What do we know about tuna?
Tuna is a fish from the mackerel fish family. They are perfectly adapted to their way of life and are constantly in movement. Their body is dense and torpedo-shaped. The dorsal fin has the shape of a sickle and is ideal for long and fast swimming at speeds up to 50 miles per hour. In length this fish sometimes reaches 12 feet.
Tunts live in large jambs and overcome large distances in search of food. Tuna is widely distributed in tropical and subtropical areas of all oceans the our planet and everywhere adheres to great depths. Only young fish live on the sea surface. Adult fish lead single way of life. Tuna reproduction occurs in the tropical zone and continues throughout the year.
Tuna feeds very diverse animals. Especially of great importance in food are deep-sea and semi-deep-water fish. One of their unusual signs is that the energy spent on fast movement makes their blood a few degrees warmer than the environment. In the world market, it ranks second among all aquatic products after shrimp.
Useful properties of tuna
Meat of tuna is the largest among all fish protein content 22-26%. The fat content of meat ranges from a fraction of a percent to 19%.
Meat of tuna contains such micro and macro elements as: calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur, iodine, iron, zinc, copper, manganese, fluorine, chromium, nickel, cobalt, molybdenum as well as vitamins.
Meat of tuna contains all the amino acids necessary for the human body. Meat of young bluefin tuna contains unique omega-3 fats, helping a person to halve the risk of cardiovascular diseases. The omega-3 complex improves eye and brain function, reduces arthritic pain, has an anti-inflammatory effect, helps reduce weight and even reduces the risk of certain cancers.
Meat of tuna is useful for the skin and mucous membranes, nervous and digestive systems, regulates sugar in the blood and shows antioxidant properties.
Dangerous properties of tuna
Meat of tuna can cause rather strong poisoning, if the fish does not immediately after harvesting undergo treatment. Meat in this case can quickly deteriorate and become poisonous. Meat of large tuna can be distinguished by high content of mercury.
