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Tuna

A large saltwater fish related to the mackerel. Probably the most popular fish used in canning today. Tunas have a distinctive red myoglobin rich flesh that is moderately high in fat and has a firmly textured flaky but tender flesh. There are several variaties the Blue-fin being the most expensive and genearally considered the best others include Albacore, Bigeye, Skipjack, Yellowfin, Bonito. Tuna is usually sold ready cut and filleted and you should allow approximately 175g per person. Tuna becomes dry when overcooked so treat it light steak and ensure it is very very fresh, avoid brown looking, or fillets that are falling apart or with an oily sheen.
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