Tuna is very rich in protein, vitamin D, omega-3 fatty acids and it is easily prepared. Tuna foods are very delicious and very healthy liked by the food lovers all around the world. There are many delicious recipes of tuna such as Balsamic Glazed Tuna, Grilled Tuna Terriyaki, Satay Tuna, Grilled Citrus Fresh Tuna, etc which hunted the mouth of sea food lovers.

NUTRITIONAL INFORMATION FOR YELLOW FIN TUNA
(per 100g of raw product)

Kilojoules 521 (124 calories)
Cholesterol 30 mg
Sodium 37 g
Total fat (oil) 0.5 g
Saturated fat 33% of total fat
Monounsaturated fat 13% of total fat
Polyunsaturated fat 54% of total fat
Omega-3, EPA 14 mg
Omega-3, DHA 100 mg
Omega-6, AA 15 mg
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The caudal fin of the yellow fin tuna is distinctly notched in an "M" shape at the centre of its fork. Behind the second dorsal fin and the anal fin, the body profile of the yellow fin tuna is somewhat flat. The ventral surface of the liver is smooth and the right lobe is longer than the central lobe.

The tuna family includes Blue fin tuna (Thunnus thynnus), Big eye tuna (Thunnus obesus) and Yellow fin tuna (Thunnus albacares). Tuna can get as large as 6 feet and 300 pounds. The average size of tuna is 60 to 100 pounds whole. They are found all over the world, usually in deeper waters. Tuna is more plentiful during the summer, but is available year round. Our wild tuna is primarily caught in boats by long line. The farmed blue fin tuna is caught in nets, transported to open water pens and then fed for almost a year. Tuna is firm red meat with a full flavor when cooked. When eaten raw, it is tender and has a mild flavor. Blue fin tuna is prized at sushi bars but also tastes fantastic grilled. Our fresh tuna loins are considered “grill grade” and are best suited for cooking. If you specifically want to order blue fin or yellow fin tuna, or want to eat it as sushi or sashimi please order the sushi/sashimi grade tuna

Tuna roasted on a spit and basted with olive oil and spices was a food highly valued in the ancient civilizations of the Mediterranean. Today, Americans consume large quantities of canned tuna, while the Japanese eat most of theirs raw. The taste and quality of tuna varies with the type of tuna and how it has been handled. The highest-quality tuna is sashimi grade, suitable for being eaten raw.

When choosing tuna fillets, steaks, or loins, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh. Keep tuna cool on the trip from the market to your house. Never let it stay unrefrigerated for long.

Mahi-mahi is an exceptionally versatile fish, having firm, white meat and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or pan-fried, mahi-mahi delivers a truly sensational taste. The National Fisheries Institute suggests that you try mahi-mahi as an appetizer. Cut the fish into squares, marinate them in lime juice, and broil them with garlic butter. As a main course, baked mahi-mahi served with a sweet-and-sour sauce is sure to win rave reviews from family and friends. Mahi-mahi is one of those fish that is wonderful just about any way you can think to prepare it -- from the simple to the complex, minimal ingredients to multiple ingredients, subtle to strong flavors. I love to use seafood in traditional meat and poultry dishes, and I know seafood tacos are not new, but made with mahi-mahi, they're great!

Bar jack, black jack, blue runner, blue-striped cavalla, crevalle jack, crevalle, greenback, jack, neverbite, passing jack, point nose, rainbow crevalle, red jack, runner, skip jack, and skip-jack are common English names. Other names include carangue comade (French), carbonera (Spanish), carbonero (Spanish), cavally (French), chibi aguadillo (Spanish), cibi (Spanish), cibi carbonero (Spanish), cibi cocinero (Spanish), cibi mancho (Spanish), civil (Spanish), cojinua (Spanish), cojinua carbonera (Spanish), cojinua lomo azul (Spanish), cojinua negra (Spanish), cojinuda (Spanish), guaymen (Spanish), guaymen blanco (Spanish), jaag (Papiamento), jager (Dutch), karanks baretka (Polish), kawang filet (Creole), negrito (Spanish), xareu-carvoeiro (Portuguese), yag (Papiamento), and yaru (Papiamento).

