Fish Tuna: where it is found, description and size, predator or not, application
Tuna is one of the most famous and popular fish used for food around the world. It belongs to the mackerel family and is of great economic importance in the fishing and processing industries. Tuna is known for its meaty, juicy and protein fillets, which are cooked in a variety of ways, including grilled, boiled, fried, baked or used for sushi.
Description of the fish
Tuna is a large marine predatory fish belonging to the Scombriev family. She has a slender, smooth and elongated body shape that can reach a length of up to 3 meters and weigh more than 600 kg.The coloration of the tuna varies from deep blue to greenish gray on the back, while the sides and belly are white. It differs from other fish in its elongated body shape, which allows it to develop very high speeds and swim far.
The head of a tuna is large, with large eyes and a sharp mouth with numerous teeth. The front side of the head is covered with small scales that help the tuna move in the water. The dorsal fin is located almost in the middle of the body and is very long, and the adipose fin helps the fish to maintain balance in the water. It also differs from other fish in its excellent musculature, which makes it a popular target for sport fishing.
It is found in all tropical and temperate latitudes. This is a predatory fish that migrates over long distances in search of food and suitable conditions for spawning. Some of the most popular destinations for tuna fishing include the Indian Ocean, the Pacific Ocean, and the Atlantic. Tuna can live both close to the coast and in the open ocean at depths of up to 500 meters.
Historical background
Two thousand years ago, the Phoenicians were fishing for tuna that lives in the Mediterranean Sea. The ancient Greeks, observing them, gave this fish the name thynō, which translates as "thrown" . Aristotle wrote about this type of fish in his History of Animals, and Pliny suggested that eating tuna dishes is good for those suffering from ulcers.
Opinions about tuna varied widely. In the era of feudal Japan, it was said that even cats despised him. Probably one factor in the rejection was the danger of food poisoning. Warm-blooded fish spoiled quickly, so before the invention of refrigeration, they were usually thrown away.
And now the Japanese consider bluefin tuna the most valuable fish in the world and treat it with the same reverence as the French treat truffle dishes.In the middle of the last century, the annual catch of tuna was at the level of one million tons, but since the invention of purse seines, this figure has grown to 4 million tons. Unfortunately, this has led some species of tuna to become close to extinction.
Useful properties
Tuna includes several types. The most famous are:
- Black.
- Red.
- Blue.
- Yellowtail.
They all differ slightly in appearance and habitat, but their useful properties are similar.
100 grams of tuna contains the following nutrients:
- protein - 29g;
- fat – 6 g;
- carbs – 0g;
- cholesterol - 48 mg;
- sodium - 44mg;
- zinc – 0.7mg;
- vitamin A - 68mg;
- vitamin C - 0mg;
- vitamin B6 - 0.5mg;
- vitamin B12 - 10.7mcg;
- vitamin d - 5mg;
- vitamin E - 0.4 mg;
- calcium - 13 mg;
- manganese - 0.1 mg;
- niacin 10mg;
- selenium - 36mcg;
- phosphorus - 250 mg;
- potassium - 310mg;
- magnesium - 60mg;
- iron - 1.3 mg.
100 grams of fish contains about 184 calories. It is also rich in omega-3 fatty acids, which are considered very beneficial for cardiovascular and brain he alth. Omega-3 fatty acids help lower blood cholesterol levels, improve blood flow, and reduce the risk of developing cardiovascular disease. In addition, they affect the functioning of the brain, increasing the level of concentration and memory.
This is a unique fish that has the ability to maintain heat in the main parts of its body. Its gills are 30 times larger than other aquatic creatures.
The best kind to consume is the young one with light-colored flesh, because it has not had time to accumulate mercury in its body, and its meat is still soft and tender.
Tuna has many he alth benefits.
- Eating this fish will help improve vision due to its omega-3 acids, which are known to prevent macular degeneration, a common cause of vision loss in older people.
- Tuna is also good for heart he alth as it helps reduce the risk of blood clots and raises "good" cholesterol while reducing inflammation.
