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Classification and fishing area
Species: T. albacore
Widespread in all tropical and subtropical seas except the Mediterranean Sea and the Black Sea.
Large fish of bluish black color shimmering towards yellow, silvery belly with long dorsal and anal sickle-shaped fins with bright yellow ends except the shorter pectoral ones. Compared to bluefin tuna, yellowfin tuna has very large caudal fins; its dimensions reach up to 2 meters in length and reach a maximum weight of around 2 quintals.
Yellowfin tuna Thunnus albacares (photo www.ausasiagroup.com)
Yellowfin tuna Thunnus albacares (photo http://lh6.ggpht.com)
Yellowfin tuna Thunnus albacares (photo http://foros.pesca.org.mx)
Purchase and conservation
Fishing seasonality: available all year round.
Species of primary commercial importance worldwide, especially for the canning industry; marketed mostly frozen and canned.
Use in the kitchen
Excellent grilled, stewed, stir-fried, au gratin, to prepare first courses and rolls or fresh: sweet and sour, vinegar or curry.
Yellowfin tuna tartare with pickled ginger, parsley stalks and soy sauce
Cut the yellow fin tuna steak into cubes and transfer everything into a bowl, add a chopped parsley stalks, a teaspoon of ginger in vinegar and a pinch of pink pepper. Season with soy sauce and leave to marinate for half an hour.
With the help of a ring (pasta bowl), place a little seasoned tuna tartare in the center of each plate, finally decorate all around with a little rose pepper and chopped parsley stalks.
Nutritional values 100 grams: 109 kcal
- Protein 24.4 gr
- Fat 0.49 gr
- Carbohydrates 0 gr
- Sugars 0 gr
- Water 74.03
- Ashes 1,64 gr
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