home » Trend of the season » Sea tuna. Where is tuna found in Russia?

Sea tuna. Where is tuna found in Russia?

Common tuna is a very large fish, reaching a length of 3 m and a weight of about 560 kg. This giant has a thick, almost round in cross-section, spindle-shaped body, sharply tapering towards the tail. The scales covering the entire body in the front part and along the lateral line are greatly increased in size and form a kind of shell. The first dorsal fin is quite long, with a concave edge, and the second, close to the first, is shorter in size and crescent-shaped, similar to the anal fin. After the soft dorsal fin, 8-9 small fins are placed in a row on the back, 7-8 of the same fins are placed on the ventral side of the body behind the anal fin. The caudal fin is semilunar, in front of it on the caudal peduncle on each side there are three keels: a large middle one and two small ones on the sides of its end between the caudal lobes. Lateral line with slight wavy curves. The pectoral and ventral fins are small and pointed. The tuna has a large, conical head with small eyes and a large mouth, with one row of small conical teeth on each jaw.

Like most fish that live in upper layers water, the back of the tuna is dark - dark blue, for which this fish is often called bluefin, and the sides and belly are light - silvery-white, sometimes with transverse rows of pale spots. The fins are brownish, and the second dorsal and anal fins have an orange tint.

Common tuna

Common tuna is widely distributed in subtropical as well as tropical waters of the Atlantic Ocean. In the eastern Atlantic it is known from Canary Islands to the North Sea and Norway; in very warm years it can also be found off the Murmansk coast. Tuna is common in the Mediterranean Sea and in some years enters our Black Sea waters in significant quantities.

Bluefin tuna usually live in schools in coastal waters, although they are also found far offshore. Active constant movement is the most characteristic feature this fish. When stopping, tuna even find it difficult to breathe, since the mechanism for opening the gill covers is associated with alternating lateral movements of the body to the left and right while swimming. Only with continuous forward movement does water pass through the constantly open mouth into the gill cavity. Therefore, tuna constantly move along the coast.

They swim very quickly and can reach speeds of up to 90 kilometers per hour, which requires a lot of energy when constantly moving. For this, tuna have special devices. Unlike all other fish, they have a special system of subcutaneous blood vessels that supply blood to the lateral muscles and a special part of it - the so-called red muscles adjacent to the spine. The subcutaneous vascular system ensures special delivery of oxygen to those muscles that bear the greatest amount of work. This process is also facilitated by the high oxygen capacity of the blood of tuna: the hemoglobin content in the erythrocytes of these fish reaches 21 g%, while even in close relatives and good swimmers - bonito - it is no more than 14 g%. At moments that require the greatest energy expenditure, the body temperature of tunas rises sharply and can be 9-10° higher than the temperature of the surrounding water.

The diet of common tuna is quite varied and depends on the abundance of specific species of fish and invertebrates in the feeding areas. The menu is based on schooling fish of the upper layers of water (sardine, mackerel, anchovy, sprat, herring and others) and cephalopods. In search of food, schools of tuna make long journeys, often descending to the depths during the day and rising to the surface at night. Tuna grows very quickly and at the age of three years reaches a length of 1 m and a weight of about 20 kg, and by the age of seven to nine years it grows up to 2 m in length.

Tunas reach sexual maturity at the age of three years. Their main breeding grounds are located in subtropical regions. In the Mediterranean Sea, tunas spawn their floating eggs in June-July. Tuna eggs are small - 1.0-1.1 millimeters in diameter, with a drop of fat. The female lays up to a million eggs. After about two days, larvae emerge from them, only about a centimeter long. They stay in schools near the surface of the water.

Tuna meat is highly prized; its catches in the Atlantic Ocean reach 250 thousand centners. However, in our waters the target of fishing is mainly the closely related Pacific species oriental tuna (T. orientalis). This fish is even larger than ordinary tuna and reaches a length of 3.5 m with a weight of up to 700 kg; specimens over 4.5 m in length are known. summer months Eastern tuna is often found in Primorye, as well as off the coast of Southern Sakhalin. This tuna is also a tireless traveler, some individuals can even cross the ocean. In particular, there are cases where fish tagged off the coast of Mexico were recaptured in the Tokyo area, and individuals with tags attached off Florida were then caught in the Bay of Biscay.

The meat found in our waters in the Sea of Okhotsk near the Southern Kuril Islands is even more valued for its nutritional qualities. albacore tuna (T. alalunga). This fish got its name from its very long pectoral fins. Unlike bluefin tuna, longfin tuna, or albacore, rarely appears off the coast and is found only in oceanic salinity, but easily tolerates temperature fluctuations. Adult, mature albacore live in the tropical zone of the open ocean at depths of 150-200 meters, and immature fish aged two to six years, living exclusively in the upper, warmest layer of water, come to colder waters and closer to the shores. This species reaches a length of 1.5 m.

Near the Southern Kuril Islands there is also bigeye tuna (T. obesus), widespread in tropical and subtropical waters of all oceans at depths of 200 meters or more. Adult individuals of this species, reaching a length of 2.36 m, apparently lead a solitary lifestyle.

