to drop 96% (en-GB), The Guardian (9 January 2013). Retrieved February 29, 2016.
29. Greenpeace Seafood Red list. Greenpeace International. Retrieved February 26, 2016.
30. Breeding the Overfished Bluefin Tuna. LiveScience.com. Retrieved March 3, 2016.
31. Ito, Masami. Does Japan’s affair with tuna mean loving it to extinction? (en-US), The Japan Times Online (August 31, 2010). Retrieved March 3, 2016.
32. The holy grail of fish breeding - Taipei Times. www.taipeitimes.com. Retrieved February 21, 2016.
33. Cultivation, seedling production, and selective breeding of bluefin tuna and other fish at the Kinki University Fisheries Laboratory. www.flku.jp. Retrieved February 21, 2016.
34. The rarest tuna of all - Japan's farmed Kindai. SFGate. Retrieved February 21, 2016.
35. Sergey Syrov. Project TRANSDOTT - creation of aquaculture of Atlantic bluefin tuna. 22century.ru (08/07/2014). Retrieved February 22, 2016.

Pacific bluefin tuna photo, Pacific bluefin tuna price

Pacific Bluefin Tuna Information About

The water spaces of our planet are inhabited by about 20 thousand species of fish. The vast majority of them are marine fish (more than 14.5 thousand species). Anthropogenic impact on the inhabitants of the seas and oceans affects much less, therefore, according to sanitary and hygienic criteria, sea fish is considered much “cleaner” than freshwater fish.

Description of tuna

The largest tuna in the world, caught in 2012 off the coast of New Zealand by a spin fisherman, weighed 335 kg.

Due to their anatomical features, the life of this genus of mackerel fish is impossible without constant movement, to which they are perfectly adapted. Tuna has a spindle-shaped body with massive lateral muscles, narrowing towards the tail. The tail stem is equipped with a large leathery keel; the back fin has a sickle shape ideal for fast and long swimming. The blood is saturated with oxygen, and the body temperature is much warmer than the water, which allows them to feel comfortable in cold water bodies.

The fish is widespread in tropical and subtropical regions of the Pacific, Atlantic and Indian oceans, but is also found in cooler temperate latitudes: it lives in the Black, Japanese, and Azov seas. A subspecies of Atlantic bluefin tuna is found in the Barents Sea.

Tunas are excellent swimmers, capable of reaching speeds of up to 90 km/h. In pursuit of food, they are able to quickly overcome vast spaces. Tuna stay in large schools. The red color of the meat is explained by the presence of the iron-containing protein myoglobin, which is actively produced in the muscles during “high-speed” movement.

The main food for tuna is small fish (sardine, mackerel, herring), crustaceans and mollusks. The ability to reproduce in tuna begins at the age of three. A large female is capable of laying several million eggs. Spawning occurs in warm subtropical waters in June-July.

Types of tuna

There are about 50 species and subspecies, but several of them are considered the most famous:

• Common or red tuna is distributed in the equatorial waters of the Atlantic Ocean, the Caribbean and Mediterranean Seas, the northeastern regions of the Indian Ocean, and the Gulf of Mexico. Red tuna is also occasionally found in cooler latitudes: off the coast of Greenland and in the Barents Sea. The largest tuna of this species weighed 684 kg, with a length of 4.58 m.
• Atlantic or blackfin (also known as blackfin tuna) is the smallest tuna. Adult specimens grow no more than one meter and gain a maximum weight of 20 kg. The lifespan of this species is the shortest among tunas - about 4-6 years. Atlantic tuna has yellowish sides and a back fin with a yellow tint. This species prefers only the warm seas of the western Atlantic (from the coast of Brazil to Cape Cod).
• Bluefin tuna is the largest species. Maximum length – 4.6 m, weight – 680 kg. Its thick body is circular in cross section. Large scales along the lateral line resemble a kind of shell. The habitat of bluefin tuna is very wide - from tropical to polar waters of the world's oceans. Bluefin tuna is of greatest commercial importance.
• Yellowfin tuna (aka yellowtail) lives in tropical and temperate latitudes, with the exception of the Mediterranean Sea. Maximum length – 2.4 m, maximum weight – 200 kg. The hind fins of these fish are bright yellow in color. An adult yellowtail tuna has 20 vertical stripes on its silvery belly.
• Albacore, longfin or white tuna is famous for the most tender and fatty meat. Longfin tuna weighs about 20 kg. Distributed in temperate and tropical latitudes of the world's oceans. White tuna meat is considered the most valuable.

Yellowtail tuna

This type of fish (they are also called yellowfin tuna) is so called because of the special coloring of the dorsal (soft) and anal fins. They look orange-yellow.

The largest individuals can grow up to 2 meters in length and gain a weight of 130 kg. The growth process of tuna is very intensive; the rate of increase in length is 50...60 cm annually. In 2 years, the fish reach a weight of 13 kg, after 4 years - 60 kg.

Yellowtail tuna lives only in warm waters and is found in all the earth's oceans. The distribution area is limited to the border with a water temperature of 20 degrees. When the indicator drops to +18°C, this type of fish is almost impossible to find in such a region. It is caught in the waters of the Mediterranean Sea, and locals consider it their Mediterranean tuna and prepare excellent dishes from it.

