Nutrition of tuna, and use

The tunas are foods which must be in a Japanese table. It is a popular fish, so that a tuna will be remembered, if it is called sushi. It is a social problem that the amount of consumption of a tuna increases also overseas and the number of individuals of a tuna is becoming fewer by a foreign Japanese food boom.

Japanese people and a tuna

Fresh slices of a tuna This photograph is fresh slices of a tuna. Probably, it is not only me that would like to come to go to a sushi shop if this is seen. Naturally there are many Japanese who like a tuna. It seems to be very delicious.

Tunas are foods with abundant nutrition. Many iron, and vitamin E and taurine are contained in lean at protein, and dark-flesh. Moreover, eicosapentaenoic acid (EPA) and docosa-hexaenoic acid (DHA) are abundantly contained in fatty tuna.

A tuna may be made into the material of sushi, and even if it is delicious even if it eats as sliced raw fish, and dries raw, it boils it, and it burns, and it fries in oil, it is eaten with good appetite.

The nutrition of a tuna

Many methionine of essential amino acids is included in the protein contained in the tuna. Methionine has an effect which prevents a fatty liver. Otherwise selenium is an indispensable trace element, oxidization of fat is prevented or there is work which decomposes lipid peroxide with vitamin E.

Moreover, there is work which EPA and DHA reduce neutral fat and cholesterol among the nutrients of a tuna, and prevents a thrombus. It is said that it is effective also in cerebral infarction, myocardial infarction, or cerebrovascular disorder. DHA is said for there to be work which activates a brain cell, and attracts attention.

Delicacy of a tuna

Since many taste ingredients called inosinic acid are contained in the tuna, it is said that it is delicious. Delicacy is further pulled out by riping a tuna. Moreover, the clever feature of a tuna is lipid. Since the lipid of a tuna has much unsaturated fatty acid, taste is smooth and is a taste liked by anyone.

Since a tuna has little connective tissue and the body is soft, it is easy to eat, and these work synthetically and have been the foundations of delicacy.

The defrosting method of a frozen tuna

When thawing a tuna, the surface is solved early and that the central part solves generally takes time. Moreover, the temperature which is easy to discolor by defrosting is from -3 to -10 ℃. If this temperature zone is passed quickly, a tuna can be thawed deliciously.

If the tuna put into a vinyl bag is soaked in about 40 ℃ hot water, it can thaw well. Time to soak in hot water is about 1 - 5 minutes. It will take out, if the surface becomes soft, and surface moisture is wiped off. After that, it gets wet and wraps in a dishcloth or a paper towl, and it puts into a refrigerator and thaws naturally. The defrosting time in a refrigerator is about 30 - 120 minutes.

If it is this method, even if he forgets having thawed after defrosting, it sometimes deteriorates [ seldom ]. In natural thawing at room temperature, if you forget to thaw, a tuna will deteriorate.

The kind of tuna

There are many kinds of tuna and the main things are as follows. There is a kind of a bluefin tuna, a big-eyed tuna, a yellowfin tuna, an albacore tuna, Southern bluefin tuna, etc.