What are tuna?

Tuna or tuna are the loins of the largest meat cuts that cut off the processors from all tuna. There are four loins on each fish: two dorsal loins and two bebříková crates. Several tuna species are popular, such as Albacore, yellow fins and tuna Ahi a large eye tuna. Depending on the species, the processors can mark tuna as solid white or solid light. Some food experts recommend that the chef be special care in handling raw or frozen tuna, including the use of thawed fish within two to three days. Everyone starts behind the head and continues to the tail and runs on each side of the spine. The abdominal loins are located between the pelvic and anal fins at the bottom of the fish. Like the dorsal loins is on each side of the fish. In general, processors use pieces of meat for canned tuna if they are not marked differently, and to produce pet feed and other waste use pieces, leather and other waste, especially cat foods.

Companies can be tuna loins or issell fresh or frozen. Many processors prefer prematurely to prevent tuna in its entirety, as it is easier to skin and debut with a boiled tuna. They place boiled tuna in cans and process it to seal the can. The regulations stipulate that the label must reflect the type of tuna, either solid or piece, either white or light. Albacore tuna is a tuna made of white meat and other species, especially yellow fin and skipping, are light meat.

Experts propose to use fresh tuna or thawed fresh tuna within two days, especially if the chef uses tuna for raw fish bowl such as Sashimi or Sushi. Some people refer to their fish as sushi degree, but there are no standards for this marking. The buyer should ask the seller how fresh tuna boxes were solved. Some processors freeze tuna loins for seven days at -7 ° F (-21.7 ° C) or freeze them for 15 hours -31 ° F (-35 ° C) for killing parasites; Others do not believe that it is necessaryAnd they say it affects taste and texture.

Another tip that food experts give is that rinse of salt water with fresh water can cause fish to be rubber and brown. Some chefs rinse fish of salt water in salted water, but most experts say it is not important to rinse tuna. When buying fresh fish, meat should be solid and shiny. Fish with matte meat that is falling apart is old and buyers should not buy it. Experts advise that fast frozen fish are better than bad fresh fish and usually tuna glitters in eight 10 hours in the fridge.

Cooks can prepare tuna loins in different ways. Tuna is strong swimmers and solid muscle texture of meat fits with a pan or grilling. Other cooking methods include steaming, baking and brilliant. People often serve raw, such as oriental sashimi style or grilled rare. Overcooking tuna loins often cause them to be dry, and many people believe that this adversely affects the taste.