- In addition, this fish is known to reduce the risk of developing various types of cancer, such as cancer of the colon, mouth, stomach, esophagus and ovaries or breast.
- It also helps regulate metabolism and insulin response, controlling body weight and preventing obesity or diabetes.
- It also aids brain he alth by supporting nerve impulses and reducing the risk of inflammation while protecting against Alzheimer's.
- Selenium contained in tuna helps to detoxify the liver, neutralizing harmful substances accumulated in it.
- Its regular use leads to a good mood, as it significantly reduces stress levels and increases the production of serotonin.
Harm to humans
Members of the Mackerel family can accumulate mercury in the body, so they are not recommended to be consumed in large quantities by vulnerable groups of the population, such as pregnant women suffering from toxicosis, nursing mothers and adolescents. In addition, Pacific tuna should be avoided by people with kidney complications and allergies.Children aged 12 and over can eat up to 100 grams of fish per week.
Unfortunately, mercury poisoning doesn't show any symptoms at first, but later leads to coordination problems, speech delay, hearing loss and muscle weakness in addition to neurological problems. Both embryos in the womb and babies are particularly susceptible to the damaging effects of this heavy metal.
Tuna contains purines, and too much of these substances in the body leads to gout and urolithiasis. Eating fish also sometimes causes food allergies, which are accompanied by symptoms such as dizziness, nausea, nasal congestion, watery eyes, skin rash, swollen throat, and difficulty breathing.
Application
In addition to the traditional use of this fish in cooking, it is also used by dietitians to make a diet for people who want to normalize their weight. Bluefin tuna is a very tasty and nutritious fish.
Medicine
Tuna itself is not a medicine, but it is recommended to be used to treat vitamin and mineral deficiencies, including raw, cut into thin slices. Nutritionists advise including tuna in the diet of those who are struggling with obesity, as this fish can drown out the feeling of hunger. It is highly recommended for people who are looking to lose weight or gain muscle as it is low in fat but high in protein, which is essential for our muscles.
Cooking
Tuna is a universal product. It can be used to prepare various dishes such as sushi, salads, appetizers and soups. The best part is located in the abdomen. People often enjoy tuna carpaccio - thin slices of raw meat - as an appetizer, or cook it as steaks or fillets, bake and even marinate.
Delicious tuna recipe with spaghetti and zucchini
Ingredients:
- 2 tuna fillets (about 150 grams each).
- 250 grams of spaghetti.
- 2 medium zucchini.
- 2 garlic cloves.
- 1/4 cup olive oil.
- S alt and pepper to taste.
- Lemon juice (optional).
- Fresh parsley (for decoration).
Recipe:
- Cut the tuna into medium-sized pieces and sprinkle with s alt and pepper to taste.
- Heat 1/8 cup olive oil in a skillet over medium heat.
- Sear the tuna chunks in a skillet for 2-3 minutes on each side until golden brown. Transfer to a platter and set aside.
- Cut the zucchini into thin round slices and mince the garlic.
- Add another 1/8 cup olive oil to the pan and sauté the zucchini and garlic for 4-5 minutes until soft.
- Cook the spaghetti according to package instructions until tender.
- Mix cooked spaghetti with fried zucchini and garlic, add the remaining oil and mix.
- Put spaghetti with zucchini on a plate and top with fried tuna pieces.
- Sprinkle the dish with fresh parsley and, if you like, fresh lemon juice.
Serve warm and enjoy!
Storage advice
Tuna is available throughout the year, but the best catches usually occur between late spring and early fall. The fillets should be firm and firm with a reddish or dark red color and have a unique flavor. The thicker the piece of tuna, the juicier it will be when cooked.
Canned fish is also a good product. The most recommended varieties are skipjack tuna and albacore.
If you're not going to cook fresh fish right away, place the fillets on a plate, cover with plastic wrap and store in the refrigerator. For canned fish, the rules are different: transfer the contents to a glass jar with a lid and store in the refrigerator for no more than 24 hours.
