This type of fish found in subtropical and tropical waters of the Pacific, Indian and Atlantic oceans, has long stirred the minds of scientists. On the one hand, the fish with a head and a tail fin. Alternatively, for nutritional value and quality of the content is not inferior meat animals. Not in vain for tuna in the restaurant certainly served a glass of red wine, as the meat dishes.

Tuna - the sea Gold

Tuna - a valuable food fish mackerel family, has tender meat of the noble taste. Such an unusual taste of old tuna spawned many legends: the fishermen are still convinced that this fish eats only underwater delicacies and catch it can only be an unusual bait. The process of catching tuna - fantastic action: a huge big fish, getting hooked, soars over the water, shimmering in the sun with gold and silver sides pearlescent. The sea is not gold?

Lives tuna in ocean waters of tropics and subtropics, the CIS is found in the Black and Azov seas, rarely - in the Barents. Moves tuna in large shoals and feed on small fish, crustaceans and cephalopods. The largest consumer of tuna - in Japan (up to eighty per cent of global consumption): any supermarket this island country will offer a choice of any of the fresh fish, which is always to be provided with separate ice shelves. The maximum length of the body tuna reaches three and a half meters, the largest weight of fish caught in the fixed world records and more than six hundred kilos.

Tuna - Marine veal

With a light hand of the French tuna because of unusual for a fish taste, became known as the "sea veal" gourmets around the world. This fish is one of the few representatives of the marine realm, which does not lose its nutrients and valuable properties during heat treatment and even canning. The meat tuna contains a minimal amount of fat: this fish is a real "restless", is in constant motion, in search of food every day she has to travel thousands of kilometers underwater surface. Because tuna are highly angiogenic skin and rich hemoglobin. Regular consumption of tuna has beneficial effects on the human body: the meat of this delicate fish contains a large number of important micro-and macro, vitamins and omega-three, which increases the level of good cholesterol Cholesterin .

Tuna prepared a great many different dishes in many cookeries world: it is cooked on the grill, grilled kebabs, added to fillings for cakes and pizza, boiled, stewed, fried, making him salads, sandwiches Sandwiches. Pros and cons , Sandwiches, tarts, pies, bake muffins, stuffed vegetables.

Tuna - food for thought

US scientists, studying the composition and use of meat tuna, came to the conclusion that such valuable fish need a man always, but especially in the days of special stress, and stress. In Berkeley and Harvard doctors recommend daily diet include tuna meals to all students during the session, scientists and public figures who are engaged in tasks of planetary importance. US nutritionists believe that the tuna - food for thought, because it contains large amounts of phosphorus and vitamins.

It is interesting

In the Black Sea population of tuna are close to extinction. This fish can breed only three years, to which she often do not survive because of the barbarian fishing.

In Japan, tuna came from ancient times to the production of sushi Sushi - Japanese delicacy   and sashimi for the aristocracy of the country. The most common method of cutting a whole is called "Sun May Orosi" lies in the fact that the first fish gutted and washed, remove the head and fins, very thinly sliced ​​from the back to the layers: fillet, all the bones and fillets for bones. The Japanese claim that tuna is not waste, all of the fish are used to prepare various dishes.

When we say the word "tuna" is meant bluefin tuna, for which he received the title of bluefin tuna. The Atlantic population of bluefin tuna in 1970 decreased by eighty percent. In Japan, until recently, often held the protest of live fish from the possible ban on the catch of bluefin tuna. In their opinion, the protesters want only to protect the cultural traditions of the island nation, where sushi certainly need fresh tuna.

Jeanne Pyatirikova

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