On food and cooking the science and lore of the kitchen ( PDFDrive ) 394
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sugarriboseandthesulfur-containingamino
acidcysteine,probablyfromthemyoglobin
pigment,whichproducesanaromacompound
that’salsotypicalofcookedbeef.
Tunahasbeenthesubjectof
connoisseurshipatleastsinceclassicaltimes.
PlinytellsusthattheRomansprizedthefatty
belly(themodernItalianventresca)andneck
themost,asdotheJapanesetoday.Tuna
belly,ortoro,canhavetentimesthefat
contentofthebackmuscleonthesamefish,
andcommandsalargepremiumforits
velvetytexture.Becausethebluefinand
bigeyetunaslivelongest,growlargest,and
preferdeep,coldwaters,theyaccumulate
morefatforfuelandinsulationthanother
species,andtheirmeatcanfetchhundredsof
dollarsperpound.
TheTunaFamily
These major oceangoing tuna species are
foundworldwide.
Common
Scientific
Abundance
Name
Name
Thunnusthynnus(northern);T. very
Bluefin
maccoyii(southern)
rare
Bigeye,ahi T.obesus rare
Yellowfin,ahi T.albacares abundant
Albacore T.alalunga abundant
Skipjack Katsuwonuspelamis abundant
CommonName Size FatContent,%
Bluefin to1500lb/675kg 15
Bigeye,ahi 20–200lb/9–90kg 8
Yellowfin,ahi 3–200lb/1–90kg 2
Albacore 20–45lb/9–20kg 7
Skipjack 4–40lb/2–20kg 2.5
Thesedays,mosttunaareharvestedinthe
Pacific and Indian oceans. By far the largest
catches are of skipjack and yellowfin tuna,