Adult individuals live only in the oceans, in open spaces, at depths of one and a half hundred meters. The young stay in flocks, constantly closer to the surface and to the shore. In the tropics, yellowtail tuna are found everywhere, but their number depends on the state of the food supply. There are more fish in waters that have increased biological productivity and plenty of food.

Within the territory of one habitat, tunas often form numerous populations that live in certain areas of the oceans. Among them there are those who make long migrations. There are others who prefer local waters and a sedentary life. Yellowfin tuna do not make Pacific movements, like some of their counterparts (bluefin tuna, albacore).

Yellowtail tuna, like its relative the common tuna, is indiscriminate in food and does not have any preferences. The fish feeds everywhere on any organisms that it encounters along its travel route. This is confirmed by the composition of food residues in the stomachs of caught individuals, which contain up to 50 different fish belonging to different groups.

Small tuna, whose life is spent near the surface, hunt more for fish, for which the layers of water near the surface are their “home”. Large ones prefer to eat gempilas, sunfishes, sea breams, whose habitat is medium depths.

The ability to have offspring in yellowtails or, as they are called among professional fishermen, yellow tunas appears only when they grow 50...60 cm in length. The number of eggs varies among individuals of different sizes. The minimum is approximately 1 million pieces, the maximum is 8.5 million pieces. The spawning period of yellowtail tuna in the tropics is all seasons of the year, closer to the boundaries of their habitat in the summer.

Longfin tuna

Such fish are also called albacore. It differs from other species by the fins located on the chest, which are large in size.

You can meet individuals from this species in the oceans, in their free spaces. The most promising places for this are between the forties latitudes. They approach the coastal areas of reservoirs extremely rarely. Only 2–6-year-old fish can live outside the boundaries of their range. And only in the upper layers, if they are sufficiently warmed by the sun. Fish can only tolerate the salinity inherent in ocean waters. Reliably withstand temperature fluctuations in the range of +12°С…+23°С). At the same time, with low salinity levels, freshwater tuna is an unreal phenomenon and not found anywhere in the world.

In the first years of life, fish are in the surface layers of water. When they reach sexual maturity, they “go” to 150...200 meter depths and into the tropics of the Earth.

Fish that have “mastered” moderately heated waters and live there, feed mainly on inhabitants (crustaceans, fish, squids) living in layers of water close to the surface of reservoirs. In the tropics, its food contains deep-sea inhabitants (sea bream, gempilas, some cephalopods).

Longfin tuna reaches the period of sexual maturity after 4...5 years of life. Its condition is characterized by almost a meter (90 cm) length and 45 kg of weight. Spawning in the tropics occurs in the spring-summer period, at the boundaries of the zone. Females lay up to 2.5 million eggs.

Fish are characterized by constant migration, and over considerable distances. For example, in the Pacific Ocean this is observed between Japan and the shores of America almost always along the same routes.

Today longfin tuna is protected by the international Red Book.

Black tuna

This species is the smallest known. Usually it does not exceed half a meter in length and 3 kg in weight. Although occasionally individuals are observed that are a meter long and weigh more than 21 kg.

The habitat of black tuna is very limited, which makes it stand out among its fellows. It is found only in the Atlantic, and in its western part. This is the water area south of Rio de Janeiro and the state of Massachusetts to the north. For life, it prefers near-surface places where the water is clean and warm.

The fish's body is close to an oval in shape. It, together with the tail (has a crescent-shaped profile), allows the black tuna to move at very high speed. The body of the fish is painted white on the belly, silver on the sides, and the color of the back can be black, bluish-gray or an intermediate shade. There is also a stripe on the sides with blurred boundaries and a golden-yellow color. It is wide at the head and narrow at the tail. There are small protrusions on the body below (tail-anal fin section) and above (tail-second dorsal fin section).

This wild tuna becomes sexually mature faster than all its relatives - by 2 years. Spawning occurs in different habitats in different ways - April-November. The fry appear quickly and immediately begin an independent life. They drift according to the will of the current in the water column, approximately at a depth of 50 meters. The fish grows quickly and by the age of 5 is considered old.

The diet of black tuna includes amphipods, crabs, shrimp, squid, and a variety of fish. Due to their small size, they themselves often become prey for other fish living in the oceans: skipjack tuna, large coryphaena, blue marlin.

Black tuna is prized by fishermen and is considered a coveted trophy.

Skipjack tuna

This species (also known as skipjack), unlike its relatives, has several longitudinal stripes located on the body. They have a silver color on their belly, and ash blue closer to the back. The fish among tunas, which constantly live in the open ocean, is the smallest. It is rarely caught, measuring a meter in size and weighing 25 kg. “Standard” with catch values ​​of 5...3 kg and 60...50 cm.

Such tunas live only in the surface layers of water and only in the ocean. Sometimes it is caught offshore, but this is only possible near coral reefs. Habitat: Pacific Ocean, in its subtropical and tropical regions. Also lives in seas with warm (+17°С…+28°С) water.

It prefers to be in flocks, sometimes gathering in schools of up to tens of thousands of individuals. In a school, there are often fish of the same age and physical condition, capable of moving equally quickly (speed reaches 45 km/h). In addition to “pure” ones, schools of fish mixed in composition (yellowfin tuna, dolphins) are less common.