In the Gulf of Peter the Great and near the Southern Kuril Islands it is sometimes found skipjack tuna, or skipjack (Katsuwonus pelamis) - the smallest of the tunas of the open ocean, only occasionally reaching a length of 1 m and a weight of 25 kg (usually the size of these fish does not exceed 50-60 cm). A gregarious lifestyle is very typical for this species. Sometimes dense schools of skipjack include tens of thousands of individuals; when moving, they can reach speeds of up to 45 kilometers per hour. Found in Peter the Great Bay and the smallest (length up to 40 cm) coastal marine mackerel tuna (Auxis thazard). It feeds on small animals in the water column and small fish (anchovies, silversides), leads a school life and often jumps out of the water.

Quite common in the Black Sea bonito (Sarda sarda), in some years it also enters the Sea of Azov. This small (length up to 90 cm) predatory fish is widespread in the warm waters of the Atlantic Ocean. It is very voracious, feeds on a variety of small schooling fish and in the fall usually leaves the Black Sea through the Bosphorus into the warm waters of the Mediterranean. A close view is common in Peter the Great Bay - eastern bonito (Sarda orientalis), reaching a length of 1 m. Unlike tuna, bonito fish do not have a system of subcutaneous blood vessels. These fish have tasty, fatty white meat (in the Black Sea bonito, up to 10-12% fat accumulates in the muscles by autumn), are eaten smoked or canned and are of great commercial importance.

The waters of Russia are also inhabited by mackerel - small (no more than 60 cm) fish that feed largely on small animal organisms in the upper layers of water and live in coastal areas of the sea. In mackerels, the dorsal fins are separated by a wide gap, and the middle keel on the caudal peduncle is absent. Most widespread Japanese mackerel(Scomber japonicus), found in the warm seas of all oceans. In the Black Sea it is found mainly off the coast of Turkey, in our waters every year large quantities appears in the Peter the Great Gulf and near Southern Sakhalin, and in warm years it even reaches south-eastern Kamchatka and Okhotsk. During migrations, mackerel moves in large schools along the coast at a speed of 25-30 kilometers per day. A significant part diet Japanese mackerel is a small fish; it spawns in the coastal strip of the sea at night and spawns up to 2.6 million floating eggs. In the Black Sea, a similar Atlantic species is found in our waters - common mackerel (S. scomber), which can be easily distinguished from Japanese mackerel by the color of its belly: in Japanese mackerel, the belly is dotted with dark spots or wavy intermittent stripes, while in the common mackerel it is monochromatic, pearlescent with a reddish and golden tint. Common mackerel feeds mainly on invertebrate animals of the upper layers of water, and less often on juvenile fish. Sometimes it enters the Sea of Azov, in warm years it is found off the Murmansk coast and occasionally penetrates into ours. Baltic waters(up to Luga Bay).

In the Gulf of Peter the Great comes across small-spotted, or Japanese, mackerel(Scomberomorus niphonius). Mackerel - graceful fish in color and body shape warm seas- are considered the best in terms of meat quality among all edible fish. They have an elongated body covered with very small scales, a small pointed head and a wide mouth armed with strong knife-like teeth. The pelvic fins are small, and the caudal peduncle has one simple keel. Mackerel, also called king mackerel, are schooling fish common to coral reefs and rocky coasts. All of them are predators, feeding on various coastal fish and cephalopods. The small-spotted mackerel found off our coast reaches a length of 1 m and weighs up to 4.5 kg. It spawns in bays in April-May.

Fish. - M.: Astrel. E.D. Vasilyeva. 1999.

See what "Ordinary tuna" is in other dictionaries:

Common tuna- ? Common tuna Science class ... Wikipedia

common tuna

common skipjack- dryžasis tunas statusas T sritis zoologija | vardynas taksono rangas rūšis atitikmenys: lot. Katsuwonus pelamis engl. oceanic bonito; oceanic skipjack; skipjack tuna; striped tuna rus. common skipjack; ocean bonito; skipjack tuna… … Žuvų pavadinimų žodynas

Tuna- 1) in the broad sense of the word, the genus Thynnus s. Orcynus from the mackerel fish family (Scombridae); 2) in the strict sense of the word, T. itself (Thynnus thynnus s. Orcynus thynnus) is one of the fish of this genus. Genus T. (see Fig. 5 of Table IV, Pisces) has an oblong ... Encyclopedic Dictionary F.A. Brockhaus and I.A. Ephron

bluefin tuna- paprastasis tunas statusas T sritis zoologija | vardynas taksono rangas rūšis atitikmenys: lot. Thunnus thynnus thynnus angl. Atlantic blue finned tuna; great tunny; leaping tuna; northern blue finned tuna rus. bluefin tuna; bluefin tuna;… … Žuvų pavadinimų žodynas

red tuna- paprastasis tunas statusas T sritis zoologija | vardynas taksono rangas rūšis atitikmenys: lot. Thunnus thynnus thynnus angl. Atlantic blue finned tuna; great tunny; leaping tuna; northern blue finned tuna rus. bluefin tuna; bluefin tuna;… … Žuvų pavadinimų žodynas

Skipjack tuna- Skipjack tuna ... Wikipedia

“King of all fish” - this title was given to tuna in 1922 by Ernest Hemingway, who was impressed by the sparkling living torpedo that cut through the sea waves off the coast of Spain.

