Information for tuna in our free cooking ingredients collection.
The tuna is a migratory fish found in the temperate marine waters of the Mediterranean Sea, the Atlantic Ocean, and the Indian Ocean. The most common species include the bluefin, the albacore, the bonito, and the yellowfin tuna. The tuna is a powerful fish that is very agile and a fast swimmer. The larger bluefin tuna usually weighs between 200 and 400 pounds and measures between 3 and 7 feet. The smaller bonito tuna rarely is more than 20 inches long and weighs less than 5 pounds.
Tuna is also the most popular canned fish, in large part because of its low cost and versatility. Several varieties are canned and packed in oil, but the fish packed in water provides the same protein without the extra fat and calories. Canned tuna is sold as white tuna (albacore) and light tuna (bluefin and yellowfin). The bonito is labeled skipjack. Tuna comes in three grades, the best being solid or fancy (large pieces), followed by chunk (smaller pieces) and flaked or grated (pieces).
Tuna is sold fresh and frozen as steaks, fillets, or pieces. It is also available canned in oil or in water and either salted or unsalted.
How to cook tuna
All tuna has a distinctively rich-flavored flesh that is firmly textured yet flaky and tender. Tuna flesh tends to be soft before cooking, but it has a firm texture when cooked. Tuna lends itself to several cooking methods, including poaching, braising, grilling, or baking.
Serving suggestions
Fresh tuna is especially good with spicy and aromatic seasonings. Marinate it in teriyaki sauce or in lemon juice with cracked black pepper, then grill it. Mixed with reduced-fat mayonnaise and seasonings, canned, water-packed tuna makes an excellent filling for sandwiches.
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