Tuna

Tuna: From Ocean To Dinner Plate

Tuna is a key component of many healthy diets around the world. From canned tuna in a sandwich to sashimi in sushi, tuna is a versatile and delicious seafood source. But have you ever stopped to think about just how many steps it takes to go from the ocean to your dinner plate? Let’s take a look at the journey of a tuna from the ocean to your meal.

At the start of its journey, tuna can be found in the open water of the ocean. In particular, certain species of tuna live in temperate and sub-tropical waters. This includes the bluefin tuna, one of the most popular varieties of fish eaten as sashimi. Tuna live in these regions because they prefer warm waters, with plenty of prey to eat, such as shrimp and small fish.

Once spotted by fishermen, the tuna are caught using several nets designed to trap the fish in the correct size and quantity. Nets are also designed to minimize damage to the tuna in order to preserve its freshness and quality. After being caught, the tuna is transferred onto a fishing vessel, where it will eventually be processed for sale.

The next step in the process is the cleaning of the tuna. The fish is gutted and its scales are removed. Then it’s placed in a container to await packaging or shipment. Depending on the type of tuna and the buyers’ specifications, the fish may be frozen or delicately filleted and placed into ice.

From the fishing vessel, the tuna is shipped to seafood packing facilities. At the packing facility, the tuna is processed according to the buyer’s preferences. Filleting is an option; however, some buyers prefer to purchase tuna in its whole state. In these cases, the packing facility will package the tuna correctly, before it is transported to consumer outlets.

Once purchased, the tuna reaches its destination. Depending on its intended use, the tuna only needs to be defrosted and cleaned. However, if the consumer wishes to prepare the fish for sushi (sashimi in particular), additional steps need to be taken.

The preparation for sashimi is a complicated endeavor and should only be done by experienced professionals. First, the tuna must be gutted, deboned and filleted. Then it must be trimmed, washed, and soaked in vinegar water. This process helps to cleanse the fish and remove any impurities.

The tuna should then be blanched in order to remove any remaining toxins or proteins on the fish’s skin. The blanching step is often done by hand since the professionals need to ensure that the process is not done for too long. Finally, the tuna should be seasoned with salt and chilli, and sliced into thin pieces.

After being prepared, the sashimi is ready to be served and enjoyed. Sashimi is often served with soy sauce, wasabi, and ginger slices as accompaniments. The flavor and texture of sashimi comes from its freshness. Therefore, it is always recommended to consume sashimi as soon as it is prepared to get the full flavor and experience.

From the open ocean to our dinner plates, the journey of tuna is a fascinating study in the complexity of global seafood supplies. This is especially true for those of us who prioritize sustainable fishing practices. By understanding the effort and care that goes into the journey of tuna from ocean to dinner plate, we can be sure to support fisheries that adhere to ethical and sustainable standards.