Description of tuna

Ichthyologists recognize tuna as perhaps the most perfect inhabitant of the ocean. These sea fish, whose name goes back to ancient Greek. root "thynō" (throw), are in the family Scombridae and form 5 genera with 15 species. Most species do not have a swim bladder. Tunas differ greatly in size (length and weight) - for example, mackerel tuna grows to only half a meter with a weight of 1.8 kg, while bluefin tuna gains up to 300–500 kg with a length of 2 to 4.6 m.

The genus of small tuna includes:

skipjack, also known as skipjack tuna;
southern tuna;
spotted small tuna;
mackerel tuna;
Atlantic small tuna.

The genus of true tuna is represented by the most impressive species, such as:

longfin tuna;
bigeye tuna;
yellowfin tuna;
ordinary (blue/cyan).

The latter pleases fishermen with excellent-sized specimens: it is known, for example, that in 1979 a bluefin tuna weighing almost 680 kg was caught near Canada.

Appearance

Tuna is an incredibly powerful creature that nature has blessed with perfect anatomy and revolutionary biological adaptations. All tuna have an elongated, spindle-like body, which helps them gain enviable speed and cover enormous distances. In addition, for the speed and duration of swimming, we must thank the optimal shape of the dorsal fin, resembling a sickle.

Other benefits of the Thunnus genus include:

unusually strong caudal fin;
increased rate of gas exchange;
amazing biochemistry/physiology of the heart and blood vessels;
high hemoglobin level;
wide gills that filter water so that tuna receives 50% of its oxygen (in other fish - 25-33%);
an exemplary thermoregulatory system that supplies heat to the eyes, brain, muscles and abdomen.

Due to the latter circumstance, the body of tuna is always warmer (by 9−14°C) environment, while the own temperature of most fish coincides with the water temperature. The explanation is simple - they lose heat from muscular work, since blood continuously flows through the gill capillaries: here it is not only enriched with oxygen, but also cools down to the temperature of the water.

Important! Only an additional heat exchanger (counterflow), placed between the gills and other tissues, can increase body temperature. All tuna have this natural heat exchanger.

Thanks to it, bluefin tuna maintains its body temperature at +27+28 °C even at a kilometer depth, where the water does not warm up above +5 °C. Warm-bloodedness is responsible for intense muscle activity, which provides tuna with excellent speed. The built-in heat exchanger of tuna is a network of subcutaneous vessels that supply blood to the lateral muscles, where the main role is assigned to the red muscles (muscle fibers of a special structure adjacent to the spinal column).

The vessels that irrigate the red lateral muscles with blood form an intricate pattern of intertwined veins and arteries through which blood flows in opposite directions. The venous blood of tuna (warmed by the work of the muscles and pushed out by the cardiac ventricle) transfers its heat not to the water, but to the arterial (counter) blood filtered by the gills. And the muscles of the fish are washed by the already warm blood flow.

The first to notice and describe this morphological feature of the genus Thunnus was the Japanese researcher K. Kisinuye. He proposed to allocate all the tuna into an independent detachment, but, unfortunately, he did not receive the support of his colleagues.

Behavior and lifestyle

Tunas are considered social animals, characterized by schooling behavior - they gather in large communities and hunt in groups. In search of food, these pelagic fish are ready to make throws over maximum distances, especially since they can always count on their staying talents.

When preparing to hunt, tuna line up in a curved line (similar to the string of a drawn bow) and begin to drive prey at top speed. By the way, permanent swimming is inherent in the very biology of the genus Thunnus. Stopping them threatens with death, since the respiratory process is triggered by the transverse bending of the body coming from the caudal fin. The forward movement also ensures a continuous flow of water through the open mouth into the gills.

Lifespan

The lifespan of these amazing inhabitants ocean depends on the species - the more massive its representatives, the longer life. The list of long-lived tuna includes common tuna (35–50 years), Australian tuna (20–40 years) and Pacific bluefin tuna (15–26 years). The ones that linger the least in this world are yellowfin (5–9) and mackerel tuna (5 years).

Range, habitats

Tunas somewhat distanced themselves from other mackerel over 40 million years ago, settling throughout the World Ocean (with the exception of the polar seas).

This is interesting! Already in the Stone Age, detailed images of fish appeared in the caves of Sicily, and in the Bronze and Iron Ages, fishermen of the Mediterranean (Greeks, Phoenicians, Romans, Turks and Moroccans) counted the days until tuna came to spawn.