Like most of their relatives, skipjack tunas undergo significant seasonal migrations. They are especially noticeable near the coast of Japan. In summer, concentrations of fish are observed here, sometimes as far as the Kuril Islands, to the south of which, at this time, bigeye tuna is found, living at great depths (over 200 m) and reaching 2.36 m in length.

Fish become capable of spawning after living for 2...3 years, when their body becomes 40 centimeters long. The fertility of fish is directly related to the latter. For example, females 40 cm long spawn up to 200 thousand pieces. eggs, 75 cm - up to 2 million pieces. The spawning areas coincide completely with the distribution areas of tuna and are found only in the tropics.

This species feeds on inhabitants of surface water bodies. Their diet usually includes small fish, crustaceans, and squid. It includes more than 180 different animals. The specific set varies in each habitat.

Mackerel tuna

Fish of this species are the smallest of those living near the coast. It is an epipelagic fish, lives in the warm tropical seas of the Pacific, Indian, and Atlantic oceans.

The body color is dark blue on the back and almost black on the head. The sides are bluish with dark wavy stripes. The belly is white. The ventral and pectoral fins are of different colors: black on the inside and purple on the outside. The differences are the short length of the pectoral fins and the absence of a swim bladder.

It grows up to 40...30 cm and gains only 5...2.5 kg of weight. Sometimes you come across specimens 58 cm long.

The diet of these fish includes plankton and small fish (anchovies, silversides, etc.). Tunas themselves often become prey to their larger counterparts.

Puberty occurs when the body length reaches 35...30 cm. The fertility of females is 200 thousand...1.4 million eggs depending on the length of 30...44.2 cm. Fish spawn all year round: January-April in the Pacific Ocean (eastern part) ; August-April in the Indian Ocean (southern part).

Mackerel tunas are prone to long migrations in ocean waters.

Atlantic tuna

Atlantic tuna is one of the brightest, fastest and largest fish. It is warm-blooded, which is very rare among fish. Lives in the waters of Iceland and the Gulf of Mexico. It appears in the tropical waters of the Mediterranean Sea, where it comes to spawn. This species previously lived in the Black Sea, but at present this population has remained in history.

The fish have a streamlined, torpedo-shaped body, which is ideally aerodynamic and allows the fish to move quickly and for a long time. The color of the back is metallic blue on top, the belly is silver-white, with a shimmering tint.

Atlantic tuna diet: zooplankton, crustaceans, eels, squid. The fish have an insatiable appetite, so they usually grow two meters in length and gain a weight of a quarter of a ton. There are also individuals with more impressive characteristics. For example, the largest Atlantic tuna is believed to have been caught in the waters near Nova Scotia. He “pulled” 680 kg.

Tuna fishing - features of fishing in the sea

Most often, schools stay at shallow depths, in places where small fish accumulate. Tuna hunt enthusiastically and noisily, so detecting their presence is not difficult due to the boiling white breakers and flying spray. Often schools of tuna are accompanied by dolphins and seabirds.

Usually the hunt begins with bait: in the intended area of ​​its location, fresh or frozen small fish are thrown overboard. Tuna react very quickly to small bubbles of water, so fishermen widely use “artificial rain” as bait: a special sprinkler is installed at the stern of the boat, which waters the sea surface as the vessel moves, creating a bubble spot on it, which the fish confuse with a school feeding fry. Fishermen throw a spoon into the “bubble zone” at a vertical angle of 2-3 m and wait for a bite. This method is only good in calm, clear weather.

In other conditions, fishing is carried out by trolling: the bait (heavy spoon or wobbler with a depth of up to 5 m) is transported on a strong cord behind a floating vessel. A sea spinning rod is suitable as a tackle. The size of artificial baits should be quite large and bright - about 18 cm, otherwise the fish may simply not notice it, since fishing takes place from a boat moving at speed. The trolling reel and line should be strong (with a capacity of 50 to 130 lb).

Milk is hunted in places where it is widespread. The design of this fishing rod is simple: the basis is a durable fishing rod, which is used in conjunction with a special belt. The belt has a recess into which the butt of the rod rests when fishing for tuna. A strong cord or fishing line is tightly attached to the rod. The polished hook (No. 6/0) must be barbless. They throw it without bait - it works like a spoon.

The fish grabs the bait confidently and decisively, so hooking it is quite simple, but fishing for large trophies can take a long time: tuna is a strong and desperate fish that is capable of resisting for a long time and fiercely, testing the strength of the fisherman and his gear. Large specimens are removed from the water using hooks and special winches.

Useful and dangerous properties of tuna meat

The benefits of meat

Tuna is a unique product in which the beneficial qualities of fish are combined with the nutritional and taste properties of meat. This sea fish contains so many vitamins and phosphorus that the leadership of American universities has introduced tuna dishes into the mandatory menu of the canteens, in order to maintain the mental activity of students and teachers. French nutritionists compare the meat of this fish with young veal in terms of hemoglobin levels and protein content. But unlike beef, the proteins that tuna is so rich in are very quickly and almost completely (95%) absorbed by the body. Dutch scientists have confirmed the fact that eating just 30 g of this fish per day can effectively prevent many cardiovascular diseases, thanks to the increased content of a natural complex of valuable fatty acids omega-3 and 6. Along with other vitamins, the composition contains valuable folic acid, which effectively reduces the level of the “evil” amino acid – homocysteine, which accumulates in the body with age and damages the walls of blood vessels.

