Is tuna a sea fish? How much is the price in 2018? What's the effect? What are the practices?

Tuna, also known as tuna, tuna, is a large oceangoing important commodity edible fish, closely related to mackerel, usually belong to the mackerel family. So is it a sea fish? How much is the price per jin in 2018? What is the efficacy? What are the practices? According to the data of Perciformes, tuna is distributed in the Indian Ocean, the central Pacific and the mid-Atlantic, belonging to tropical-subtropical oceanic fish. Tuna has a long journey, and tuna swimming from California has been found off the coast of Japan in the past. So it's a sea fish.

How much is tuna per jin in 2018?

The price of tuna is relatively expensive compared with ordinary fish, and the price varies according to different parts, ranging from 400 to 1200 yuan per kilogram, that is, the price of tuna is about 200 to 1200 yuan per catty.

The body of bluefin tuna can be divided into big belly, middle abdomen, naked body and cheek meat. The fat of the fish in the belly is rich, pink, and the price is the most expensive; the taste of the middle belly is the second, and the color is slightly darker, and the price is cheaper than the meat of the belly; the meat on the back is bright red, and the meat is also delicious and delicate, called naked, with less fat and the cheapest price.

It is said that the most expensive ultra-low temperature bluefin tuna can be sold for about 1600 yuan / kg in the belly, and even 2500 yuan a kilogram for chilled bluefin tuna belly. But as everyone knows, bluefin tuna has two pieces of cheek meat is the most precious, each one or two market price is 2800 yuan, in Japan, Japanese restaurant owners are reluctant to sell, only use it to entertain the most distinguished and important friends. Most of the body of this bluefin tuna is like the sauce red of beef, only these two pieces of cheek meat, showing a light red, during which there is a neat distribution of white fat texture, take a closer smell, there is no fishy smell, but a smell of fresh meat.

What is the efficacy and function of tuna?

Nutritional value of tuna

1. Tuna is rich in protein, fat and vitamin D, and is also high in minerals such as calcium, phosphorus and iron.

2. Tuna contains a large amount of EPA on the back and rich DHA in the anterior and middle abdomen. The proportion of DHA in this fish is the highest among fish, and it is an excellent brain food.

3. Tuna contains a lot of myoglobin and cytochrome, and most of the fatty acids are unsaturated fatty acids.

The efficacy and function of tuna

1. Strengthen muscles and bones

Tuna can tonify deficiency and strengthen yang, remove rheumatism, strengthen muscles and bones, regulate blood sugar, and prevent and treat sexual dysfunction, diabetes, impotence, rheumatism and weakness of muscles and bones.

2. Supplement calcium

Tuna meat is a high-calcium food, often eaten to contribute to the health of teeth and bones.

3. Promote brain development

Tuna is rich in tyrosine, which helps to produce neurotransmitters in the brain that make people focus and think actively. Tuna fish eyes contain 22 carbon hexaenoic acid, which can promote brain development in children and delay memory decline in the elderly.

4. Lower cholesterol

Tuna contains a lot of myoglobin and cytochrome. Most of the fatty acids are unsaturated fatty acids, which can reduce blood pressure and cholesterol. Tuna is an ideal food for the prevention and treatment of cardiovascular diseases.

5. Beauty and weight loss

Tuna meat is low in fat and calories, as well as high-quality protein and other nutrients. Eating tuna food can not only maintain a slim figure, but also balance the nutrients needed by the body. It is an ideal choice for modern women to lose weight easily.

6. protect the liver and strengthen the liver function.

Modern people have an increasing incidence of a series of liver diseases caused by tense pace of life, great work pressure and excessive fatigue. Tuna is rich in DHA, EPA and taurine, which can reduce the fat in the blood and facilitate the regeneration of liver cells. Regular consumption of tuna food can protect the liver, improve the excretion function of the liver, and reduce the incidence of the liver.

7. Prevention of anemia

Iron is an indispensable element in the human body, tuna blood is rich in iron and vitamin B12, easy to be absorbed by the human body. Regular consumption, can supplement iron, prevent anemia, and can be used as an auxiliary treatment of anemia food.

What are the tuna practices?

Braised tuna in brown sauce:

Raw materials: take 1 piece of tuna, 1 piece of celery and 1 spring onion, 1 tablespoon of wine, 1 tablespoon of soy sauce, 2 tablespoons of starch, 2 tablespoons of gravy (2 tablespoons of wine, vinegar, soy sauce, sugar, sesame oil, 2 chili peppers) and a little celery leaves.

How to make it: first cut the tuna into sticks, mix it with wine and soy sauce, and then mix with starch. Remove the celery tendon, cut it into 4 cm long, cut several openings longitudinally with a knife, and mix the roast gravy. Then fry tuna, celery and scallions until they are yellowish brown and pour gravy while they are hot.

In addition, there are tuna sushi, tuna sashimi, miso tuna steak, crispy tuna steak, sweet and sour tuna balls.

Attached: selection and purchase method

1. Look at the form

The fish is spindle-shaped, similar to a torpedo, and the caudal fin is crescent-shaped. Fish scales have been reduced to small round scales.

2. Look at the color

Chilled tuna is dark red or brown, and the color is naturally uneven, with a darker back and lighter abdomen; ultra-low temperature tuna is darker, followed by glossiness; CO tuna (treated with carbon monoxide) is pink, uniform and dull.

3. Taste

Chilled tuna tastes refreshing, non-greasy, flexible and has an aftertaste; CO tuna tastes tasteless and the meat is dry and sticky, and ultra-low temperature tuna is somewhere in between.

In short, in the purchase of tuna or other fish, should be fresh-based, to ensure that the fish fresh to ensure the delicacy of the food.