Useful properties of tuna and unusual taste of its meat did this fish is incredibly popular around the globe.
Tuna - fish of the mackerel family. This fish is quite large and some specimens reach a length of three meters and weigh up to 500 kg. The largest tuna, known history, weighed 1355 kg. The fish has a slightly elongated, spindle-shaped body, on the caudal peduncle parallel keels are leathery. On the back there is a crescent-shaped fin.
Tuna is found mainly in the warm waters of tropical and subtropical seas, it can often be found in the Pacific, Indian and Atlantic Oceans. In Ukraine, the tuna is found in the Black Sea. Fish prefers to stay in small flocks and swim at great depths. Weeds are floating from place to place in search of cephalopods, pelagic crustaceans and small fish. Tuna - fish quickly and in a short time can travel quite a distance. It can reach a speed of 77 kilometers per hour thanks to strong circulatory system and perfect body structure, suitable for constant movement. The energy consumed tuna motion, making it the blood of a few degrees above the temperature of the surrounding water.
Types of Tuna
The most common six types of tuna:
- Albacore, which is also sometimes called albacore tuna. Usual this kind of almost all the waters of the ocean. The only exceptions are the polar regions. The length of albacore can reach 1, 5 meters and, thanks to a very high-quality meat, it is a valuable object of commercial fishing. Especially meat albacore common in America.
- Bigeye tuna, which can reach a length of 2 to 5 meters, and weighs 400 kg. A distinctive feature of this species is a fin that has up to 14 dorsal spines. During migration, bigeye tuna falls into the cold deep water that other types of unusual. There he fed abundantly, and his heart is functioning more actively. But reside in cold water tuna can and occasionally it is necessary to swim out to the surface to warm.
- Blacktip tuna, is the smallest member of the family, not longer than one meter, and weighs usually not more than 20 kg. Lives fish just off the coast of Brazil, to the west of the Atlantic Ocean. Unlike other species, blacktip tuna feeds on squid and crabs, shrimps and small larvae. Sometimes, of course, feeds and small fish, but in much smaller quantities. This species has a short lifespan, 5-year-old fish is already considered old.
- Blue tuna - one of the fastest and largest fish of the family. It feeds on fish mainly mackerel, herring and squid, which are other types of tuna usually can not catch.
- Atlantic bluefin tuna, living in the Atlantic. Previously, bluefish, and lived in the Black Sea, but in recent years the Black Sea population disappeared. Visually, it looks like a blue tihookeanicheskogo, so they can be easily confused. Among other types of bluefin tuna is the most valuable. There are cases when the carcass bought more than 100 thousand dollars. Basically, the money for the fish given to the Japanese, who use it for the preparation of national dishes.
- Southern bluefin tuna, which can be found in the waters of the Southern Hemisphere. This species is currently threatened with extinction, since the 50s, he is the foundation of fishing, bringing its population has decreased by 90%. So now the catch of this species is only possible within a well-defined quota.
In general, tuna has great commercial value, and numerous properties of tuna allowed him to take second place among the world's most popular seafood (shrimp belongs to the first). The largest consumer of tuna is Japan, which consumes about 43 million tons.
The taste of the tuna meat is very tender and delicious. Furthermore, because of the relatively high caloric tuna, and it contained a large amount of protein and hemoglobin, it is considered nutritional product. In France, for example, because of the use of tuna and uncharacteristic taste for fish, it is compared with the pair veal.
Tuna is widely used for cooking various dishes: salads, soups, hot vegetable dishes. His fried, baked, pickled, steamed, smoked, stewed. It tuna Japanese prefer to cook their famous sushi, as it is believed that this fish is not subject to infestation.
Worldwide huge popularity of canned tuna. Its canned in its own juice or in any vegetable oil. These cans are self-starters, which, perhaps, you can add a drop of lemon juice and garnish with herbs, vegetables and olives. In addition, these can be added to the canned variety of salads or used for pizza or cakes.
The composition and caloric content of tuna
100g of tuna 68 contained 09 grams of water, 23, 33 g protein, 4, 9 grams of fat, 1, 18 g of ashes; vitamins A, B1, B2, B3, B6, B9, B12, B4, E, D; macronutrients: phosphorus, sodium, magnesium, calcium and potassium; trace elements: selenium, zinc, copper, manganese, and iron.
Caloric tuna 100 g of product is about 145 kcal.
Useful properties tuna
Dutch researchers conducted a series of experiments, which resulted in proven, that daily consumption of 30 g of tuna in half reduces the risk of cardiovascular disease. The main, but not the only, the use of tuna is high in fat Omega-3 complex.
By the beneficial properties of the tuna also provides a high content of trace elements necessary for the body, vitamins and essential acids. Regular consumption of tuna fish reduces the risk of allergic reactions, promotes the production of antibodies to fight inflammatory diseases, it is useful for the prevention of cancer, relieves depression, relieves the pain of arthritis and arthritis.
Benefits tuna is stimulating metabolism and normalization of blood sugar levels. In addition, it stimulates the removal of cholesterol, so doctors, despite the high caloric content of tuna, it is recommended to use for people suffering from obesity and hypertension. Especially useful for improving tuna and recovery properties of the skin and mucous membranes of man, particularly for eczema.
Despite the huge benefits, tuna is contraindicated if you are hypersensitive and kidney failure. It is also not recommended to use it to pregnant and lactating women and young children, as the meat of tuna tends to accumulate mercury. The mercury content in the meat can not cause any harm to an adult, but could adversely affect the development of nerve function in young children.