"Bluefin tuna" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Bluefin tuna — a species of tuna from the mackerel family. It inhabits tropical and subtropical waters at depths up to 300 m.

The flesh of the tuna has a rich red color, it is firm and juicy. It contains a lot of protein, vitamins and minerals, and also contains beneficial omega-3 and omega-6 fatty acids.

Tuna is used in cooking for making various dishes. It can be fried, baked, stewed, grilled, made into sushi and sashimi.

Here are some tuna preparation tips:

1. Choose fish with firm flesh and evenly colored.
2. Thaw tuna in the refrigerator to preserve its flavor and texture.
3. Do not overcook the fish on the heat, so that it does not become dry.
4. Use spices and herbs to enhance the taste of tuna.

Here are some tuna recipes:

• Fried tuna with lemon and herbs
• Tuna baked with vegetables
• Tuna and avocado salad
• Tuna sushi

Contraindications for tuna consumption:

Tuna may contain mercury, so it is not recommended to consume it in large quantities. Also, people with fish allergy should consume tuna with caution.