Tuna

A universally popular fish because it cooks quickly and is generally easy to prepare, tuna has been making its way into kitchens across the world for centuries.There are many varieties of tuna, the best-known being albacore, bluefin and yellowfin. A member of the mackerel family, tuna have a distinctively rich flavor and firm, flaky flesh.

Found in tropical, subtropical, and temperate zones of the Pacific, Atlantic, and Indian Oceans. All species of tuna are excellent sources of protein, low in sodium, moderate to high in fat (Omega 3s), vitamins A, B12, and niacin.

Their two fins and streamlined bodies allow them to swim at speeds of up to 48 mph.

Bluefin, which can weigh over 1,000 pounds and while juvenile fish have lighter flesh and are mildly flavored, adulthood bluefin have dark red flesh and a pronounced flavor.

Yellowfin (also called ahi) reach up to 300 pounds. Their flesh is pale pink (or "light") with a flavor slightly stronger than albacore.

The albacore weighs in between 10- to 60-pounds and has the highest Omega 3 (good fat) content of any tuna. Albacore has the lightest flesh (white with a hint of pink) and is the only tuna that can be called "white." Its mild flavor and prized white flesh make it the most expensive canned tuna.

Depending on the variety, fresh tuna is available seasonally-generally starting in late spring and continuing into early fall. Frozen tuna is available year-round and is sold in both steaks and fillets. It may be cooked by almost any method including baking, broiling, grilling and frying.

Tuna fisheries have been commercially important in the US, Europe and Asia for centuries. In the United States, the tuna industry has driven the success of major canning industries on the east and west coasts.

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