Tuna → Recipes

<Tuna, the Prince of the Sea>

Because of its high protein and low calories, tuna is called "chicken of the sea" or "prince of the sea". Canned tuna is considered the best relief food because it provides so many nutrients that the body needs.
Our deep sea fishery fleet produces more than 90% of tuna catches in the Central and Western Pacific. The stock status of all four tuna species (skipjack, yellowfin, bigeye, and albacore) in the Central and Western Pacific fisheries is healthy and sustainable.
According to the late stock assessment published by the ISSF, 86.4% of the global commercial tuna catch comes from stocks with "healthy" levels of abundance.

<Tuna Benefits>

A. Prevents anemia: Rich in folic acid, iron, and vitamin B12.: * Anemia has symptoms such as decreased muscle strength, impaired vision, and extreme fatigue, as well as causing complications such as infertility.
B. Promotes heart health: Promotes heart health with rich omega-3 fatty acids composed of DHA and EPA.: * According to the studies, Tuna oil supplementation lowers triglycerides without raising other types of cholesterol. These results suggest that consuming tuna or tuna oil supplement may help reduce the risk of cardiovascular disease.
C. Reduces the risk of dementia, relieves bipolar disorder: * Prevents age-related muscle loss. Tuna’s rich polyunsaturated fats and essential amino acids help elders maintain lean body mass (a measure of water, muscle protein, carbohydrates, and bone minus fat), muscle strength, and muscle mass.
D. Helps formation of a healthy brain: High amounts of DHA help the intelligence develoment of the fetus and infants.: * DHA is found in the phospholipids that make up the brain and retina; makes up 10% of the fats that make up the brain; has been shown in various experiments to be deeply involved in brain function, including brain formation and development, memory, and learning.
E. Helps control blood sugar: Provides beneficial nutrients such as omega-3s and niacin that help control blood sugar.: * The American Diabetes Association lists fish that are high in omega-3s, such as albacore, on its list of top 10 superfoods and officially recommends eating it twice a week to help the management of diabetes.
F. Helps boost immunity: Tuna contains a large amount of selenium, which improves immunity and has anti-cancer effects.: * Selenium plays a role in detoxifying the body and boosting immune function through its powerful antioxidant properties. The recommended daily allowance of 60 mcg per day from the Ministry of Health and Welfare, but most of Koreans consume 40 to 50 mg per day, which is insufficient.; * Selenium is more abundant in seafood (0.4 to 1.5 µg/g) especially in tuna (0.74 µg/g), canned tuna (0.78 µg/g), bonito (1.91 µg/g), and pollock roe (0.68 µg/g), compared to lean meat (0.1 to 0.4 µg/g), grains (0.1 to 0.8 µg/g or less), and fruits and vegetables (0.1 µg/g or less).

<Variety>

- Bluefin tuna (Honmaguro, Kuromaguro): Bluefin tuna makes up only about 1% of the world's tuna catches, making it the best and most expensive of the tuna species.; Its meaty texture with large flakes, plus its characteristically rich and full flavour, make it the preferred fish for sashimi and sushi dishes, and is especially delicious in the winter months.
- Southern Bluefin Tuna: Southern bluefin tuna is a member of the bluefin tuna family and is only found between 30 and 50 degrees south latitude, making it the second most valuable species of tuna.
- Bigeye tuna (Mebachi): Used for high-end sashimi due to its distinctive marbling. It is also a popular sushi ingredient.
- Yellowfin tuna (Kihada): Yellowfin tuna is thhe most versatile one of the tuna species. It has a firm, mild flavor and is used for sashimi, steaks, and canned tuna.; In the United States, the best tuna steaks are made by yellowfin tuna.
- Albacore (Binnaga): This species is used primarily for processed products such as canned tuna due to its tender flesh.
- Skipjack tuna (Katsuo): The most commonly used species for canned tuna. It is consumed all around the world and is one of the most commercially important species.; It is the raw material for katsuobushi (bonito flakes).

<Variety of cuts, variety of flavors>

- Top of Head (Atama): The top of the head is often used for sashimi, braising, and grilling.
- Cheek: It is redder than the eye meat. It tastes and looks like raw beef. It is also a part of a head cut, has a high DHA content and tastes light and clean.
- Back Cheek: This cut is located between the head and belly. Each fish offers only a minimal quantity of Back Cheek, but it has the best meat quality of all the cuts and that makes the cut the most expensive part of the fish. Because of its high price, most tuna restaurants serve it thinner than other cuts. The texture is similar to that of beef sirloin.
- Akami (head); Medium-quality Akami: This is the inner meat of the tuna, which has a rounded grain, like the rings of a tree, and is bright red in color with very little fat. It's so fat-free that you can barely see the white meat from it, so you won't even feel the fat when you dip it in oil. It's the cheapest part of the tuna.
- Akami (Body); Highest-quality Akami: This is the inner meat of the tuna, which has a rounded grain, like the rings of a tree, and is bright red in color with very little fat. It's so fat-free that you can barely see the white meat from it, so you won't even feel the fat when you dip it in oil. It's the cheapest part of the tuna. The body part is considered as the best of Akami cut.
- Akami (Tail); Lowest-quality Akami: The lowest fat and meat quality of all cuts of tuna. It is often used as sashimi, but is also favored for grilling and braising with seasonings.
- Odoro (Large Belly); Extra-fatty Tuna: It looks like pork belly. The meat is bright red in color and is rich in fat, making it aromatic and light in flavor, but some people find it too bland. The red flesh is dotted or streaked with white fat and has a melt-in-your-mouth flavor. Toward the tail, the meat loses some of its fat and shape. However, all cuts of tuna are recognized as having the best meat.
- Chuudoro (Mid-Belly); Fatty Tuna: This cut is located above Odoro, and has a softer texture. Although it has a lower value than Odoro, it is still a popular cut of tuna sashimi and is characterized by its even distribution of fat. Even those who are unfamiliar with tuna sashimi can easily enjoy it.