Tuna is eaten in the world no more than ten species, and at the "top of the pyramid" must be the bluefin tuna. Probably the king of the creatures like to prove their strength in their own way, they like to live in the lower temperature of the sea water area, store enough fat to keep warm.

The fishing season is usually in winter, and the climate-adapted meat is fattier and more tender, with just the right amount of vibrant color, and is especially sought after for its taste in the naked parts.

In addition, yellowfin tuna and albacore tuna are common, and although the taste is not top-notch, the fat is fatty and moist, which is unmatched by other fish.

Two, the acidic

Want to eat the delicious ingredients to the mouth is a long waiting process, as the top Japanese wagyu, tuna salvaged from the need to "acidic".

The so-called acidity is to relieve the stiffness of the tuna after death, large tuna acidity needs 2-3 days, so that the texture will be more soft, fresh flavor easily reach the peak.

Three, cooked

This process is similar to that of beef, but the process is more complicated, and naturally the price goes up. A perfectly cooked tuna is not readily available, and is only offered in fine Japanese restaurants.

The right temperature will allow the water in the fish to evaporate properly, and the meat will be firmer, giving off a completely different, rich, fresh flavor.

Four, parts

1, the big fat: distributed in the tuna abdomen in front of the middle, fat content can even be as high as 50%, sweet and soft, melt in the mouth, the price is naturally the most expensive.

The big fat can be subdivided into frost and snake belly. Frostbite has a very fine texture and even fat distribution, making it softer and more tender. The belly of the snake has a texture similar to the middle section of salmon, with layers of fat and pink meat, with some tendons, the texture will be a little harder compared to the frosted, but small chopped think it is very tasty.

2, in the fat: in the abdomen of the tuna, fat content of more than 15%, in addition to the kind of fat, the feeling of softness, but also slightly with a kind of just the right amount of acidity, so it is often used to do sashimi, sushi.

3, red body: mostly distributed in the back of the tuna. The color of the meat in this part of the body looks very dark, not the kind of nice pink, belongs to the deep red. Tight meat to eat rather more than a hint of fun, slightly acidic flavor aftertaste more delicate. What's more, the meat in the ruddy part is more malleable, so you can experience multiple flavors.