/ Our magazine / Discovering tuna: everything you need to know
/ Our magazine / Discovering tuna: everything you need to know
When talking about prestigious qualities of fish, we cannot fail to mention tuna, which belongs to the family of Scombridae. Tuna is certainly one of the most widespread species of fish in our seas, particularly in the waters of Sicily, especially along the coast of Trapani, where most of Italy's master tuna fishers are located. The family of "Thunnus" includes as many as eight different species, characterized primarily by their large sizes, which can range from the one-meter length of Thunnus atlanticus to the four and a half meters of Thunnus thynnus.
Tuna is among the most prized quality of fish, a characteristic that primarily explains why, before being processed, a process that occurs exclusively at an artisanal level, the catch must necessarily be fresh and come from the work of fishing boats specialized in this type of fishing. In the Italian seas, one can mainly find Bluefin Tuna and Albacore, two of the most prized quality of tuna that are appreciated by chefs.
The bluefin tuna, scientifically known as Thunnus thynnus, is undoubtedly among the most prized products of the sea, found in the tropical waters of the Atlantic Ocean and the Mediterranean Sea; this particular species is also characterized by its preference for swimming offshore and generally inhabiting waters with temperatures above 10 °C. The meat of bluefin tuna is of a deep red color, extremely tender and tasty, but above all nutritious because it is rich in proteins and unsaturated fatty acids such as Omega 3, a substance that is extremely useful for protecting the cardiovascular system.
The delicious bluefin tuna is undoubtedly one of the most prized and sought-after fish species that, due to the intensive fishing of recent decades, is now at risk of extinction, to the point of appearing on the red list of Greenpeace, which includes all marine species at risk. For the processing of bluefin tuna, we rely on tradition, following the guidelines passed down from master tuna fishers.
The first phase clearly involves the use of catch of the day, as freshness of the fish is a fundamental and basic requirement, followed by cold washing of the bluefin tuna and finally cutting. The division of the fish meat into various anatomical parts, more or less prized, must be done using special knives; it is also necessary that this operation is carried out by skilled personnel experienced in handling fishery products to avoid the removal of important gastronomic parts.
From the cut of the Bluefin Tuna, those parts considered the most prized are selected: the ventresca, obtained from the fattiest part of the animal, which surrounds the abdominal cavity, the tarantello or mosciame, a delicacy obtained from the lower abdomen of the bluefin tuna, specifically from the upper part of the ventresca, and finally the fillets. In the second phase of processing, the various parts derived from the cut are boiled, salted, and soaked in extra virgin olive oil before being put to dry. Once the tuna meat has absorbed the oil, the sterilization phase is then carried out, as required by new European regulations.
Another variety of tuna, less prized than bluefin tuna, but that always manages to captivate the palates of diners is certainly the Albacore Tuna. The Albacore Tuna, scientifically known as Thunnus alalunga, is primarily found in the Mediterranean Sea and especially in the Adriatic Sea, and has very similar characteristics to bluefin tuna. The main anatomical differences between these two species mainly lie in the fins: in the albacore, these extend up to the anal fin. It should also be noted that the eyes are larger compared to those of bluefin tuna.
The best type of processing for albacore tuna is artisanal, which differs from industrial processing primarily in the way the fish is cut—strictly by hand. The cut fish is placed in a basin with water and brine where the cooking process occurs, whose purpose is to remove all impurities from the albacore tuna. After this phase, the cooling takes place in adjacent tanks to the cooking ones; once the desired temperature is reached, the meat is cleaned, removing the skin, bones, fins, and all those parts that still show traces of blood, as these make the fish inedible.
Tuna is a dish that pairs well with various flavors, and in our country, the homeland of good cuisine, there are many dishes where it is the main course. Let's explore some tasty and easy ways to enjoy the best tuna in oil.
The classic pairing for tuna is with pasta, a quick and nutritious dish that can be prepared in minutes, recommended for those who work outside and bring lunch from home. To prepare a good pasta with Albacore Tuna fillets, rigatoni or fusilli are usually chosen, or any other pasta shapes that are perfect for absorbing and retaining the sauce, whatever it may be; the most classic sauce involves the use of fresh tomatoes and tuna sautéed in a pan with oil and onion. Sometimes, pitted black olives are added for a touch of acidity to the sauce.
The ventresca of tuna has a flavor that can truly win you over from the very first taste. The ventresca is the most prized part of the tuna and, for this reason, is ideal to be enjoyed on its own as a starter or as a light main course, perhaps accompanied by grilled vegetables.
One way to enjoy this precious product is to use it as an ingredient for fresh yet tasty salads: the result will be truly amazing as it will allow you to savor a dish that is very healthy and, above all, delightful, absolutely different from the usual given that the meats of Albacore Tuna are extremely tender and flavorful.
The Sardinian Bluefin Tuna is one of the types of tuna among the most prized and sought-after. It is also the tuna that possesses the most nutritious meat, particularly rich in proteins and fats. Given the high prestige and success that this product enjoys in the market, we can say that the best way to enjoy it is to consume it on its own, accompanied by a side of not overly strong flavored vegetables that do not overshadow the flavor of the bluefin tuna meat. Every meal is thus suitable for bringing this truly gourmet product to the table that will amaze you from the very first bite.
All the tuna in oil comes exclusively from excellence such as Tonnare Fao37, Sarda Affumicati, located in Buggerru in the heart of Sardinia, and Mare dell’Etna, which is located in Acireale on the eastern coast of Sicily. In short, only the best from the sea of our wonderful islands!
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