Not so long ago, the range of common tuna was extremely wide and covered the entire Atlantic Ocean, starting from the Canary Islands and ending North Sea, as well as Norway (where he swam in the summer). Bluefin tuna were a common resident Mediterranean Sea, occasionally entering the Black Sea. He also met at Atlantic coast America, as well as in the waters East Africa, Australia, Chile, New Zealand and Peru. Currently, the range of bluefin tuna has significantly narrowed. The habitat areas of small tuna are distributed as follows:

southern tuna – subtropical waters southern hemisphere(New Zealand, South Africa, Tasmania and Uruguay);
mackerel tuna – coastal areas of warm seas;
Spotted Tuna - Indian Ocean and Western Pacific;
Atlantic small tuna – Africa, America and the Mediterranean Sea;
skipjack (skipjack tuna) - tropical and subtropical areas of the Pacific Ocean.

Diet, nutrition

Tuna, especially the largest ones (blue), eat almost everything that is in the depths of the sea - floating or lying on the bottom.

Suitable food for tuna are:

schooling fish, including herring, mackerel, hake and pollock;
flounder;
squid and octopus;
sardine and anchovy;
small species of sharks;
crustaceans, including crabs;
cephalopods;
sessile sponges.

Fishermen and ichthyologists easily recognize places where tuna deal with herring - its sparkling scales twist into funnels, which gradually lose speed and slowly dissolve. And only individual scales that did not have time to sink to the bottom remind us that tuna recently dined here.

Tuna breeding

Previously, ichthyologists were confident that the depths of the North Atlantic were inhabited by two schools of common tuna - one living in the Western Atlantic and spawning in the Gulf of Mexico, and the second living in the Eastern Atlantic, going to spawn in the Mediterranean Sea.

Important! It was from this hypothesis that the International Commission to protect Atlantic tuna by setting quotas for its catch. Fish production was limited in the Western Atlantic, but allowed (in larger quantities) in the Eastern Atlantic.

Over time, the thesis about 2 Atlantic stocks was recognized as incorrect, which was greatly facilitated by tagging of fish (which started in the middle of the last century) and the use of molecular genetic techniques. For more than 60 years, it has been possible to find out that tuna actually spawn in two sectors (the Gulf of Mexico and the Mediterranean Sea), but individual fish easily migrate from one place to another, and, therefore, the population is united.

Each zone has its own breeding season. In the Gulf of Mexico, tuna begin spawning from mid-April to June, when the water warms up to +22.6 +27.5 °C. Most tunas do not spawn for the first time until they are 12 years old, although puberty occurs at 8–10 years of age, when the fish grows up to 2 m. In the Mediterranean Sea, fertility occurs much earlier - upon reaching 3 years of age. Spawning itself occurs in the summer, in June – July.

Tunas are highly fertile. Large individuals produce about 10 million eggs (1.0–1.1 cm in size). After some time, each egg with a drop of fat hatches into a larva 1–1.5 cm tall. All larvae gather in schools on the surface of the water.

Today, the benefits and harms of tuna are discussed everywhere. To understand this issue, you need to know what we are talking about: why this fish is so valued.

What does tuna look like and where is it found?

Tunas are seven species of oceanic fish that make up the genus Thunnus and are of great commercial value. They can differ significantly from each other. The description of tuna can be imagined as follows: their carcasses are rounded, tapering towards a tail section forked by a crescent. Their color ranges from dark on top to silvery below.

Another noticeable feature of the species is that the subcutaneous blood vessels have a developed network, representing a unique temperature regulator, which is necessary to maintain it above the environment due to the slow swimming mode.

Tuna is a migratory species that can travel across thousands of kilometers of ocean throughout its life. It is mined in various regions around the world. Today, it is mined in more than 70 countries, including the USA, Japan and Spain.

Tuna is found in all ocean waters except polar waters, but most of the world's catch comes from the Pacific Ocean, which accounts for about 66 percent.

Types of tuna

A total of seven species of this fish are subject to industrial fishing. These include:

Common or bluefin (Thunnus thynnus). It is bluish-black in color with silver stripes. Migrates long distances throughout the world's oceans and inhabits tropical, temperate and even cooler waters. It can reach about 4.3 meters in length and 800 kg in weight. Used to prepare sashimi and steaks.
Yellowfin (T. albacares). It has a yellowish color and blue stripes on each side. Found in the Atlantic Ocean, it can reach 180 kg. The population is now greatly reduced as it is the most common species consumed as food.
White or longfin (T. alalunga). It lives throughout the Atlantic and Pacific oceans and in the Mediterranean Sea. Its maximum size is about 1.3 meters and 45 kg. Longfin tuna have a dark blue back and a silvery-white belly. It is used more often for preparing canned food.
Big-eyed (T. obesus). Resembles the yellowfin, but has big eyes. This species is usually found in tropical and subtropical, warmer waters of the Atlantic, Pacific and Indian Oceans. It can grow up to 2 meters or more in length and weigh up to 200 kg. Used for frying and preparing various dishes.
Small Atlantic (T. Atlanticus). It lives in the Atlantic Ocean in warm waters, as well as in the Mediterranean Sea. Despite the name, it can reach a length of 120 cm. It is distinguished by lean, bright red meat and is used mainly in the form of canned food.
Bonito or skipjack. (Katsuwonus pelamis). Grows to approximately 90 cm and 23 kg. It lives in tropical and subtropical waters of oceans around the world. Used smoked and dried, in Japan - for cooking national dishes, including dried bonito shavings.
Mackerel (Auxis Thazard). Found worldwide in tropical and temperate waters. The fish has a large dorsal fin with high spines, is distinguished by a silvery-blue color with dark wavy lines and a white belly. It is used for both canning and cooking.

