Tuna – Perennial Schooling Fish

The term tuna is used collectively in the fisheries industry for various species, particularly species of the genus Thunnus and the species Katsuwonus pelamis. Tuna are fast, persistent schooling fish that can travel several thousand kilometers a year. Because they don’t have a swim bladder, they have to keep moving to keep from sinking.

Origin

Tuna are migratory fish and can basically be found in all oceans in the tropical and temperate latitudes. Yellowfin tuna (Thunnus albacares), albacore (Thunnus alalunga), bluefin tuna (Thunnus thynnus) and bigeye tuna (Thunnus obesus) as well as skipjack (Katsuwonus pelamis), which is mostly found in cans, are of particular economic importance. Some species, including yellowfin tuna and bigeye tuna, are listed as threatened on the International Union for Conservation of Nature (ICES) Red List. In fact, bluefin tuna is critically endangered – a condition that is exacerbated by aquaculture, as juvenile tuna are first wild-caught and then farmed for fattening.

Season/purchase

Tuna is available year-round, mostly canned, but also available as frozen and pre-portioned steaks. Fresh produce is available at the fresh food counters.

Taste

The dark red firm flesh is very tender, aromatic and tastes little or not at all like fish.

Use

Tuna is one of the most popular canned fish. Preserved in oil, it is suitable as a salad accompaniment, but also as a topping for pizzas or for a quick pasta dish, for which our recipe for spaghetti with tuna provides the perfect instructions. As a fresh product, it is mainly found as sushi or steaks for roasting and grilling. Another great recipe is our grilled tuna with a spicy orange and coriander marinade.

Storage/shelf life

Wrapped in foil, fresh tuna fillet can be stored in the fridge for a day at most. It should be consumed on the day of purchase if possible. Canned goods can be eaten chilled up to three days after opening without any problems.

Nutritional value/active ingredients

Tuna meat provides vitamins D, B12 and niacin as well as the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA contribute to normal heart function. 100 g tuna contain 0.4 g fat, around 23 g protein, and 100 kcal or 417 kJ. The B vitamins B12 and niacin contribute to the normal functioning of the energy metabolism. Vitamin D is also important for a normal calcium level in the blood.

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