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Tuna
Tuna is found in the warm waters of the Mediterranean, the Pacific, the Atlantic, and the Indian Ocean. In the Atlantic, it is found as far north as Newfoundland during the summer months. A lively, powerful fish that travels in schools near the surface of the water, the tuna is a very agile and fast swimmer. It is a favorite of sport fishermen because the largest specimens will resist capture for hours on end, sometimes dragging boats several miles out to sea. The tuna has been fished for millennia, with rod and harpoon or with a madraga—an enclosure of compartmentalized nets set up permanently along the shore. In ancient times, smoked and pickled tuna were particularly popular.
Tuna are grouped into several species whose names highlight their distinguishing characteristics. The common characteristics of these fish include two dorsal fins (one of which is spiny), an anal fin, and a row of small fins located between the second dorsal fin and the anal fin. The most common species include:
-
Bluefin tuna: By far the largest member of the tuna family, it usually measures 3–7 feet and weighs from 220–400 pounds, but it can grow to be 13 feet long and weigh almost 2,000 pounds. It has a cone-shaped head, a large mouth, and a thin, crescent-shaped tail. Its dorsal skin is dark blue, and its underside is grayish with silvery spots. Its reddish brown flesh has a strong flavor.
- Albacore: Also called the white tuna, it has long saber-shaped pectoral fins, and its tail is adorned with a thin white stripe. It usually measures 22–40" and weighs 100–130 pounds. Its back and sides are a steel-blue color, and its underside is silvery. Its slightly pinkish skin is much sought after, as are its eggs. The French refer to the yellowfin tuna as the albacore, which leads to a certain amount of confusion.
- Yellowfin tuna: A slender fish that usually measures 2–5 feet. Its dorsal skin is a dark shade of metallic blue, and its sides and belly are silvery white. As its name suggests, the end of its tail, as well as its second dorsal fin and anal fin, is yellow. Its pale, delicious flesh is usually canned. The flesh of the tuna is fatty, firm, and dense. Its color varies from one species to another, as does its flavor, which can be very strong. The flesh located between the two flanks is the finest and most sought-after portion, as well as the most expensive.
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Bonito: This fish has a small, elongated body that is rarely more than 20" long and usually weighs less than 5 pounds. The dark blue oblique stripes that adorn its sides make it very easy to identify. The lower half of its body is a silvery color. It is the most frequently caught species of tuna, and it is usually canned. In Japan it is often consumed in the form of dried flakes, which can be stored indefinitely. Its flesh is a dark red color.
Nutritional Information: Tuna
Nutrient |
Fresh
(per 100 g) |
Light Tuna in Oil
(per 100 g) |
Light Tuna in Water
(per 100 g) |
|||
Protein |
23 g |
29 g |
30 g |
|||
Fat |
1–5 g |
8 g |
0.5 g |
|||
Calories |
105–145 |
198 |
131 |
Fresh tuna can be lean or moderately fatty, depending on the species. Drained light tuna packed in oil is moderately fatty. Drained light tuna packed in water is lean.
How to Buy Tuna
Fresh tuna is sold as steaks, fillets, or pieces. Several varieties of tuna are almost always canned. Tuna is canned solid and in chunks. It can be packed in vegetable oil, broth, or water. Tuna packed in oil is the least dry, but it is also relatively high in fat. About 10 different species of tuna are canned, but labels usually distinguish only between “white tuna” and “light tuna.” Bluefin and yellowfin tuna should thus be marked “light tuna,” while albacore should be labeled “white tuna.” The bonito is usually marketed as “skipjack,” the common name for the striped bonito. Solid tuna is always more expensive, while cheaper products such as crumbled tuna contain more fragments of bone and skin.
When buying tuna, it may be helpful to consider how it is going to be used. If the appearance of the fish is important, buy solid tuna, but the other forms are fine for sauces or tuna salad (with mayonnaise).
How to Prepare Tuna
Freshly caught tuna should be bled as quickly as possible. The tuna also has a row of bones that juts into the middle of each of its sides. These can be removed by sliding the blade of a knife between them and the flesh. The choice, light flesh of the tuna is enclosed in a layer of dark, fatty, strongly flavored flesh. Removing this layer makes the fish taste milder.
How to Cook and Serve Tuna
Fresh tuna can be poached, steamed, braised, grilled,
roasted, and baked in aluminum foil. Tuna cooks very quickly and is usually served rare, so that the center of the tuna still has some of its characteristic purple or reddish color.
Raw tuna is particularly popular in sashimi and sushi. Prepared in a variety of ways, canned tuna is used in salads, sandwiches, sauces, omelets, and quiches and is also cooked au gratin.
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