The Japanese, the main consumers of this fish, are the most clear evidence of tuna's ability to preserve youth and prolong life.

Hazardous properties

However, tuna is harmful to small children and pregnant women - large specimens of marine fish are capable of accumulating mercury and lead in their organs over the years.

On the contrary, consuming fish meat prevents the occurrence of cancer and normalizes blood sugar and cholesterol levels.

Nutritional value and calorie content

Despite the record fat content, tuna is a dietary fish. Depending on the type, nutritional value ranges from 110 to 150 kcal.

100 g includes:

• Proteins – 23.3–24.4 g;
• Fats – 4.6-4.8 g;
• Carbohydrates – 0 g;
• Ash – 1.2-1.7 g.

The lowest calorie species is the yellowfin (110 kcal). Even when fried, the energy indicator does not exceed 140 kcal. The calorie content of canned tuna in oil increases to 198 kcal.

Fish diet on tuna

Its valuable composition and excellent taste with low calorie content allow tuna to become the “king” of many dietary programs for health improvement and weight loss. Fish goes best with vegetables: cucumbers, lettuce, tomatoes, celery stalks, Chinese cabbage, bell peppers. Instead of mayonnaise, nutritionists recommend seasoning snacks and salads with tuna with olive oil. For a diet salad made from canned tuna, it is better to use canned Tuna in its own juice.

How to cook tuna: cooking recipes

Japanese chefs claim that this fish can be prepared with virtually no waste. Excellent broths and soups can be prepared from the head, some entrails and fins; steaks from large fish are very tasty fried and baked; famous toro and tuna sushi are prepared from the tender belly of fresh and fatty fish.

Unfortunately, fresh tuna is very rare, so a can for most of our fellow citizens is the most affordable option for including this very healthy and tasty fish in the diet. Fortunately, canned tuna almost does not lose the valuable properties of natural fish, and many interesting recipes from canned tuna allow you to enjoy a variety of dishes at any time. Pies, salads, cutlets, souffles and pates from canned food are prepared in a matter of minutes.

Niçoise salad with tuna (classic)

This salad is absolutely mysteriously popular in France. It would seem, how can a salad, the main ingredients of which are canned tuna and boiled eggs, appear in the “culinary Mecca”, a producing country and admirer of fresh natural products? However, Niçoise salad is on the menu of the vast majority of French restaurants.

Take a shallow dish. Lay its bottom beautifully with lettuce leaves, torn into several pieces. Then, in random order, add large slices of ripe tomatoes (3-4 pcs.), anchovies (6-8 fillets), green onions, basil (5-7 leaves), eggs cut into 4 parts (3 pcs.), canned tuna , disassembled into large fibers (1 jar). For the sauce: mix 40 ml olive oil, one clove of chopped garlic, salt, 1.5 tsp. wine vinegar.

Tuna pate

Mix 1 tbsp in a blender. thick yogurt, cream cheese (100 g), zest from half a lemon, a pinch of ground paprika and a jar of canned tuna in oil. You can add capers to the resulting homogeneous mass. This pate is especially delicious with bagels or sesame buns.

Cutlets

To prepare 10 cutlets, mix 1 jar of fish in its own juice (the juice must be drained), 1 glass of well-cooked rice, half a glass of wheat flour, a spoonful of mayonnaise, one egg, salt, 50 g of grated cheese, a spoonful of chili sauce, one large boiled potato, several cloves of chopped garlic. The minced meat should be kneaded well and formed into 10 cutlets.

Fry the cutlets until a delicious crust forms on both sides.

Seared Tuna Recipe

To experience the unique taste of tuna, it is very important not to dry it out when frying, otherwise, instead of a delicacy, you may end up with a tasteless and tough piece of fish. Ideal for frying are portioned steaks frozen directly on the boat, which are thawed immediately before cooking.

Mix salt, black and red pepper in equal parts in a cup. Rub the pieces of fish well with this spicy mixture, then roll in fine flour, and then in semolina. Such thorough breading will preserve the precious tuna juice. Fry the steaks in oil for no more than 2 minutes on each side. The center of the steak should still be slightly raw and pink. Serve fried tuna with salsa or tartar sauce with a side dish of any vegetables and a glass of good wine.

Tuna photo

Catching this fish is characterized by maximum excitement and impressive trophies. Tuna is a solid, beautiful, strong fish, and defeating it in a worthy fight is a matter of special pride for a fisherman. The photo gallery presented here will to some extent help you appreciate the beauty of hunting for the main “gladiators” of the seas.

Tuna fishing, video

The video shows the final stage of a duel between a fisherman and a bluefin tuna. The fisherman has already taken a position and has begun to fish for fish in the fighting chair; the gear has been thrown from the side of the vessel and securely secured in the glass of the chair. Not the largest specimen for this type of tuna, it bends a powerful fishing rod with incredible strength and tests the strength of the reel brakes with unimaginable maneuvers. No wonder it's blue tuna For their excellent fighting qualities they are considered the strongest and bravest fish!