Chemical composition of tuna

Tuna is a healthy and affordable source of omega-3 fatty acids that makes a good addition to your diet. These substances are a type of polyunsaturated fat that can only be found in fish, nuts and seeds.

Health benefits are also provided by the content of vitamins, minerals and organic compounds. These include antioxidants and proteins, and the fish does not contain highly saturated fat or sodium. It also has impressive levels of selenium, phosphorus, iron, magnesium and potassium. As for vitamins, it is noted a large number of vitamin B12 and niacin, as well as good B6 and riboflavin.

Nutritional value and calorie content of tuna

The calorie content of raw tuna fillet is 91 kcal per 100 grams. Accordingly, the same energy value has sashimi made from this fish. Other cooking methods increase the calorie content of tuna by 100 grams:

What type of tuna preparation is best for you? The answer depends on your budget and taste. Many gourmets prefer the taste fried fish. Weight watchers or those following a diet will probably choose more useful ways product processing. And some believe that when canned, this type of fish is more economical, is easy to store, stays fresh longer and can be a convenient snack.

What are the benefits of tuna for the body?

The benefits of tuna are as follows. The Omega-3 acids it contains are known to promote good heart health. According to doctors, these fish oils can help lower triglyceride levels in the blood, reduce arrhythmia (irregular heartbeats) and slow the buildup of plaque in the arteries. We can say that these are unique properties.

For the cardiovascular system

The most well-known beneficial property attributed to this fish is its significant effect on heart health. Tuna meat is highly beneficial due to its high levels of Omega-3 fatty acids, which help reduce the concentration of Omega-6 acids and LDL (or bad cholesterol) in the arteries and blood vessels. In addition, it often replaces foods high in saturated fat in the diet, further reducing the risk of heart disease.

The beneficial fatty acids in fish help lower blood pressure. The potassium found in tuna is a vasodilator. Relieving the symptoms of hypertension can significantly improve your health by reducing the stress on your cardiovascular system. This will help prevent heart attacks and strokes, as well as diseases such as atherosclerosis.

For the brain and nervous system

A diet rich in tuna meat improves cognitive function of the brain. Omega-3 acids are responsible for these beneficial properties. Blood and cells are better filled with oxygen and, circulating, enter the brain. Thanks to these properties, the organ functions much better.

For visual acuity

Rich in fatty acids, tuna is an excellent food for preventing eye disorders such as age-related macular degeneration. This disease is the leading cause of blindness in older people. Blindness can also be caused by diabetic complications. The properties of tuna may help reduce the risks of diabetic retinopathy.

For cancer prevention

Fish has antioxidant properties thanks to selenium and other nutrients. This makes it effective and useful in preventing certain types of cancer. Numerous studies have linked tuna to a reduction in breast and kidney cancers.

Selenium is a powerful antioxidant that neutralizes free radicals before they can cause mutations in healthy cells, turning them into cancer cells. Other research results have also shown a reduction in colon cancer cases.

For immunity

The product contains high amounts of vitamin C, zinc and manganese, all of which are considered to have antioxidant properties in nature. Antioxidants are one of the body's defense mechanisms against free radicals, harmful byproducts of cellular metabolism that cause cancer and other chronic diseases. However, a real useful improvement agent immune system is selenium. Fish is rich in this mineral, providing almost 200% of your daily requirement in one serving. These properties make tuna a very powerful antioxidant and immunomodulatory food.

For the musculoskeletal system

The product may reduce inflammation thanks to vitamins and minerals with anti-inflammatory properties. This ensures excellent functioning of all organs and helps prevent diseases such as arthritis and gout.

The benefits of tuna for the musculoskeletal system are also as follows. One of the main components of its meat is protein. This fish is one of the richest meats in the world, making it an ideal food for muscle development and fat loss.

Advice! Tuna is cheap, but great source squirrel. 100 grams of its meat contains 30 grams of this macronutrient and is recommended to be added to the diet for muscle growth.

For depression

Consumption of tuna is beneficial for relieving symptoms of depression. Study results show that its use may be beneficial for mental health women. Beneficial features tuna may also reduce depression levels in men.

Tuna for weight loss

The properties of tuna meat are unique in this case as well. Fish in this family are low in calories and fat, but they are literally loaded with beneficial nutrients. Omega-3 fatty acids found in the product stimulate the production of a hormone called leptin, which balances the body's food intake. This can reduce overeating and ensure optimal saturation of the body with truly necessary elements.

Advice! Fasting caused by trying to lose weight can cause mood changes and discomfort. Therefore, it is better to choose the right diet using this low-fat fish as a source of protein.

Can pregnant and lactating women eat tuna?

It is believed that the benefits of tuna for pregnant and lactating women are obvious as it is a good source of protein and minerals. But you should choose “healthy” ways to cook fish and limit the amount. In addition, there is evidence that tuna can cause harm due to its high levels of mercury. These arguments are not fully supported, but it is better to err on the side of caution.

