There are many types of tuna. Bluefin, bigeye, yellowfin, and albacore are the most common. Albacore is often used for canned tuna. While in the U.S.A. yellowtail is popular at sushi counters, in Japan bigeye is popular for it's flavor, texture, and color.
While fresh tuna has been enjoyed by seacoastal populations throughout history, tuna in other forms of preparation has also been popular. In ancient times, smoked and pickled tuna were widely enjoyed. Today, canned tunafish is extremely popular throughout the world and in the United States, in which canned tuna is the most widely consumed fish of all.
Selecting and Buying
Preparation and Use
The sky's the limit when making tuna salad since so many different ingredients nicely complement tuna's mild flavor. Some of our favorite tuna salad ingredients include olives, chili peppers, leeks, fennel and walnuts. Try using fresh lemon juice, olive oil, and a little mustard for a healthier way to make a tuna sandwich instead of mayonnaise. Stovetop Sear a tuna steak and add it to a salad of mixed greens and vegetables.
Conserving and Storing
after purchasing tuna or other fish refrigerate it as soon as possible. If the fish is going to accompany you during a day full of errands, keep a cooler in the car where you can place your tuna to make sure it stays cold and does not spoil. The temperature of most refrigerators is slightly warmer than ideal for storing fish. To ensure maximum freshness and quality, it is important to use special storage methods to create the optimal temperature for holding the fish. One of the easiest ways to do this is to place fish, which has been well wrapped, in a baking dish filled with ice.