If earlier tourists came to Cyprus to swim and sunbathe between shopping and going to restaurants, now more and more people want to go sea fishing on a yacht. Tuna fishing in the open sea is especially popular among guests. The video shows one of these flights, which culminated in the capture of five medium-sized tuna by lane fishing. The very first tuna was eaten by satisfied fishermen right on the yacht, in the form of sashimi with soy sauce.

Tuna is considered the “king of all fish” and, due to its shape and quality of meat, has gained great popularity in the human food system. Tuna fishing has been recorded since ancient times, the remains of fish skeletons are found in America, Sicily, and on the Bosphorus more than 30 words were dedicated to tuna to designate it.

Let's take a closer look at what exceptional features tuna have, their history, what they look like, as well as a description of recipes that are good for health.

General characteristics and appearance

The name “tuna” is derived from the ancient Greek word thyno, which means “to throw.”

The fish belongs to the mackerel family, the size of sea creatures varies from 50 cm to 4.5 m. The largest individuals are common tuna, the maximum weight of the fish reaches 685 kg. The weight of mackerel tuna reaches 2-15 kg.

Tunas are predatory fish, thanks to endothermy they are able to maintain their body temperature above the environment. Distinctive features of the appearance of these fish are the shape of their body, as well as the structure of the caudal and dorsal fin. The body of the tuna is long, resembles a spindle, the caudal fin has a leathery keel on both sides of it, and the sickle-shaped dorsal fin is designed for prolonged high-speed swimming. The maximum speed that the fish can reach is 75 km/h. The fish feed mainly on small sardines, various mollusks and crustaceans.

During spawning in warm waters, females are able to spawn up to tens of millions of eggs no larger than a millimeter at a time. The male fertilizes the eggs with seminal fluid. After a few days, they hatch into fry, which are immediately ready for independent life. Young fish stay in surface layers rich in zooplankton. Sexual maturity occurs at 2-3 years. On average, tuna lives about 35 years, but individuals have been recorded living up to 50 years.

Tuna meat is valued for its rich protein content and lack of carbohydrates. The fillet is colored from soft pink to dark red and has a pleasant smell. The fillet plates are large and easily separated. You can eat meat raw, smoked, canned, or fried. Since tuna is considered a commercial fish, some species have been nearly wiped out due to overfishing.

In amateur fishing, many competitions are held to catch the largest specimens; live caught fish, after recording the catch, are immediately released back into the sea. Such measures were taken to preserve the species population.

The common tuna is now considered an endangered species, and Australian tuna has also approached this category. Of the eight commercial tuna species, only three species are more or less safe.

Habitats

Tuna are found in the waters of the Atlantic, Pacific and Indian oceans. In Russia, fish are caught in the seas surrounding the Japanese islands, near the South Kuril Islands.

Fishing activity is seasonal; fish are caught using longline vessels and tuna seiners. Longlines are used to catch large species of fish using a deep-sea seine. The resulting catch at commercial water plants is immediately subjected to nitrogen freezing to a temperature of -60 degrees. Finished products are used in the production of semi-finished products and delivered to large restaurants.

Seiners use the purse-seine method, designed for a depth of no more than 200 m. The bulk of the catch, more than 4 million tons, is yellowfin and skipjack tuna. After catch, the fish is frozen using the brine method to a temperature of -30 degrees. After processing, carcasses are used for canned products.

Due to the characteristics of the habitat, longline fishing has become most widespread. This method is considered less expensive and allows you to sell fresh frozen fish at a high price. Most of the ships belong to maritime countries - Japan, Indonesia, Taiwan and others.

To prevent the complete destruction of some types of tuna, fish are raised on an industrial scale in specially created pens. And also the activities of these companies are aimed at developing methods for breeding ordinary tuna in the wild.

Varieties

There are different types of tuna, which belongs to the mackerel family.

Bigeye tuna

Grows up to two meters in length. It is medium in size and large in weight; the record recorded weight was 400 kilograms. Bigeye tuna can be easily distinguished from other species by its wide fin, which has up to a dozen dorsal spines.

During migration, this individual approaches cold waters at great depths, which is unusual for tuna, where it feeds on various crustaceans.

Blackfin tuna

The small fish has a body length of no more than a meter, weight does not exceed 20 kilograms. Individuals are found along the coastline of Brazil and in the Atlantic Ocean; they prefer shallow areas with warm water.

The shape of the carcass resembles an oval, its streamlined appearance allows it to develop high speeds. The belly of blackfin tuna is white, silvery sides with a golden stripe, and the back and head are bluish-black. A wild individual becomes mature at two years of age, and at five years it is already considered old.

Their food is shrimp, small fish, squid, and amphipods. Due to its size and schooling behavior, the fish becomes a diet for large marine predators, including skipjack tuna.

Bluefin tuna

It is found in the waters of the Pacific Ocean, preferring cooler areas, and does not usually dive to great depths. Near the coast of Russia, tuna appears in the summer season. In terms of body size, it is second on the list after ordinary tuna. It is a valuable commercial product; due to overfishing, the fish is listed as “vulnerable”. According to scientists, only 4% of the original population remains in the world. The schools feed on anchovies, herring, mackerel, and crabs.