In order not to cause harm to the body, you should not eat more than two steaks from natural tuna per week (about 140 grams in weight) or 4 cans of fish canned in its own juice.

At what age can children be given tuna?

As noted above, tuna is high in protein. A single 165g serving covers more than 80% of your daily requirement for this macronutrient. In addition, vitamin D found in fish is an essential component for bone development.

As soon as the child reaches 6 months of age, you can introduce this fish into his diet. Many parents avoid this fish in their children's diets because they are concerned about the risk of harm from the mercury accumulated in the meat. However, a small amount of tuna eaten every now and then can benefit your baby's health without putting him or her at risk.

According to the findings, a child weighing about 10 kg can safely and without harm to his health eat a can of tuna every three weeks. You just need to divide the fish into portions and grind it into puree. It is ideal to combine chopped tuna with pureed vegetables.

Is tuna good for diabetes and pancreatitis?

People suffering from diabetes can greatly benefit from eating tuna. Omega-3 acids help maintain normal insulin levels, which makes the patient's daily activities easier. Such properties mean that if you have diabetes, it is not only possible, but also necessary to eat.

The benefits of tuna pate are also obvious for pancreatitis. For this disease, a strict diet is prescribed, excluding any fatty foods. Since tuna contains very little fat, its benefits for those suffering from this disease are undeniable.

Advice! Drinking fluids increases the beneficial effects of tuna consumption. It is advisable to drink more water to maintain insulin levels.

The benefits and harms of canned tuna

Canned tuna is a convenient way to eat healthy food. Each serving of these canned foods, which contain oil or water, contains about 30 grams of protein. According to doctors, this amount corresponds to approximately 50 percent of the recommended daily intake of this macronutrient for a person weighing 70 kg. What are the benefits of canned tuna meat?

Tuna is a healthy source of complete protein that provides all 10 amino acids the body needs to maintain healthy tissue, brain function and healthy hormone balance.

The benefits of canned fish also come from the presence of healthy fats used by the body to maintain healthy skin and hair and improve function. of cardio-vascular system and brain. Fish canned in oil contains less of these nutrients. There are fewer benefits from tuna in oil, but you shouldn’t give it up completely.

Consumption of canned food can also cause harm. One of negative consequences is an increase in sodium levels due to the salt contained. This substance has negative properties. The body needs this mineral to help regulate metabolic balance, but excess sodium intake causes the body to retain water. This leads to bloating and high blood pressure. One can of canned tuna contains a quarter of your daily value for sodium. To minimize harm, it is better to eat canned food in moderation. And of course, it is worth remembering that tuna canned in its own juice is more beneficial.

Important! It is also worth keeping in mind the comments of nutritionists about the dangers of the method of preparing fish due to the use of additives in canning technology that can be harmful to health.

Features of eating tuna

So, the benefits and harms of tuna for the human body are not disputed. But what's the best way to eat it? In modern stores you can see a lot of carcasses, steaks and canned goods. What to choose to increase benefits and minimize harm?

When choosing canned fish, you need to remember one rule. When purchasing canned food in its own juice, the saturated fat content will be 2 grams less than in the case of the product in oil. In addition, light-colored fish contain less mercury than dark-colored fish.

How to get more benefits if you prefer fresh fish? Don't be afraid to buy tuna steaks: they can't do any harm if they're a quality product. You need to make sure it's fresh: check the piece for any dark brown spots or iridescent sheen. Chilled steaks should smell like the fresh ocean, not have a strong fishy smell. In this case, the buyer will not harm himself.

Even if you add oil to fish when cooking, it is still a healthier choice compared to fatty meats (such as beef, pork and other popular protein options).

Advice! Tuna meat provides athletes with energy for difficult exercises and reduces recovery time afterwards. It is therefore wise to increase your daily intake of freshly cooked fish to improve general state health.

How to cook delicious tuna

With a little creativity in the kitchen, you can enjoy the benefits of tuna in a varied diet. You can toss salsa over pieces of canned fish and then use the mixture as a taco or salad topping.

It is recommended to add tuna as an alternative food to various casseroles to increase the nutritional content of the food. Eating a piece of fish steak with brown rice on the side will give your body a lot of healthy protein and fiber. And if you cook it with spinach, you can cover it daily requirement body in vitamins and minerals.

Advice! If possible, you should eat boiled tuna, which you can eat even at night. This may seem a little boring to some, but with good herbs and spices, it is quite possible to create great-tasting food.

Seared Tuna Recipe

As noted above, the healthiest tuna dish is steak. For simple recipe required:

2 fish steaks;
1 tsp. kosher salt;
1/4 tsp. cayenne pepper;
2 tbsp. l. olive oil;
1 tsp. black pepper

First, grate the tuna with salt and cayenne pepper. After this, the oil is heated in a frying pan over moderate heat. They put it in Cayenne pepper and fry for five minutes. After this, place the fillet in the frying pan and fry for one and a half minutes on each side. An example of frying tuna fillets is given in the video.

