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Encyklopédia rýb |
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Tuna, like the mackerel, belong to the Scombridae family. They can reach an impressive length of three metres and a weight of up to300 kilograms. Tuna have a pointed dorsal fin and no scales. Their elegant body shape enables them to glide smoothly through the water. Compared to their rather imposing body, the mouth of the tuna seems rather small. Even its teeth are very small. The meat is light to dark red, depending on the kind of tuna fish and from which part of the body the meat comes. The tuna is a migratory fish that travels very long distances in search of food. It usually lives in small groups which mainly stay close to the surface. Tuna fish are predators and can chase at speeds of up to 50 kilometres per hour. They feed on shoals of small fish. These popular fish grow very quickly and their age, much like a tree, can be read by the rings in the cross-section of the vertebrae.
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Nutrient content |
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Nutrient content
100 g Tuna (edible parts)
Energy:
939 kilojoules
Basic composition:
Water 61.5 %
Protein 21.5 %
Fat 15.5 %
Fatty acids:
Polyunsaturated 3995 mg
Minerals:
Sodium 43 mg
Potassium 363 mg
Calcium 40 mg
Magnesium 50 mg
Trace elements:
Iodine 50 µg
Phosphorus 200 mg
Iron 1 mg
Selenium 82 µg
Vitamins:
Vitamin A 450 µg
Vitamin B1 160 µg
Vitamin B2 160 µg
Vitamin D 4.5 µg
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Occurrence |
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Occurrence
Tuna are spread all over the world. The main habitats in our region are the North Sea, the western Baltic and the North Atlantic. The majority of tuna on the world market is caught in the Pacific, in Chinese and Japanese waters and off the American coasts.
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Fishing methods |
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Fishing methods
Tuna are caught using purse seine nets and longlines. The major fishing nations include Japan, Taiwan, Mexico, the United States and Spain.
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Economy |
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Economy
In Germany, the much loved tinned tuna is a hit on the market, however, these agile marine creatures are becoming increasingly popular in fresh and frozen form. Corresponding to this extreme popularity is its great economic importance to the fishing industry.
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Taste |
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Taste
On the tongue, tuna feels a little like marzipan. Its taste is reminiscent of tender veal fillet with a mild, salty flavour. The tuna is generally regarded as one of the tastiest fish on the market and also contains very few bones.
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Tips |
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Tips
One can see the quality of the meat by the colour of the tuna fish. A dark red colour with white sinews is an indication of rather low quality. The lighter the meat, the better it tastes and the higher the fat content of the fish. This, however, goes hand in hand with a higher price. If possible, fresh tuna is best eaten on the day of purchase, its delicious taste can then be fully appreciated.
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Season |
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Season
The spawning season of tuna is in the summer, however, due to high catch figures it is on the market throughout the year.
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