Atlantic bluefin tuna

The fish is common in the waters of the Atlantic, but more recently schools of tuna could be found in the Black Sea. In appearance it is similar to the Pacific bluefin tuna, which has led to the incorrect identification of the species of marine predator. Due to its size and weight, it is today considered the most valuable and expensive fish in the world.

Atlantic bluefin tuna is the national fish of Japan, and the meat is used in making sushi and sashimi.

Southern bluefin tuna

Found in the warm waters of the Southern Hemisphere. Since 1950, according to research, the population has declined by 92% and is currently in critical condition. To preserve the species, commercial catch is carried out according to strictly defined quotas.

The length of the carcass does not exceed a meter, weight up to 13 kg. A peculiarity of the southern tuna is the absence of a swim bladder; the fish lives in shallow waters and does not dive further than 20 meters in depth. The back has a characteristic purple-black and lilac tint, the belly is white, there are no stripes or spots. It feeds on zooplankton, squids, and crustaceans.

Bluefin or common tuna

Sometimes this fish is called red tuna or bluefin due to the differences in appearance and color of the meat. The skin of the tuna has a bluish and silver tint with an almost black back; the flesh of the fish has a rich dark red color.

Bluefin tuna is the largest of all its brothers. Some individuals reach a weight of 684 kilograms and a length of up to 4.5 meters. The bluefin lives in the waters of the Atlantic, Mediterranean and Black Seas. In 1969, quotas were established for fishing this fish in the Atlantic Ocean.

The predator feeds on large species of fish and cephalopods. In search of food and migration they are able to travel vast distances. During feeding, schools of common tuna descend during the day to depths of up to 500 meters, and at night they remain near the surface of the water.

Due to its size, it is of great interest to anglers. Meat is highly valued in the cuisine of eastern countries.

Yellowfin tuna

He is also known as yellowfin, the name was formed due to the appearance of the fish. Tuna fins are colored orange-yellow. Habitat: Warm tropical and subtropical waters. They grow up to two meters in length and weigh up to 60 kilograms. Adults can be found at depths of up to 150 meters. Juveniles form schools and stay close to the surface of the water.

Fish feed on any organisms encountered along their migration routes and in inhabited areas. Yellowfin muscle tissue is dense and bright red in color. When heated and frozen, the color is lost, acquiring pale pink and cream shades.

In European cuisine, yellowfin tuna fillets are used for frying and boiling dishes. Eastern cuisine prefers fresh raw meat.

Skipjack tuna

A medium-sized fish, body length does not exceed a meter, weight no more than 25 kg. Sexual maturity occurs when the carcass reaches a length of 40 cm in the second year of life. The color of the skin is silver-blue with brownish stripes on the sides of the body.

It lives in the warm surface waters of the Pacific Ocean, near coral reefs. Forms large schools of up to ten thousand individuals. Like most marine animals, they make long migrations, reaching swimming speeds of up to 45 km/h. In summer, the fish are based along the Kuril Islands and off the coastline of Japan. The food base of this species consists of squid, small fish, and crustaceans.

Popular in Japanese cuisine, dried katsuobushi flakes are made from skipjack tuna. First, the fish is heat-treated to remove fat, then smoked and dried until it becomes rock-hard. At the end of the katsuobushi formation process, the finished product is infected with a special mold to impart a special aroma.

Longfin tuna

Albacore, also known as white or longfin tuna. Found only in the open ocean - Indian, Pacific, Atlantic. Unlike tropical fish, white tuna grows slowly, maturity occurs by the fifth year of life, the fish reaches a length of about a meter, weight fluctuates around 25-40 kg. A distinctive feature of this species is its long pectoral fins. The fish go out to spawn in the first and second quarters of the year. Constant migration creates a rich diet for albacore.

Tuna fillet is found in Provencal cuisine; it is most often used for baking and grilling with the addition of wine, herbs and olive oil.

Tuna mackerel

The smallest representative of the mackerel family. The size of the fish does not exceed 40 cm; this species is widespread in three oceans - the Pacific, Indian and Atlantic.

The body is colored in the dark blue color characteristic of all tuna species; there are wavy lines of a bluish tint on the sides. It does not have a swim bladder, as it lives mainly at shallow depths. It feeds on plankton, silversides, and anchovies. Mackerel tuna spawn all year round.

Properties and chemical composition

Fish meat is considered a unique product due to the lack of carbohydrates. It is used in diets for weight loss and in sports nutrition for gaining muscle mass due to the large amount of protein contained in a small portion of the dish. Unlike pork or beef, protein is easily digested by the body, absorbed by 95%.

Vitamins of various groups, minerals, microelements, Omega-3, Omega-6 fatty acids have a beneficial effect on the entire body, therefore tuna meat:

• strengthens the walls of the cardiovascular system;
• helps with skin diseases and allergic reactions;
• lowers blood cholesterol levels;
• enzymes contained in meat reduce the risk of cancer;
• fish is recommended for consumption by people with nervous system disorders and depressive syndromes;
• cleanses the liver of toxins, normalizes enzyme production processes;
• has a positive effect on people suffering from high blood pressure;
• prevention of osteoporosis development;
• normalizes metabolic processes, strengthens the immune system;
• has a beneficial effect on brain, visual and reproductive activity.

