Tuna
By: Yukari Sakamoto

About

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.

Information
Other names: Maguro
Translations: Tunzivju, Tunas, Ton, Cá ngừ, Tuńczyk, Tonijn, टूना, Atum, Тунец, Τόνος, تونة, 참치, Tuňák, Ikan tongkol, 金枪鱼, Tonyina, Tuniak, Tonno, טונה, Tonfisk, Туна, マグロ, Thon, Thunfisch, Tun, Tunfisk, Atún, Тунець, Tonnikala, Риба тон


Physical Description
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.
Colors: White, red, purple


Tasting Notes
Flavors: umami 
Mouthfeel: Oily, Firm flesh
Food complements: Rice, Grains, Pasta, Sushi, Salads, Vegetables
Wine complements: Sake, white wine


Nutritional Benefits
Selecting and Buying
Choosing: Just as with any seafood, it is best to purchase fresh tuna from a store that has a good reputation for having a frequent supply of fresh fish. Get to know a fishmonger (the person who sells the fish) at the store, so you can have a trusted resource from whom you can purchase your fish with confidence.Smell is a good indicator of freshness. Since a slightly "off" smell cannot be detected through plastic, if you have the option, purchase displayed fish as opposed to pieces that are prepackaged. This might sound insane but it shouldnt smell fishy at all same thing for a sushi place if it smells fishy find another place.
Buying: Tuna is sold in many different forms. It is available fresh as steaks, fillets or pieces. Tuna is probably best known in its canned form. Canned tuna is available either solid or in chunks, and is packaged in oil, broth or water. Although the tuna packed in oil is usually the moistest, it also has the highest fat content, and the oils in which it is packed are high in omega-6 fats.


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.


Social/Political
History: People have been enjoying tuna as a food ever since this beautiful fish appeared in the Earth's waters--basically, since time immemorial. 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.