Tuna fishing dates back to ancient time: the Arabs brought the practice to Europe and the Mediterranean around the year 1000.
In some parts of the world, it’s called Bluefin, thanks to its dark blue color; in other places it’s called Red Tuna. Considered the leopard of the sea for its speed, it can be found in warm, tropical waters.
A popular food and ingredient in sandwiches and salads, tinned tuna offers some of the best parts (like the underbelly). Conserved in oil, it’s considered a gourmet delicacy.
In the world’s best delis, one of the most succulent options is tuna underbelly packed in salt and then dried. Best enjoyed in thin slices, with cherry tomatoes.
Tuna’s are big eaters: they feed on crustaceans and other fish, consuming about 10% of their own body weight daily.
While tuna fishing is allowed all over the world, but there are regulations regarding the time of the year and the quantity.
In January a 269 kg tuna was sold at a Tokyo auction at the price of 2,100 euros per kilo, for a total of 565 thousand euro.
Large-sized red tuna fetch a high price in many parts of the world. Those who manage to catch one can expect to earn up to 70 thousand euro.
Italian bean salad
One of the simplest, freshest tuna salads is one made with Italian cannelloni beans, red onions and extra-virgin olive oil.
It's the country with the highest tuna consumption, as tuna is used a succulent base for sushi and sashimi.
There are around 50 thousand sushi bars in the world that sell fresh, raw sushi. Among these, the kaiten-sushi, where clients can serve themselves from dishes carried along moving countertops are among the most beloved and popular.
In the Languedoc region of France, tuna fishing is a special ritual: from high vantage points, onlookers give signals to fishing boats when they spot a school of tuna, which then begins the launch of harpoons.
Manually massaging a tuna’s ovular sacks helps produce fish eggs. Considered “sea caviar”, this gourmet ingredient is used to garnish pasta dishes.
One of the most popular dishes in Japanese cuisine is nigiri: a thin filet of raw tuna atop a cube of rice.
Their bodies are oval shaped and their robust fins help them swim at great speeds, which can reach up to 80 km/hour. They can reach up to 1 to 1.45 meters in size.
Unlike other fish, tuna flesh can vary in color from pink to red.
There are 50 kinds of tuna in the world. Each year, 4 million tons of tuna are fished – with the most coming from the Pacific Ocean, which is responsible for 68% of global fishing Roellinger Along with 160 of his colleagues, the 3 Michelin-starred chef Olivier.
Roellinger has banned red tuna from his kitchen, so as not to contribute to their extinction.
The Japanese chef Shokunin insists that his students wait 4 years before teaching them to cut tuna fish.
The Italian name for tuna nets, it’s also the name for the Mediterranean areas from which fishermen would set sail. Many of these ex-tonnare are now luxury resorts.
Americans are the greatest consumers of canned tuna, together with Europeans. Only shrimp are more widely consumed in the world.
The fattiest, most prestigious part of tuna is the ventresca, the underbelly. Delicious consumed fresh, it’s also very popular when prepared by artisans and preserved in glass jars.
Tuna can self-regulate their own blood temperature, like human being. In the marine world, only sharks share this characteristic.
In Japan’s markets and theaters, tuna cutting is a spectacular show. Chefs wielding sharp blades slice and de-bone gigantic tuna in an artful display
Yellowfin tuna is the species most common in warm seas. In the Mediterranean, they are concentrated along the Portugal’s coastline. They are much smaller in size than the Blue Fin versions.
Zinc, magnesium, potassium, phosphorus, iron and vitamins are all contained in tuna, which also boasts a low fat content. This makes the fish particularly appealing to health and diet conscious consumers.
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