Tuna Fish

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Although tuna is more often used canned, it can not be compared with the incredible hard, saturated and fleshy texture and taste of fresh tuna. Both canned and fresh fish can be found in stores year-round, but December is the month when you can buy really fresh Hawaiian tuna.

Tuna are large, strong fish, and some are almost as big as a dolphin. The name "tuna" combines several species of ocean fish from the family Mackerel fish. More species are of the genus Tunci. They swim at high speed and migrate very often, which is why their catching in the past has made it much more difficult for fishermen. The 1940s saw a major boom in tuna fishing. During this time, tuna were called "ocean antelopes."

Nowadays, tuna, also known as tuna, is consumed all over the world, and its catch is so large that its population is endangered. An interesting fact about these fish is that they live around dolphins. This is because dolphins repel sharks and allow tuna to reproduce at lower population losses.

Composition of tuna

Tuna is very rich in vitamins B3 and B6, as well as extremely rare B12. In addition, it contains a large amount of iron, phosphorus and magnesium. It contains a lot of protein and almost no fat. It is a great source of omega-3 fatty acids, it also contains small amounts of vitamin E.

100 g tuna contain approximately 144 kcal, 68% water, 23 g protein, 4.9 g fat, 0 g carbohydrates.

Species of tuna

Several are the most common tuna:

Blue-scaled tuna - the largest representative among the tuna. Its dimensions vary from one to two and a half meters and weighs 180 kg. Catches weighing less than 700 kg have also been reported. The flesh of the blue-scaled tuna is very reddish in color, which testifies to the superior qualities of the protein contained in it. The meat of this species of tuna is much fatter than the others. It contains about 5% animal fat.

Yellowfin tuna - has yellowish scales, which makes it easy to distinguish from other tuna. It weighs up to 130 kg, but larger specimens are also found. Its meat is easier to process and its population is higher, which suggests that its consumption will soon replace the current world leader - bluefin tuna.

Naked tuna - also known as naked tuna, is a real dwarf compared to others of its kind. She weighs between 2 and 4 kg and her meat is very rich in myoglobin.

White tuna - reaches 60 kg, which is why it is considered the golden mean in the size of tuna. Its protein has a lower value than species that have red meat. There is no myoglobin, so naked tuna is more useful than it.

Selection and storage of tuna

- Although preferred canned tuna is also sold fresh - in steaks, fillets and pieces. If you buy it whole, it should be sold buried in ice, and if it is in pieces or fillets, it should be placed on it.

- Do not buy tunahaving dried or brown spots.

- If you buy fresh tuna, keep in mind that it can stay in the refrigerator for a maximum of four days, and it is preferable to cook it the same day or the next day at the latest.

- If you take frozen or fresh fish that you want to freeze, remember that it is best to eat within two to three weeks after putting it in the freezer.

Culinary use of tuna

Canned tuna is a great addition to a number of green salads. Stewed goes great with vegetables, but you can also fry it quickly and eat it on its own.

Frozen tuna thaw for about 15 minutes, after which it can be grilled. If you want to cook it in the oven, defrost it for about 10 minutes. It can be prepared with pasta and pastes, in tagliatelle or in bites, it is even used to make pancakes.

Benefits of tuna

- Helps our cardiovascular health. Tuna has been shown to protect us from cardiovascular disease due to the presence of omega-3 fats and vitamin B, including vitamin B12 and niacin.

- Increases heart rate variability (HRV) - a measure of cardiac muscle function. One of the ways we eat fish rich in omega-3 fats, such as tuna, has a beneficial effect on our health by increasing HRV. This reduces the risk of arrhythmia and / or death in patients with heart problems.

- Protects us from fatal cardiac arrhythmia. A healthy diet, which includes eating at least 300 grams per week of omega-3 rich fish (tuna is a very good source of omega-3), improves the electrical properties of heart cells, protecting us from fatal cardiac arrhythmia.

- Just two servings a week of fish rich in omega-3 fats will reduce triglyceride levels in your body. High levels of triglycerides are associated with high levels of total cholesterol, low levels of good and high levels of bad cholesterol, resulting in an increased risk of cardiovascular disease.

- Enjoying salmon or tuna twice a week will help you increase your omega-3 fat levels as effectively as after taking fish oil as a dietary supplement.

- Protects us from ischemic stroke. Studies have shown that eating fish at least 1 to 3 times a month can protect us from ischemic stroke (stroke caused by a lack of blood flow to the brain, for example as a result of clotting).

- Daily intake of fish provides us with greater protection against heart attack. While eating fish several times a month provides protection against ischemic stroke, eating it almost every day, or at least several times a week, guarantees us protection against heart attack. This is due to its rich content of omega-3 fats.

- Fish, fruits and vegetables protect against deep vein thrombosis of the limbs. To prevent this type of thrombosis, a dangerous condition in which clots form in the deep veins of the legs, thighs or pelvis, increase your intake of fruits and vegetables and eat fish at least once a week.

- They help us protect ourselves and control high blood pressure. People who eat more foods rich in omega-3 polyunsaturated fats (such as mussels) have lower blood pressure.

- Protects us from colon cancer and kidney cancer

- There are special cardiovascular benefits for postmenopausal women who suffer from diabetes.

- Thanks to the anti-inflammatory effects of omega-3 fats, it protects us from sunburn and skin cancer.

- Protects us from Alzheimer's and other age-related diseases. A number of studies have shown that the consumption of fish rich in omega-3 fatty acids, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), helps against Alzheimer's disease, which is becoming increasingly common in the population. So if you want to keep your sanity, eat cold-water fish, rich in omega-3 fatty acids, at least 3 times a week.

- Whole grains and fish act as a strong protector against childhood asthma. Studies show that whole grains and fish can reduce the risk of childhood asthma by up to 50%.

Harm from tuna

Tuna is also one of the few foods containing purines - natural substances found in plants, animals and the human body. For this reason, people with purine problems should also avoid consuming larger amounts of tuna.

Tuna also contains mercury, which is a strong neurotoxin. It can lead to mental retardation, various brain and nerve damage in both adults and children. Therefore, tuna should not be consumed more than once a week. Pregnant women and young children should refrain from consuming it.