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By: Ikedi Ani-okoye.

Introduction to Tuna

Fishing for tuna can be a challenging, yet rewarding adventure. Tunas are very fast swimmers - some have been clocked moving as fast as 48 miles per hour. In addition, there are several species of tuna that are warm-blooded.

Unlike most fish species, which have white flesh, the flesh of the tuna is pink to dark red. This is because tuna muscle tissue contains greater quantities of myoglobin, an oxygen-binding molecule. Tuna has become a popular fish to eat, particularly in canned form. Most of the canned light tuna is skipjack tuna and is relatively inexpensive.

Tuna benefits

Tuna especially lends itself to grilling. If you want to grill tuna, go to the store or seafood market and look for the pinkest fish you can find. Tuna flesh happens to be among the pinkest of all fish, because it contains more of the oxygen-binding molecule called myoglobin. The flesh of some tunas even runs to dark red because of this.

In general, the pinker/redder the tuna, the better. Following the Japanese system, the best tuna is termed "sashimi grade," and although what that means exactly is subject to some dispute, it includes color along with fat content and freshness. Sashimi tuna is bright red.

Fishing for Bluefin Tuna

Hunting a bluefin tuna requires patience, careful planning and a little research. The Northeast coast of the United States and the Western coast of Ireland are two popular areas where bluefin tuna have been frequently captured.

On the Northeast U.S. coast, June through November is the peak seasons for bluefin. On the Irish coast, August through November is the best time for bluefin tuna angling. Depending on your budget and travel preferences, either location is an excellent choice for capturing a trophy bluefin tuna.

Tuna fish, Omega-3 fatty acids

Now, what about tuna fish? Tuna has two problems: it isn't naturally that high in omega-3 fatty acids and it tends to concentrate toxins it picks up from Ocean pollutants. Serious toxins such as mercury, lead, and PCB's. This is because tuna can grow very large and this allows ample time and space for industrial toxins to build up in its flesh.

Now, before you conclude that this is all bad news, feel free to enjoy your farm raised salmon, tuna, or talapia. Just understand that it's not as healthy for you as you think.

Tip for carrying Tuna

be sure to squeeze out as much water as you can from the tuna and ensure that the container you pack it in is tight and will not let water seep through from the inside, or better still - put the whole container in a plastic bag. I've had incidents where I would just chuck one of my food containers (filled to the brim with tuna) only to discover at work that my laptop bag stinks of tuna as the juices have oozed onto the fabric. And thats one stench thats gonna stay there to haunt you for the months to come.

CONCLUSION

Tuna has always been a favorite protein source for bodybuilders, dieters, and other athletes. Reasonably cheap, fast, portable, comes in convenient can sizes, low in fat and a great source of protein and omega-3 essential fats. Enjoy eating!