Look for bright, firm, orange-pink king salmon caviar. The skin should be clean and shiny and should recover when gently pressed. Salmon fillets are great for grilling, while salmon fillets can be baked or charred quickly. Salmon is tasty with a variety of flavours, from lemon butter to spicy fruit sauce.
Fresh tuna, which is in season from late spring to early fall, is deliciously quickly seared on the grill. Raw tuna steaks closely resemble raw beef, and seared tuna also has very good beef flavour and texture. If most fish are good for you, you may be wondering what distinguishes tuna from other types of seafood. Tuna is a saltwater fish of the mackerel family. Fifteen different species swims in the seas. Because some tuna species are close to extinction due to overfishing, certain high-end varieties have outrageous market prices. In 2013, an extremely rare bluefin was sold in Japan for $ 1.8 million.
For those of us unwilling to spend millions on bluefin, tuna steaks and canned tuna are a smarter choice for their lower price and nutrient profile similar to other healthy fish. Canned tuna is safe for consumption before its expiration date. Before canning, the tuna is cooked for 45 minutes to three hours, then heated after sealing for two to four hours.
Tuna is a very interesting fish and has endothermic abilities that allow it to traverse waters that are dramatically different in temperature. It can raise your body temperature up to 20 C above that of the surrounding water and has a sleek, streamlined body that helps you increase your swimming speed from zero to 40 miles per hour in seconds. Tuna is also highly migratory and can travel thousands of miles in its lifetime.
Overall, there are 15 different varieties of tuna, but yellowfin or ahi tuna, bluefin tuna, albacore and skipjack are the most common. Tuna is one of the most popular fish used in Japanese cuisine and not only for its unique flavour. In this article, we will try to address all of your questions about tuna steak nutrition and the many health benefits of tuna.