One of the most commonly eaten fish around the world, tuna come in many varieties. Tuna is a saltwater fish which is part of the tribe Thunnini, a subgroup of the mackerel family. Amongst tuna varieties, size can vary greatly, with the smallest bullet tuna weighing around 1.8 kg, all the way to Bluefin tuna which can weigh approximately 684 kg.

Tuna are one of a small number of fish which can maintain a body temperature that is higher than that of its surrounding water. They are active and agile predators, helped by their sleek, streamlined body. Tuna is one of the fastest pelagic fish, with yellowfin tuna being able to swim to speeds exceeding 45 mph.

Tuna is one of the most commercially sought after fish and is a popular game fish. As a result of overfishing some species, particularly the southern Bluefin tuna, extinction remains a dangerous threat to the species.

Canned, or tinned, tuna is one of the most common ways the fish is enjoyed, followed by being freshly cooked at restaurants. Canned tuna was first made available on commercial markets in Australia in 1903, and quickly become popular. Tuna is typically canned in edible oils, brine, water, or a variety of sauces. Numerous chefs recommend tuna which is packed in oil, as it helps to retain the flavour of the fish, as well as add additional fat.

Tuna is available in almost every country today in canned form, although it is considered a delicacy in many countries when served fresh. In Japan, tuna is considered to be a delicacy at sushi restaurants, which has led to the price for high-quality tuna rising.

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