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TUNA PowerPoint Presentation


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  1. TUNA Belinda Knott

  2. 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. • •

  3. 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. • •

  4. 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. • •

  5. 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. • •

  6. 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. •

  7. 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. •

  8. 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. • •

  9. 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. • •

  10. 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:// •

  11. 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://

  12. 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 •

  13. 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 •

  14. 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.

  15. Good Tuna Web Sites • • • • • • •

  16. Tuna PoemBy: 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!

  17. Bibliography • • • Http:// • • • • • • • • • • •