Despite all the positive properties, tuna fillet should not be consumed by children under three years of age, pregnant or nursing mothers. This is due to the content of heavy metals in fish meat: mercury and lead. Substances accumulate in the predator’s body naturally through pollution of seawater and through the method of storing canned products. To reduce the risk of increasing these indicators in the human body, tuna should be consumed only once a week. When stored improperly, tuna fillets produce histamine, the highest concentration of which is found in dark meat.

Calories and nutritional value

It is worth noting that when consuming finished products in oil, the amount of calories and carbohydrates will increase.

What is the largest and most expensive tuna in the world?

In 2013, bluefin tuna was sold at the wholesale market in Japan on January 5th. At the traditional Tsukiji fish auction, the owner of the Kiyomura sushi restaurant chain paid $1.8 million for a fish weighing 222 kg.

Auction trading begins at 5 am and is an ancient element in the life of the Land of the Rising Sun. A large amount of fish caught in Japanese waters goes under the hammer to different countries around the world. Such extensive fishing and competition at the auction leads to a catastrophic problem - a decrease in the demography of some species of tuna, and to a cultural and social problem, expressed in the impossibility of abandoning established traditions and the tourist orientation of the auction.

When choosing fresh meat, you should pay attention to the color of the muscle tissue. Orange hues or deep neon reds indicate that the fish presented may not be tuna or indicate improper storage of raw fish and the use of food coloring. On frozen carcasses, the layer of glaze should not exceed acceptable thresholds, which protects the buyer from low-quality products that have been re-frozen.

If the meat is sold cooked, then it is worth inspecting the piece for the presence of skin and the thickness of the fillet plates. Tuna skin without dots has a uniform color without any patterns. The bones are large, the muscle tissue is large, solid, separated by plates, does not disintegrate or crumble.

When purchasing canned tuna, it is worth looking at the jar of the product. It must have a laser engraving indicating the production date. On the label, you should carefully study the place where the canned food was made, as well as the composition. When shaking the canned food there should be no gurgling, the product should completely fill the space of the can, otherwise there may be other fish in the canned food instead of tuna.

If it is tuna in oil, then the manufacturer must indicate in the product composition what specific oil the fish is used with and the presence of additional spices. It is best to choose products from maritime countries, as this reduces the risk of purchasing a counterfeit.

How can you cook fish?

Like most other sea creatures, tuna does not require much cooking time. With a long process, there is a chance of losing all the nutrients from the meat, as well as making it dry and depriving it of its natural taste. To avoid overdrying when frying in a frying pan, the meat should be turned over as soon as the crust is browned; on average, each side takes 3-5 minutes, depending on the thickness of the steak.

Before directly eating raw meat, you should first scald a thinly sliced ​​piece in boiling water for a few seconds.

Tuna can be a separate dish or served with fresh vegetables, cereals and fruits as a side dish. Chefs adhere to the rules that the main and secondary dishes must be prepared using the same technologies. Boiled with boiled, fried with fried.

Tuna with onions

What you will need:

• red onion;
• garlic;
• fresh thyme;
• olive oil;
• balsamic vinegar;
• tuna fillet;
• spices to taste.

How to cook:

1. Throw onion, garlic and fresh thyme into large pieces into a food processor, chop the products until they acquire the consistency of porridge;
2. add spices if necessary;
3. Heat the finished mixture in a preheated frying pan with oil until it becomes almost transparent;
4. add a spoonful of vinegar and cook for about 15 minutes;
5. Place tuna steaks coated with olive oil on a hot grill pan and fry until crust appears;
6. Pour the onion mixture over a serving plate, place the fish on top and garnish with fresh thyme.

Marinated raw tuna

Required ingredients:

• fresh fish meat;
• shiso;
• watercress;
• wasabi;
• soy sauce;
• green onions.

How to cook:

1. for ease of cutting meat, fillet should be placed in the freezer for a short time;
2. After cooling, cut the fish into small cubes as thick as a knuckle;
3. Before serving, mix soy sauce, wasabi and green onion stalks in a bowl;
4. soak the meat in this mixture for about 5-10 minutes;
5. Scatter watercress on a serving plate or glass, place marinated pieces of fish on top, garnish with shiso leaves or sesame seeds.

Diet salad

What you will need:

• cherry tomatoes;
• cucumber;
• lettuce;
• onions;
• tuna in its own juice (canned);
• olives (optional);
• olive oil;
• egg;
• spices to taste.

How to cook:

1. Boil the egg until tender;
2. cut tomatoes, cucumber and olives into slices or in any convenient way;
3. Tear lettuce leaves into a bowl with your hands and place the vegetables;
4. add fish, after draining the juice from the jar;
5. mix everything with olive oil, add a finely chopped egg and a few onion rings.

Tuna in the oven

Required ingredients:

• fresh fish;
• egg noodles;
• celery stalk;
• green onions;
• sour cream;
• mustard;
• fresh thyme;
• butter;
• spices to taste;
• zucchini;
• any hard cheese;
• tomato.

Let's look at how to prepare this dish.

