Tuna varieties

Tuna varieties

There are a number of varieties of tuna meat from light to dark. there are varieties include albacore tuna, bonito, skipjack, bigeye tuna red and yellow.

Bluefin tuna: This is usually the variety of options for lovers of fresh tuna. It has a little more fat, so more flavor than other varieties. At maturity, the flesh is dark red, with a very similar appearance to raw meat. This variety is the largest, growing to 1,600 pounds. Most of the red harvest is exported to Japan and sold at a high price for sashimi.

Albacore: Also known as Ahi cheaper than red, this variety is almost as good as bluefin tuna and more common and easy to find on the market .. It is pink with a slightly stronger taste White. As a rule, in cans.

Barrel: Also known as the Arctic nice aku As you can guess from the name, likes to jump this fish and just above the water surface .. This variety is usually in cans. Usually has a stronger flavor and higher fat content. It is also the smallest variety, rarely more than 25 pounds. Bonito is dried and used as katsuobushi in Japanese cuisine, are known.

Albacore: This is the lighter and milder flavor variety meat. Normally, such as canned albacore tuna and at a high light piece of tuna sold price.

Learn more about tuna and recipes:

• Tuna Culinary tips
• The varieties of tuna
• Tuna Selection and Storage
• Are there dolphins in canned tuna? FAQ
• Problems tuna and health
• History of tuna and information
• Tuna Recipes
_{Peggy Trowbridge Filippone, licensed photos Thon © 2007 to About.com, Inc.}

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