These squid can reach up to 18 m in total length, which includes the head, body, arms, and two long feeding tentacles, which are much longer than the rest of the body reaching 10-12 m in length. Giant squid average 11-14 m, and they are also commonly found 6-9 m in length. They can weigh up to 900 kg, but average 455 kg or less.

The giant squid have the largest eyes out of any animal in the world. They can be as large as a dinner plate. They function to detect the small amounts of light in the deep (including bioluminescent light).

The giant squid also has small fins at the rear of the mantle used for locomotion. The gentle, rhythmic pulses of water pushed out of the mantle cavity through the funnel propels the squid through the water; they can also move quickly by expanding the mantle cavity to fill with water then contracting muscles to jet water through the funnel.

Cuttlefish are marine animals of the order Sepiida belonging to the Cephalopoda class (which also includes squid, octopuses, and nautiluses). Despite their common name, cuttlefish are not fish but molluscs. Recent studies indicate that cuttlefish are among the most intelligent invertebrate species. [1]

Cuttlefish have an internal shell (cuttlebone), large W shaped eyes, and eight arms and two tentacles furnished with denticulated suckers, with which they secure their prey.

Cuttlefish eat small molluscs, crabs, shrimp, fish and other cuttlefish. Their predators include dolphins, sharks, fish, seals and other cuttlefish. They live about 1 to 2 years.

The octopus, which is also called "devilfish," is a predatory mollusc with a pouch-shaped body and eight powerful arms with two rows of suction discs on each. It also has an ink sac, which it uses to darken the water when it senses danger.
Octopuses are related to squids, cuttlefish, nautiloid, and other molluscs such as snails, mussels and clams. They can creep over hard surfaces using their arms; when they travel through water they move by jet propulsion, taking in water and ejecting it forcibly through a funnel as their muscular mantle contracts. They vary in size from a few centimetres to the giant octopus of the Pacific Ocean which can grow to over 10 m. Some species are edible, including the ink!

Sailfish are colored dark blue on top, brown-blue laterally, silvery white underbelly; upper jaw elongated in form of spear; first dorsal greatly enlarged in the form of a sail, with many black spots, its front squared off, highest at its midpoint; pelvic fins very narrow, reaching almost to the anus; body covered with embedded scales, blunt at end; lateral line curved above pectoral, then straight to base of tail.

Sailfish are OFFSHORE species, in south Florida associated with waters near the Gulf Stream; off the Panhandle near the 100 foot fathom line. We catch sailfish more often in the cooler months in East Central Florida and have often seen them "sailing" off Port Canaveral waters or around offshore bait pods "balling" bait together for the feed.

The Ribbon Eel can easily be recognised by its hugely expanded anterior nostrils.

Juveniles and subadults are jet black with a yellow dorsal fin. Females are yellow with a black anal fin and white margins on the fins. Adult males are blue with much of the snout and lower jaw yellow.

The species grows to 1.3 m in length.

It occurs in tropical marine waters of the Indo-west Pacific. In Australia it is known from the offshore islands of north-western Western Australia and the Barrier Reef, Queensland.

It is a small pelagic fish with an iridescent, silvery body and a single dorsal fin located over the middle of the body. The linear bony ridges on its gill cover distinguish this species from other members of the herring family. While Pacific sardines can grow to 35.5 cm (14 inches) long and weigh between 100 grams (4 ounces) and 500 grams (1 lb), in 2001 the harvested sardines in British Columbia, weighed an average of 150 grams (1/3 lb) and measured an average standard length of 23 cm (9 inches). The flesh of the sardine is pink in colour and has a fine, soft texture. With a high fat content, it has a stronger and heavier flavour than whitefish species.

The high-priced strip loin is often cut into bone-in or boneless roasts or steaks that are prized by steak lovers. It is considered sacrilege to marinate this primal cut or to cook it beyond medium-rare. Whether roasted whole or cut into steaks, the strip loin is a special-occasion meat, commanding prices to match. The quality of marbling in this cut is an indicator of the quality of the entire cattle; beef grade in the United States is determined by examining the marbling at the rib end of the strip loin.Strip steaks are ideal for dry-heat methods such as smoking and grilling. A shell steak is cut from the smaller end of the strip loin adjoining the rib. It has a bone along one side, but doesn’t include any of the tenderloin.