1. Fish should be cleaned of entrails and scales. Cut into small portions. Remove bones. Fresh fish can be replaced with canned fish.
2. Boil the egg noodles until cooked. Rinse it in cold water so that it does not stick together.
3. Cut celery and green onions into large rings.
4. In a bowl, mix steaks with noodles and chopped vegetables.
5. Prepare the sauce in a separate container. Mix mustard, sour cream, thyme and spices.
6. Place part of the sauce on a greased baking sheet or dish, zucchini slices on top, then another layer of sauce, tuna with noodles, zucchini and cover the entire dish with the rest of the mixture.
7. Grate the cheese and sprinkle over the sauce.
8. In an oven preheated to 180 degrees, bake the casserole for half an hour or more until done.
9. Garnish the finished dish with fresh tomato and serve hot.

Vegetable soup

Ingredients:

• tripe for broth;
• fish fillet;
• onions;
• carrot;
• celery;
• potato;
• cranberries (optional);
• fresh herbs;
• bay leaf;
• spices to taste.

The cooking process involves a number of steps.

1. Pour water over the fish tripe and place on the stove. After the liquid boils, reduce the heat and add spices with bay leaf. Cook the broth for an hour.
2. At this time, cut the vegetables into cubes or circles.
3. The finished broth should be strained and returned to the heat with vegetables already added to it.
4. Cooked vegetables can be pureed or left as is. To make the puree, remove them from the broth with a slotted spoon and use a blender to grind until smooth.
5. Add fish to the broth and cook the soup for another 5 minutes.
6. Pour chopped herbs into the finished dish and add fresh cranberries.

Quick pasta with tuna

What you will need:

• spaghetti;
• cherry tomatoes;
• canned tuna in its own juice;
• garlic;
• olive oil;
• spices to taste;
• paprika;
• fresh basil.

How to cook:

1. Boil the noodles in salted water until tender, drain in a colander and set aside;
2. cut vegetables into cubes, drain juice from canned food;
3. In a heated frying pan, fry the garlic in olive oil until fragrant;
4. add the tomatoes, sauté for about a minute, then add the pasta and mix thoroughly;
5. Serve the finished dish with fresh basil.

Fried fish with beans and potatoes

Ingredients:

• tuna steak;
• green beans;
• chicken eggs;
• red or regular potatoes;
• cherry tomatoes;
• olive;
• olive oil;
• spices to taste;
• red wine vinegar;
• mustard.

Let's look at the cooking process.

1. Boil the eggs until done. Peel and cut into half rings.
2. Heat water in a saucepan, add potatoes. Cook it for 10 minutes, then add green beans and cook for another couple of minutes.
3. Drain the water and cool the vegetables.
4. Place the steaks in a heated frying pan with olive oil and fry them on both sides until cooked. Sprinkle with spices.
5. In a separate bowl, mix mustard with spices and vinegar. Add cherry tomatoes and olives.
6. Place cooked steak, chopped boiled potatoes, egg, tomato salad and beans on a serving plate. Serve the dish hot.

To learn how to cook tuna steak, watch the following video.

Yesterday, at the Tokyo Tsukiji fish market, the first fish auction of the year was held, at which another record was broken - a buyer paid $736 thousand for a carcass of bluefin tuna weighing 269 kg. The owner of such a valuable tuna was the owner of a Tokyo chain of sushi restaurants. He expressed hope that his purchase would, at least to some extent, help renew the buying boom in Japan, which suffered severe natural disasters last year.

(Total 11 photos)

1. Bluefin tuna caught off the coast of Aomori Prefecture was sold at an auction in Tokyo for a record amount of 56.49 million yen (about $736 thousand). The first auction of this year took place yesterday, January 5, at the world's largest fish market in Tokyo, Tsukiji.

2. The 269-kilogram fish presented at the auction had already been gutted, that is, its weight at the time of capture was greater.

3. The winner of the auction and the owner of the 269-kilogram giant tuna was Kiyoshi Kimura, president of the Kiyomura company, which represents a chain of sushi restaurants.

4. The amount for which bluefin tuna was purchased exceeded that of last year, when a fish weighing 342 kg was purchased for 32.49 million yen (about 400 thousand US dollars).

5. Another record, according to market representative Yutaka Hasegawa, was the price per kilogram of fish - almost 3 thousand dollars.

6. Decades of uncontrolled fishing have led to a global crisis in the tuna market. As a result, some Western countries are calling for a complete ban on the Atlantic tuna trade.

7. Japan consumes three-quarters of the world's bluefin tuna, which is highly prized as an ingredient in sushi. Bluefin tuna is prized for its red meat, which can be eaten raw.

8. 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 of the delicacy.

9. The international quota for bluefin tuna is gradually being reduced, while demand for this fish is growing in other Asian countries.

10. In Japan, it is known as “kuro maguro” (black tuna), and sushi connoisseurs have dubbed it “black diamond” due to its rarity.

The magnificent fish was divided into 10,000 pieces and sold at the usual price, as a sign that people affected by the tsunami need positivity. The Japanese greatly appreciated Mr. Kimura's generosity.

11. A piece of otoro - thick belly - can cost 2,000 yen ($22) in the best Tokyo restaurants.