There are many legends about tuna
The tuna auction at Tsukiji Market in Japan used to be one of them
A top-of-the-line bluefin tuna was auctioned here for $1.76 million
People have to lament the "high value" of tuna
In addition to being expensive, it is also the "soul food" of the Japanese food industry.
There is a saying: "After eating tuna, I understand high-grade Japanese food"
Want to improve the Japanese material force? Get to know it!
Tuna, tuna, tuna silly?
In fact, they are all the same kind of fish.
Tuna is a consonant of the English name tuna of tuna, which is a common name in Chinese circles. The tuna, on the other hand, was called out by the Japanese.
"Tuna" appears as a fish name in the Book of Verses, referring to the current sturgeon, but when the word spread to Japan, it was given to tuna by the transfer of flowers and elderfish.
In the manga "Japanese Unknown Japanese", it is explained that in the past, Japan sent Tang envoys to study in the Tang Dynasty, and recorded "tuna" as a large and valuable fish (sturgeon), although it was written, but in fact, they had not seen the actual "tuna", and even did not know whether the "tuna" was a marine fish or a freshwater fish. Because of this definition, they asked the Tang Dynasty people to inquire about it.
As a result, after returning to Japan, the voter pondered this description for a while, and suddenly realized: a big and valuable fish, isn't this a tuna! So tuna became tuna in Japan. Nowadays, under the influence of Japan's developed marine fishery, this usage has been recognized by the international Chinese fishing community, but the original meaning of tuna has gradually disappeared.
The "sturgeon" in the eyes of the Tang Dynasty (sturgeon)
"Tuna" in the Eyes of the Japanese (Tuna)
Why is tuna delicious?
Because it's been swimming all its life.
This is not because of how industrious it is, but because the tuna keeps its gill cap spread out while swimming, breathes through the sea water flowing through the gills, and once it stops it will hang out due to lack of oxygen. Aerobic exercise can make the muscles more firm, you know.
Unlike most cold-blooded fish, tuna is a proper "hot-blooded teenager", their body temperature is higher than the water temperature, the heme content is extremely high, so the meat is like beef, showing a deep red, low fat and high protein, full of meat flavor.
In general, the deliciousness of marine fish is directly proportional to the saltiness of seawater, tuna in order to balance the saltiness of seawater, the body is rich in amino acids, of which glutamic acid can add freshness to fish, glycine can give fish a fresh and sweet taste. Therefore, tuna grown in high-salinity waters in the deep-sea of the ocean is more delicious.
The meat on the same fish, the taste and price, are also very different.
Experienced buyers will focus on meat on the upper side of the tuna's body, because sometimes a fish may not be turned over from being caught to being sold, which will cause the meat on the underside to be squeezed, affecting the meat quality and the price will be slightly lower.
However, the most important criterion that affects everyone's selection is the part of the tuna meat. The belly of the fish is more fat, fat and tender, is a highly praised delicacy in the fish meat industry, the fish back is lean and meaty, the strength is tight, in today's healthy diet trend, more and more popular with foodies.
Large abdomen (large fat, large belly, large トロ, Otoro): distributed near the pectoral fin, in the mid-body of the fish
This part of the meat is the most abundant of the whole tuna, the fish fat content is very high, pale pink, smooth taste, rich fat, is the natural choice of Japanese food, the most expensive price. The abdomen is generally divided into two kinds of snake abdomen and frost drop, the meat of the frost fall part has a frost flower-like texture, fat and fish meat fusion, no obvious tendon meat, soft and delicate; snake belly mainly refers to the meat at the bottom of the tuna abdomen, there are obvious meat tendons, the taste is harder, need to be eaten after processing, rich in fat.
Midriff (mid-belly, mid-fat, mid-belly, chutoro): The belly of the fish behind the belly
The fat is moderate, not as sweet as the belly, but it can also taste the rich meat aroma, cost-effective, and is widely favored by diners.
Naked (red meat, Akami): The most meaty part of tuna
The color is dark red, the fat content is the lowest, the taste is tender like beef, the price is the most affordable, the methods are the most diverse, and the marinade, burning, etc. can stimulate the unique flavor and taste of the naked body. The part closest to the tuna spine is called the "celestial body", which is the top of the naked body.
"Soul Food" in Japanese Food
Nowadays, Japanese cuisine is becoming more and more popular, and tuna is becoming more and more popular as the "soul food" in Japanese food, and the most common way to eat it is raw food. Fresh raw fish is dipped in the prepared Japanese dipping sauce, which is sweet and fresh in the mouth, soft and delicious.
In addition, tuna can also be made into sushi, and when paired with rice, it can eat the rich flavor of fish. In Japanese food, the way to eat sushi is very exquisite, first of all, the sushi is flipped, the fish part is dipped in soy sauce, and the mustard can be dipped or not; secondly, when eating, the sushi should be put into the mouth, do not bite in half, so that the ingredients can fully contact the tongue and taste the deliciousness of the meat.
Most of the tuna on the Table today are big-eyed tuna and yellowfin tuna, but the most advanced tuna species are bluefin tuna. It is the longest-lived and largest of the tuna, and likes to swim in the deep cold deep sea, so it accumulates more fat on its body. In the Japanese food that advocates fat and plump, bluefin tuna naturally becomes the "supreme delicacy".
"90% of the world's wild bluefin tuna swim happily in the stomachs of Japanese people", once bluefin tuna, the price of a pound often starts at a thousand yuan, eat a bite is the taste of money. But now, wild bluefin tuna has limited resources and very little production, and it is difficult for even local tycoons to eat a bite. Therefore, if you want to taste wild tuna with a purer meat, it is better to try the big-eyed and yellowfin tuna caught in the natural environment, not only the taste is close to the wild bluefin tuna, the price is also more affordable!
After so much science popularization, do you have a deeper understanding of tuna? If you want to taste more delicious and safe tuna, you can come to the Weiku Online Seafood Market, three tuna products, fully satisfy your love of Japanese food!