Description
- Shape
- White tuna has a firm, elongated body with a large mouth, small cone-shaped teeth and large round eyes.
- Colour
- It is silvery blue in colour with a rainbow-coloured effect on the belly. The older the fish, the darker the criss-crossed stripes along the flanks.
- Eating habits
- They are carnivorous and feed on species that swim close to the surface, such as sardines, anchovies and cicadas.
- Length and weight
- 30 to 50 cmMore than 4kg
How to detect the freshness of fish
The eyes should be flat and clear, with no cloudiness.
The flesh should be firm.
The scales should be clean and bright.
Tuna steaks should be bright pink with as little blood as possible in the centre.
Fresh tuna should smell of the sea. A fishy odour suggests it is past its best.
El pescado en casa
Keep refrigerated
As the cold chain can easily be broken once the fish leaves the fishmonger, it is important to store it in the coldest part of the refrigerator (between 2 and 4°C). Always consume as soon as possible.
Handle with care
To enjoy fish at its best, the less it is handled, the better. Always handle and cut fish quickly and firmly.
Store wrapped in a damp cloth
The best way to keep fish fresh for longer is to store it in the fridge wrapped in a damp cloth.
Fish freezes well
The fresher it is when you freeze it, the better it will be upon thawing. To ensure best results, always allow frozen fish to thaw slowly in the fridge to prevent sudden changes in temperature.
1 white Longfinned tuna steak
Ingredients
- Longfinned tuna - 250 g
- Garlic slivers - 20 g
- Sunflower oil
- Cider vinegar
- 1 dried cayenne pepper
- Olive oil
- Salt
- Sour potatoes - 100 g
- Stock - 200 ml
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