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.
the most expensive can to buy.
their flesh is pale pink, very flavorful.
1,000 pounds), the fish loses its flavor as it grows,
used mostly for sushi, it is not canned.
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.
desirable fat content, often used in canning.
* Benefits of Omega-3 fatty acids include:
* Benefits of Omega-3 fatty acids for pregnant women include:
*How I personally prepare my tuna:
*Other ways to prepare tuna:
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
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.
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!