Is tuna a saltwater fish? 2018 prices, benefits and recipes

Tuna, also known as tunny or tongran, is a large, highly migratory, commercially important food fish, closely related to mackerel, chub mackerel and Spanish mackerel, and usually placed together in the family Scombridae. So is it a saltwater fish? What is the price per jin in 2018? What are its benefits and effects? What recipes are there? According to Perciformes data, tuna is distributed in the Indian Ocean, the central Pacific Ocean and the central Atlantic Ocean, and belongs to tropical-subtropical oceanic fish. Tuna migrates very long distances; tuna that had swum over from California in the United States were once found in the waters near Japan. So it is a saltwater fish.

What is the price of tuna per jin in 2018?

The price of tuna is relatively expensive compared with ordinary fish, and the price varies according to the cut, ranging from 400 to 1200 yuan per kilogram, that is, tuna costs about 200 to 600 yuan per jin.

The body of bluefin tuna can basically be divided into several parts: otoro (large belly), chutoro (medium belly), akami (lean meat) and cheek meat. The meat of the otoro part is rich in fat and pink in color, and is the most expensive; chutoro has a second-grade taste and a slightly darker color, and is cheaper than otoro; the meat on the back is bright red with a similarly fresh and delicate texture, called akami, has less fat, and is the cheapest.

It is said that for the most expensive ultra-low-temperature bluefin tuna, the meat of the otoro part can sell for about 1600 yuan/kg, and the otoro of ice-fresh bluefin tuna can even sell for 2500 yuan per kilogram. But what is little known is that the two pieces of cheek meat of bluefin tuna are the most precious and expensive of all; the market price of each liang is 2800 yuan. In Japan, the owners of Japanese cuisine restaurants are reluctant to sell it, and only use it to entertain the most honored and important friends. On the body of this bluefin tuna, the color of most parts is like the sauce-red color of beef; only these two pieces of cheek meat show a light red color, with white fat streaks neatly distributed in between. Leaning close to smell it, there is not the slightest fishy odor, but rather a scent of fresh meat.

What are the benefits and effects of tuna?

The nutritional value of tuna

1. Tuna is rich in protein, fat and vitamin D, and also has relatively high contents of minerals such as calcium, phosphorus and iron.

2. The back of tuna contains a large amount of EPA, and the front and middle belly contains abundant DHA. The proportion of DHA contained in this fish ranks first among fish, making it an excellent brain-healthy food.

3. Tuna contains large amounts of myoglobin and cytochrome, etc., and most of its fatty acids are unsaturated fatty acids.

The benefits and effects of tuna

1. Strengthening bones and muscles

Tuna can tonify deficiency and strengthen yang, remove dampness, strengthen bones and muscles, and regulate blood sugar, and has preventive and therapeutic effects on conditions such as decreased sexual function, diabetes, consumptive impotence, rheumatic arthralgia, and weak bones and muscles.

2. Supplementing calcium

The meat of tuna is a high-calcium food, and regular consumption helps the health of teeth and bones.

3. Promoting brain development

Tuna is rich in tyrosine, which helps produce neurotransmitters in the brain, helping people concentrate and think actively. The eyes of tuna contain docosahexaenoic acid, a substance that promotes brain development in children and delays memory decline in the elderly.

4. Lowering cholesterol

Tuna contains large amounts of myoglobin and cytochrome, etc., and most of its fatty acids are unsaturated fatty acids. It has the effect of lowering blood pressure and cholesterol, and is an ideal food for preventing and treating cardiovascular diseases.

5. Beauty and weight loss

Tuna meat is low in fat and low in calories, and also contains high-quality protein and other nutrients. Eating tuna food can not only maintain a slim figure, but also balance the nutrients the body needs, making it an ideal choice for modern women to lose weight easily.

6. Protecting the liver and strengthening liver function

In modern people, the incidence of a series of liver diseases caused by the tense pace of life, huge work pressure and excessive fatigue is rising day by day. Tuna is rich in DHA, EPA and taurine, which can reduce fat in the blood and help liver cells regenerate. Regular consumption of tuna food can protect the liver, improve the liver's excretory function, and reduce the incidence of liver disease.

7. Preventing anemia

Iron is an indispensable element in the human body. The blood meat of tuna is rich in iron and vitamin B12, which are easily absorbed by the human body. Regular consumption can supplement iron, prevent anemia, and can serve as a supplementary therapeutic food for anemia.

What recipes are there for tuna?

Braised tuna in soy sauce:

Ingredients: 1 piece of tuna, 1 stalk each of celery and scallion, 1 tablespoon each of wine and soy sauce, 2 tablespoons of starch, braising sauce (2 tablespoons each of wine, vinegar, soy sauce, granulated sugar and sesame oil, 2 red chili peppers), a little celery leaf.

Method: First cut the tuna into stick shapes, mix with wine and soy sauce, then coat with starch. Remove the strings from the celery, cut into 4 cm lengths, score a few slits lengthwise with a knife, and mix the braising sauce. Then fry the tuna, celery and scallion in oil until they turn yellowish brown, and pour the braising sauce over them while hot.

In addition, there are tuna sushi, two styles of tuna sashimi, miso tuna steak, crispy tuna steak, and sweet-and-sour tuna balls.

Appendix: How to choose

1. Look at the shape

The fish body is spindle-shaped, much like a torpedo, and the tail fin is crescent-shaped. The fish scales have degenerated into small cycloid scales.

2. Look at the color

Ice-fresh tuna is dark red or brown, and the color is naturally uneven, darker on the back and lighter on the belly; ultra-low-temperature tuna is darker in color with slightly less gloss; CO tuna (treated with carbon monoxide) has pink flesh, uniform in color and without gloss.

3. Taste the texture

Ice-fresh tuna tastes refreshing and not greasy, with elastic meat and a lingering fragrance in the mouth; CO tuna tastes neither fragrant nor flavorful, with dry and sticky meat; ultra-low-temperature tuna falls between the two.

In short, when choosing tuna or other fish, freshness should be the main consideration; only by ensuring the freshness of the fish can the deliciousness of the food be guaranteed.