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TUNA
There are 13 varieties of tuna, 5 are commercially harvested in the U.S. they are albacore, yellowfin, bigeye, bluefin and skipjack. Fresh tuna is graded according to quality. The best is sashimi grade, this is suitable to be eaten raw. Most sashimi grade tuna is sold to the Japanese markets. Sashimi grade tuna is always the most expensive.
PRODUCT FORMS
Fresh tuna in the U.S. is generally cut into loins and sliced into steaks.
PREPARATION
Tuna is soft before cooking but becomes meatier during cooking. Fresh tuna is especially delicious marinated and barbecued. If tuna is overcooked, it tends to dry out. Tuna can also be prepared by broiling, poaching or steaming.
NUTRITIONAL INFORMATION
Calories and fat per 3-1/2 oz. serving vary. Albacore has 102 calories and 3 fat grams; yellowfin has 131 calories and 4.1 fat grams; bigeye has 177 calories and 4.2 fat grams.
VARIETIES
- Albacore Tuna
- Albacore Tuna Loin
- Tuna Head-On
- Tuna 0-29
- Tuna 30-39
- Tuna 40-49
- Tuna 50-59
- Tuna 60+
- Tuna Loin Small
- Tuna Loin Medium
- Tuna Loin Large
- Tuna Loin Large Center Cut
- Tuna Loin Bnless/Skless Small
- Tuna Loin Bnless/Skless Med
- Tuna Loin Bnless/Skless Large
- Smoked Tuna
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