Tuna or Thunnus are salt water fish and worldwide delicatesen due to their nutricial value-namely: rich in proteins. In Greece-and in the Meditteranean in general- Yellowfin tuna or Thunnus albacares is the most common tuna specie. Their main characteristics that distinguishes tuna are: they are notorious known to be fast swimmers (some species reaching up to 70km/h!!!) and second, some tuna species have developed a self preservation mechanich that allows them to raise their body temperature by means of muscular activity, thus allowing the tuna to survive to hostile waters of extremely low temperatures, while the same time allows them to maintain maximum swimming speed with minimum energy effort. Bluefin tuna for example which can be found in both Atlantic and Pacific ocean waters, can self-impose and maintain a body temperature of 24-35 C degrees while swimming in water temperatures as cold as 6-4 C degrees.
Yellowfin tuna are well know for their nutricial values, thus are a meal that most families should include in their meal schedule. Canned tunna was first produced in thew early 1930’s and became immediately popular worldwide. Moreover, tuna fish is also prefered as a basis in many weight trainers’ diets, as it is rich in protein and easy to prepare/cook. Indeed, tunna fish are rich in Vitamin D, especially valuable for infants and children, and also contains omega-3 fatty acids. The latter is extremely important because omega3-fatty acids cannot be synthesized by the human body, but they are vital for human metabolish. You can find out more insigths about tunna and valuable tips at http://www.riomare.gr/index.php?module=content&action=category&id=007001&cid=102. Rio Mare is member of the Bolton group and was established in 1951 in North Italy, producing until today, high quality canned tuna worldwide.
There are over 40 different tuna species worldwide. Generally speasking we can assume that the main tuna species are 6: Atlantic bluefin, Pacific bluefin, Southern bluefin, bigeye, yellowfin and albacore.According to the International Seafood Sustainability Foundation report, tuna are widely populating all the earth oceans. According to thefatlossauthority.com, tuna fish are low in saturated fat, sodium and sugar. Tuna can be incorporated succesfully in most recipes such as: tunasalad, spagetti with tuna and others. You can find many, many more tuna recipies in the following link: http://www.riomare.gr/index.php?module=content&action=category&id=001