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TUNA

VIEWS: 116 PAGES: 17

									TUNA



                   Belinda Knott

       http://www.noaa.gov
History of Tuna

   In the early 1900’s sardines were the most popular fish on the
    market.
   In 1903 sardines began to disappear and tuna became the
    dominate fish on the market.
   Surprisingly, the tuna industry began by accident.




   http://www.tunafacts.com
   www.ernestinho.blogger.com
History (contd.)

   Southern California canner, Albert P. Halfhill is responsible for
    starting the tuna industry.
   Halfhill decided to pack the empty sardine cans with albacore.
   Once consumed by several people, tuna became the fish of
    choice and more canners began to pack tuna rather than
    sardines.
   By 1913 the tuna industry was booming, producing 115,000
    cases a year.

   http://www.tunafacts.com
   www.blueseagrill.com
Tuna and WW1

   During World War 1, tuna reached its peak of
    popularity because the soldiers needed a protein-
    rich food to maintain health and energy.




   http://www.tunafacts.com
   www.drychum.com
Interesting Facts

   In 2000, vacuum-packed pouches were made for convenience.
   Americans eat over one billion pounds of canned and/or
    pouched tuna a year.
   Tuna is convenient, affordable, rich in protein, low in fat and
    calories, and a great source of the essential omega-3 fatty
    acids, and vitamins B6 and B12.




   http://www.tunafacts.com
   www.foodservicedirect.com
More interesting facts

   Tuna is a member of the Mackerel family.
   Tuna is found in all of the oceans around the world except the
    polar seas.
   The majority of tuna comes from the Pacific Ocean (66% of the
    total world catch) and the remanding tuna comes from the
    Indian Ocean (20.7%), Atlantic Ocean (12.5%), and the
    Mediterranean and Black Seas (0.8%).
   Some tuna can reach speeds over 40 mph.
   Tuna is fished in over 70 countries worldwide.

   http://www.tunafacts.com
Interesting Facts (contd.)

   Japan and the USA are the largest consumers of tuna.
   Tuna can be baked, broiled, grilled, and fried.
   Light meat tuna can be safely stored up to five years.
   Canned tuna is available in “solid” or “chunk.”
   Solid tuna is a solid portion of loin, cut into pieces only to fit in
    the can.
   Chunk tuna is a mixture of cut pieces, varying in size.
   Chunk, light tuna is the most popular type of canned tuna.
   The source of most chunk, light meat is skipjack.

   http://www.tunafacts.com
Different Types of Tuna

   Albacore- white meat tuna, rich in omega-3 fatty acids,
     the most expensive can to buy.
   Yellowfin- Large fish (reaching up to 300 pounds),
    their flesh is pale pink, very flavorful.
   Bluefin- Among the largest tunas (reaching over
    1,000 pounds), the fish loses its flavor as it grows,
    used mostly for sushi, it is not canned.
   Skipjack- this fish gets it’s name because it skips
     in and out of the water, smaller fish (reaches up
     to 40 pounds, but typically they range from 6-8
    pounds), this tuna is mostly canned.
   Bigeye- similar to the Yellowfin tuna, mild flavor,
    desirable fat content, often used in canning.
   http://www.tunafacts.com
   www.tunafishlover.blogspot.com
Nutritional Contributions

   Tuna fish is low in saturated fat and high in protein. It is packed with
    both Vitamins B6 and B12, and is a good source of Phosphorus,
    Niacin, Selenium, and omega-3 fatty acids.
   http://www.nutritiondata.com/facts-001-02s0376.html
   www.janabrands.com
Omega-3 Fatty Acids
   Canned tuna is loaded with the Omega-3 fatty acids that are an essential part
    of a balanced diet.

   Both fresh and frozen tuna are excellent sources of Omega-3 fatty acids.

   Keep in mind that once tuna is cooked and canned, the Omega-3 fatty acid
    content is not as high as raw tuna.

   The American Heart Association recommends one to two servings of fish per
    week.



     •   http://www.tunafacts.com
     •   Http://www.omega-3info.com/faqs.htm
     •   www.ninemsm.com
The Benefits of Omega-3 Fatty Acids

 * Benefits of Omega-3 fatty acids include:
  –   Protective and preventive qualities on cardiac health
  –   Decreases risk of cardiovascular disease by decreasing the level of triglyceride fat
  –   Lowers blood pressure and improves overall health of the arterial system
  –   Reduces the likelihood of blood clots and stroke
  –   Protects against breast, colon, and prostate cancer
  –   Optimal brain development
  –   May improve your sex life by reducing feelings of depression
  –   Long term memory retention
  –   Improved eye and skin health
  * Benefits of Omega-3 fatty acids for pregnant women include:
        -   Lower chance of suffering from postpartum depression
        -   Http://www.tunafacts.com
Preparation

 *How I personally prepare my tuna:
 –   I prefer solid white albacore
 –   I mix the tuna with mustard, relish, old bay, and crushed crackers.
     It is delicious!
 *Other ways to prepare tuna:
         With mayo or miracle whip
         With yogurt
         Right out of the can




    www.bhg.com
Recipes
   Tuna Biscuit Bake - Casserole Recipe


    1 can tuna (6 oz), drained,
    1 can cream of celery soup
    ¼ cup milk
    1 pkg (frozen) mixed vegetables, cooked and drained
    1 tsp minced onion
    Combine above and place in 2-1/2-quart casserole. Bake at 400 degrees for 15
    minutes.
    Remove from oven. Place contents of 1 can of refrigerated baking powder
    biscuits around edge of hot casserole. Sprinkle biscuits with ½ cup shredded
    cheddar cheese.
    Return to oven. Bake for 15 minutes. Serve

   http://www.justgreatrecipes.com
Recipes
   Tuna Stuffed Potato - Fish Recipe

    6 medium potatoes
    6 Tbsp butter
    1/4 cup milk
    1 Tsp salt
    1/8 tsp pepper
    1 (7 oz) can white tuna
    2 Tbsp onion
    1 cup cheddar cheese, grated
    Bake potatoes in 400 degree oven about one hour.
    Split each potato in half. Remove potato from skin shell. In bowl, combine
    potato meat, butter, milk and seasonings. Blend together until smooth.
    Add onion and tuna. Fill skin shells with this mixture. Sprinkle with cheese.
    Bake in the 400 degree oven until cheese melts.
http://www.justgreatrecipes.com
Good Tuna Web Sites

   http://www.starkist.com
   http://www.bumblebee.com
   http://www.answers.com/topic/tuna
   http://tunafacts.com/mercury/myths.cfm
   http://www.atuna.com
   http://www.tunafacts.com/recipes
   http://www.hormel.com/home.asp
Tuna Poem
By: Belinda Knott


                 Tuna is the fish for me,
            it is jam packed with Omega 3’s.
          Caught in the ocean blue and deep,
       If I could I’d eat Tuna 8 days a week!

www.starkist.com
Bibliography
   http://www.tunafacts.com
   http://www.nutritiondata.com/facts-001-02s0376.html
   Http://www.omega-3info.com/faqs.htm
   http://www.justgreatrecipes.com
   http://www.noaa.gov
   www.ernestinho.blogger.com
   www.blueseagrill.com
   www.drychum.com
   www.foodservicedirect.com
   www.tunafishlover.blogspot.com
   www.janabrands.com
   www.ninemsm.com
   www.bhg.com
   www.starkist.com

								
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