Canned tuna salad

Canned tuna works best in salads. For the basic version you need:

a can of tuna in its own juice (180 grams), drain;
2 tbsp. l. minced celery;
2 tbsp. l. chopped red onion, soaked cold water for 5 minutes and drained;
1 tsp. chopped leaf parsley;
1/3 cup homemade mayonnaise;
1 tbsp. l. grain mustard;
freshly ground black pepper and freshly squeezed lemon juice (to taste).

In a small bowl, mash the tuna with a fork, then add celery, onion and parsley to it. Then you need to mix mayonnaise and mustard and season with pepper to taste, then pour the resulting dressing over the salad and stir. If desired, you can add lemon juice.

This salad can be very healthy. You can add any vegetables, boiled eggs and other products to it. This means that you will get a dish with dietary properties in many variations.

Harm of tuna and contraindications for consumption

Despite the many benefits and health benefits of tuna, it should also be taken into account that they can cause harm to the body.

As with any type of fish, you need to be mindful of the mercury content. Poisoning with this substance can cause symptoms such as memory problems, numbness, seizures and vision problems. Some types of tuna, such as dark tuna, have higher levels of mercury.

When consuming canned tuna, you should also consider the sodium content and table salt. To reduce harm, you need to choose options in their own juice and rinse the fish before adding to dishes.

How to Select and Store Canned Tuna

When purchasing canned tuna, you should look for varieties with reduced salt content and in their own juices. This way you can get all the benefits of protein and good fats without eating a lot of sodium.

When choosing canned food with additives, you should carefully study the composition. Some of these canned foods contain ingredients rich in salt and sugar. Such tuna in a can can do harm.

Conclusion

As you can see, the topic of the benefits and harms of tuna deserves special attention. The properties of the product are largely positive and useful.

Tuna is low in calories but high in protein, niacin, selenium and vitamin B12. Adding it to your diet may improve weight loss, reduce inflammation, boost brain function and health thyroid gland. Some types of tuna may contain high levels of mercury, so consumption should be moderate.

Tuna is a genus of fish from the mackerel family.

They are perfectly adapted to their way of life, consisting of tireless movement. Their body is dense and torpedo-shaped. The dorsal fin is sickle-shaped and is ideal for long and fast swimming at speeds of up to 77 km/h. This fish sometimes reaches 3.5 m in length.

Tuna live in large schools and travel long distances in search of food.

Tuna is widely distributed in tropical and subtropical regions of all oceans and adheres to fairly great depths(up to 200 m or more). Only young individuals of this species live near the surface, forming rather dense flocks. Adult fish probably lead a solitary lifestyle. Tuna breeding occurs in the tropical zone and continues throughout the year. Its fertility varies from 2.9 to 6.3 million eggs. Tuna feeds on a wide variety of animals. Especially great importance They eat deep-sea and semi-deep-sea fish - crabbills, alepisaurs, godwit, hempilidae, as well as squid, pelagic octopuses, and large shrimp.

One of their unusual characteristics is that the energy expended in moving quickly makes their blood several degrees warmer than the surrounding water.

In the world market it ranks second among all aquatic products after shrimp.

Useful properties of tuna

Tuna meat has the highest protein content among all fish - 22..26%. In this respect, it can only be equated with the caviar of some species of commercial fish. The fat content of meat ranges from a fraction of a percent to 19%.

Tuna meat contains such micro and macroelements as: calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur, iodine, iron, zinc, copper, manganese, fluorine, chromium, nickel, cobalt, molybdenum; as well as vitamin B1, B2, B6, B9, PP.

Tuna meat contains all the amino acids necessary for the human body.

Young albacore and bluefin tuna contain unique omega-3 fats that help reduce your risk by half cardiovascular diseases. In addition, omega-3 complex (linoleic, eixapentinoic and doxaexinoic fatty acids) improves eye and brain function, reduces arthritic pain, has anti-inflammatory effects, promotes weight loss and even reduces the risk of certain cancers. Moreover, to achieve a preventive effect, 5.5 grams of omega-3 fats per month is sufficient (which corresponds to 1 can of albacore in its own juice per week).

Tuna meat is good for the skin and mucous membranes, nervous and digestive systems, regulates blood sugar and exhibits antioxidant properties.

Description and features of tuna

All varieties of tuna are characterized by an elongated body shaped like a spindle, which sharply tapers towards the tail. One dorsal fin has a concave outline and is quite elongated, while the second is sickle-shaped, thin and similar in appearance to the anal fin. From the second dorsal fin to the tail, another 8-9 tiny fins are visible.

The tail resembles a crescent moon. It is he who performs the locomotive function, while the body, round in diameter, remains practically motionless when moving.

Tuna has a large cone-shaped head with small eyes and a wide mouth. The jaws are equipped with small teeth arranged in one row.

The scales covering the body of the tuna in the front part of the body and along the sides are an order of magnitude thicker and larger; they create something like a protective shell. The color depends on the species, but all are characterized by a darker back and a lighter belly.

Tuna fish has a rare property - they are able to maintain elevated temperature body, relative external environment. This ability, called endothermy, is seen only in tuna and herring sharks.

