A tuna is a marine fish that spends most of its life in the middle depths of the ocean. Tuna is probably the most commercially harvested fish, with tons harvested by commercial fishing companies from the United States, Japan, France, Taiwan and Spain. Tuna meat can be found in a wide array of foods as well as in canned form. The excessive fishing of tuna is now raising concerns about how long the tuna family can last this commercialization.
There are nine different tuna species in the world but the most commercially fished are the Bluefin, Yellow fin, Albacore and Skipjack. The Bluefin tuna is especially prized as a food in Japan with the highest quality fish being turned into sushi and sashimi. The Albacore and Skipjack species are often canned in oil or water and sold throughout the world. The Yellowfin, on the other hand, is usually labeled as “Ahi” and sold in Hawaii and the western part of the United States.
The tuna has a darker meat compared to other species and this makes it a good fish for grilling and other cooking methods that are more robust. The meat of the tuna is very high in protein as well as Omega 3. Unfortunately, the tuna also has a tendency to store mercury, that’s why people should also limit how much tuna they eat. Biologists actually recommend that people eat only a serving or less of tuna in a month.
Because of fears of depleting the worldwide stocks of tuna, some countries have tried tuna farming with successful results.