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Wiki

Tuna (Maguro in Japanese) are ocean-dwelling carnivorous fish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers—they have been clocked at 70 kilometres per hour (43 mph)—and include several warm-blooded species. Unlike most fish, which have white flesh, tuna flesh is pink to dark red, which could explain their odd nick-name, "rose of the sea." The red coloring comes from tuna muscle tissue's greater quantities of myoglobin, an oxygen-binding molecule. Some of the larger species, such as the bluefin tuna, can raise their blood temperature above water temperature through muscular activity. This ability enables them to live in cooler waters and to survive in a wide range of ocean environments.

While many stocks are managed sustainably, it is widely accepted that bluefin have been severely overfished, with some stocks at risk of collapse.

The Eastern Pacific Ocean bigeye is also in need of better management in order to maintain sustainability, leading the world's major canneries involved with the International Seafood Sustainability Foundation (ISSF) to agree to not accept that stock if meaningful conservation measures are not put in place by September 1, 2009 
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review by . July 11, 2009
posted in Gourmand
Tuna Sashimi
When most Americans think about nom nom nom-ing on tuna, the first things that come to mind are probably the standard tuna sandwiches, and tuna salad on crackers.  Ya know, the Chicken of the Sea stuff that got Jessica S. all confused.  Well, not this broad....      I like it RAW!      I probably eat way too much sushi and sashimi for my own good.  Or at least that's what my mom says.  She keeps warning me about the dangers of mercury poisoning, …
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Related Topics
Toro

The fatty underbelly of a tuna fish that is a Japanese delic

Uni

Sea Urchin

sushi

Japanese food: small rice squares usually topped raw fish

Polls with this food
Ebi

Sashimi

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