Tuna

Tuna

(Thunnus thynnus)

For years, tuna was only known from a can. Due to modern preservation techniques and better transport options, fresh tuna is increasingly being offered today. Tuna are mainly caught in the Pacific Ocean with nets, lines or fishing rods. Catching with nets is often in the news negatively, because dolphins are often caught.

Flanks and belly are silvery white with colorless spots. Maximum length 3 m.

Taste

It is a highly prized fish with firm flesh. If the cooking time is too long, the tuna will become too dry.

Method of preparation

Grilled or baked.

Nutritional values

230 kcal / 959 kJ, 15 g fat, 21 g protein, 0.5 mg iron, 0.2 mg calcium, vitamins A, B1, B2, B6, B12, D and E.

Alternative

Avoid / Catch

In all tropical and temperate seas in the Atlantic Ocean.

Fish fact

No info.

More information

Tuna is sliced or filleted. Both the structure and the deep pink color make the fish resemble beef and veal, which is why it is referred to as tuna steak or steak.