Thanks to this, tuna can reach enormous speeds (up to 90 km/h), spend less energy on it and adapt to environmental conditions much better, unlike other fish.

A whole system of small vessels, with both venous and arterial blood, which are intertwined and concentrated on the sides of the fish, helps tuna “warm up” the blood.

Warm blood in the veins, heated by muscle contractions, compensates for the cold blood in the arteries. Experts call this vascular sideband “rete mirabile” - “magic network”.

Tuna meat, unlike most fish, has a red-pink hue. This is explained by the presence in the blood of fish of a special protein, myoglobin, which contains a lot of iron. It is produced when driving at high speed.

IN description of tuna fish It is impossible not to touch upon the culinary issue. In addition to its excellent taste, tuna meat is more like beef; French restaurateurs call it “veal of the sea” for its unusual taste.

The meat contains a whole range of microelements, amino acids and vitamins that are beneficial for the body. Regular consumption of it reduces the risk of cancer and heart diseases, improves immunity and improves the condition of the body as a whole.

In the USA, for example, on the menu researchers and university students, tuna dishes are mandatory. The substances included in its composition improve brain activity.

Pictured is tuna meat

ordinary;

Atlantic;

mackerel;

striped (skipjack);

longfin (albacore);

yellowfin;

big-eyed.

Ordinary tuna - fish size extremely impressive. It can grow up to 3 m in length and weigh up to 560 kg. Top part body, like all fish living in surface waters, painted in dark color.

In the case of ordinary tuna, it is deep blue, for which this species is also called bluefin tuna. The belly is silvery-white, the fins are brown-orange.

Common tuna

Atlantic (black tuna) has a length of about 50 cm, with a maximum of 1 m. Of the recorded cases, the largest weighed 21 kg. Unlike others fish family, tuna The blackfin lives only in a limited area in the Western Atlantic.

Atlantic tuna

Mackerel tuna is a small resident of coastal areas: length – no more than 30-40 cm, weight – up to 5 kg. The body color is not much different from the others: black back, light belly. But you can recognize it by its two-color pectoral fins: they are black on the inside and purple on the outside.

Mackerel tuna

Skipjack tuna is the smallest inhabitant of the open ocean among its peers: on average it grows to only 50-60 cm, rare specimens - up to 1 m. Its distinctive feature is dark, well-defined longitudinal stripes on the abdominal part.

Pictured is skipjack tuna

Longfin (white tuna) – sea fish up to 1.4 m long, weighing up to 60 kg. The back is dark blue with a metallic tint, the belly is light. It is called longfin due to the size of its pectoral fins. White tuna meat is the most valuable; there have been cases when Japanese chefs bought the carcass for $100,000.

Longfin tuna pictured

Yellowfin tuna sometimes reaches 2-2.5 m in length and weighs up to 200 kg. It got its name from the bright yellow coloring of its dorsal and anal fins. The body is gray-blue on top and silver underneath. Along the lateral line there is a lemon blue stripe, although in some individuals it may be absent.

Pictured is yellowfin tuna

Bigeye tuna, in addition to the size of its eyes, has another feature that distinguishes it from its closest relatives. This is deep sea type of tuna fish lives at a depth of more than 200 m, and only young animals stay near the surface. Large individuals reach 2.5 m and weigh more than 200 kg.

Bigeye tuna fish

Tuna Lifestyle and Habitat

Tunas are schooling pelagic fish that prefer warm water with high salinity. They are excellent swimmers, swift and agile. Tuna constantly needs to be on the move, since this is the only way there is a sufficient flow of oxygen through the gills.

Tuna migrate seasonally along the coasts and travel considerable distances in search of food. Accordingly, tuna fishing occurs at a certain time when the concentration of fish in the area is maximum. Rarely a fisherman would not dream of doing photo of tuna fish with human height.

water areas, where does tuna fish live?– are huge. Thanks to the increased blood temperature, the fish feels comfortable both at +5° and +30°. The habitat of tuna covers the tropical, subtropical and equatorial waters of three oceans: Indian, Atlantic and Pacific. Some species prefer shallow water near the coast, others, on the contrary, prefer the simplicity of open water.

Tuna nutrition

Tunas are predatory fish. They subsist on smaller fish, feed on various crustaceans and

Reproduction and lifespan of tuna

IN equatorial zone, tropics and some areas of the subtropical zone ( Southern Japan, Hawaii) tuna spawning occurs year-round. In more temperate and cool latitudes - only in the warm season.

A large female can spawn up to 10 million eggs no larger than 1 mm in size at a time. Fertilization occurs in water, where the male releases his seminal fluid.

After 1-2 days, the eggs begin to hatch into fry. They immediately begin to feed on their own and quickly gain weight. Young animals, as a rule, stay in the upper warm layers of water, rich in small crustaceans and plankton. Tuna reaches sexual maturity at the age of 3 years, lives on average 35, some individuals - up to 50.

Due to environmental degradation and merciless overfishing, many species of tuna are on the verge of extinction. Greenpeace has added tuna to its Red List of foods to avoid in order to preserve the numbers of endangered species and not harm the ecosystem.

Views