What types of tuna live in the Mediterranean Sea
Tuna is one of the most interesting inhabitants of the Mediterranean Sea, as well as a prized ingredient of numerous gastronomic preparations.
It is a specimen of which practically everything is used, since every part of it is suitable for high quality recipes.
Above all, the bluefin tuna is considered the most refined variety that is used in the gastronomic sector, thanks to the particular type of its cut (strollo).
In the Mediterranean Sea there are different types of tuna, which are:
• albacore tuna,
also known as “long wing”, it has its natural habitat in the Pacific Ocean but is also found in the seas surrounding our peninsula.
Its name “long wing” derives from the particular length of the saber-shaped pectoral fins, which contribute, together with the white color of its flesh, to characterize this fish.
Its dimensions are rather small (it reaches a maximum length of one meter) and also the weight, which does not exceed 40 kg.
White tuna has a meat with a low percentage of fat and produces very tasty eggs;
• yellow fin tuna,
which is a variety of medium value and which is identified by the yellow color of the tip of the fins.
This specimen, which is destined for the canning industry, has the same dimensions and the same weight as the white one;
• skipjack tuna,
which is a particularly widespread fish in the Mediterranean Sea, and is perhaps the most widely caught in the world.
Used on a large scale for canned consumption, this animal is the least valuable and also the cheapest.
Its flesh is dark pink in color, with a tender consistency and a tendentially bitter taste.
Its privileged habitat is represented by the Sicilian coasts, where, especially on the island of Lampedusa, rather small specimens (maximum 4 kg) are fished;
• bluefin tuna,
which is the most requested and prized variety for its excellent organoleptic characteristics.
These are specimens that can reach a length of over 3 meters and a weight of 600 kg.
It is a widespread fish, as well as in the Mediterranean, also in the Atlantic and Pacific oceans, and is considered the one at greatest risk of extinction.
Its name derives from the intense red color of the meat, particularly tasty and delicate at the same time.
To preserve this species, real farms called “tuna farm” were born in the Mediterranean.
What are the characteristics of bluefin tuna
The bluefin tuna (Thunnus thynnus) in addition to the dark red color of the meat, is distinguished by the characteristic crescent tail, and by the back of a metallic gray color tending to blue, which at times turns towards black.
The fins instead are greyish except the dorsal one which is darker.
This variety is among the most requested on the international fish market and for this reason it has become increasingly rare in recent years.
It could once be considered the King of the Mediterranean because thanks to its size it behaved like a voracious predator at the top of the food chain.
Following a very intense deep-sea fishing, this fish, which can reach 6 quintals in weight, has begun to decrease its presence, also as a consequence of the progressive pollution of marine waters.
In fact, it is very sensitive to variations in pH and salinity of the water, and has an extremely delicate reproductive cycle since it reaches sexual maturity only after the third year of age, when the tuna are nearly one meter long and weigh about 15 kg.
In the juvenile phase they move in shoals preferring the calm and warm waters and facing very long migrations to reach temperate zones where they can reproduce.
Gastronomic uses of bluefin tuna
The market mainly looks for large-sized specimens with fatty meats, considered ideal for raw sushi and sashimi preparations, or for tartare, fillets and carpaccio.
In Japan, more than 2/3 of all world catches of this specimen are consumed annually.
Until the 1950s, bluefin tuna was still readily available, while in the following decades it became increasingly rare, becoming a protected species, whose fishing is authorized only in certain periods.
Its cost, which depends on the color of the meat and the concentration of fatty substances, is still very high.
This species, heavily threatened by intensive fishing, is subjected to strict protection measures to prevent its extinction.
The marketing in thin slices, in slices or in the form of fish preserves, is particularly appreciated by gourmets.
There are many benefits of bluefin tuna, rightly included in the Mediterranean diet as it contains valuable and beneficial nutrients for the body.
Thanks to the high concentration of omega-3, vitamins and minerals, it helps prevent cardiovascular diseases, improve brain function and regulate body weight.
This type of fish contains much more vitamins B and E than meat, dairy products and eggs.
The concentration of unsaturated fatty acids allows to monitor the lipidemia and above all the blood cholesterol concentration.
Its meat also contains few calories (144 for every 100 grams of product), which is why it is recommended in slimming diets.
It is mainly fished when young, as these specimens are considered the most valuable of all.
Red tuna in Taudì oil
The Taudì company, which for years has been dealing with the production of hand-made preserves exclusively with quality raw materials, also offers customers a delicious red tuna preserve with extra virgin olive oil, made with natural ingredients without the addition of thickeners. , preservatives or chemical additives.
The product contains only fine cuts of bluefin tuna caught in the periods permitted by law, whose total fat concentration is 27 grams per 100 grams, that of protein is 25 grams per 100 grams, while carbohydrates are completely absent.
The benefits of this product, which are particularly useful for keeping the cardiovascular system and the central nervous system in good health, can be available all year round using natural fish preserves that allow you to eat this food even in periods when fishing. is not allowed.
The Taudì fish preserves are treated in detail thanks to manual processing and packaging without the addition of foreign substances.
Even the quality of the extra virgin olive oil with which the products are packaged meets the best quality standards, and allows you to enjoy canned fish either simply on croutons or fresh bread, as a delicious dish or as a condiment for first courses.