Tuna Fish in Marathi – Tuna Fish Information in Marathi There are many types of fish. One of them is tuna fish and today we are going to learn a little bit about this tuna i.e. Kupa fish.
Tuna Fish Information – Tuna Fish in Marathi
| Components | Information |
| Tuna fish | कुपा मासा – Tuna Fish in Marathi |
| Scientific name | Thunini |
| Mass | Atlantic bluefin tuna: 220 – 250 kg |
| Amount per 100 g | Calories 132 |
General Information – Tuna Fish Information in Marathi
Tuna is a saltwater fish belonging to the genus Thunnini, a subspecies of the Scombridae (mackerel) family. Thunini has 15 species out of five species. Bullet tuna (maximum length: 50 cm (1.6 ft)), weight: 1.8 kg (4 lb) Atlantic bluefin tuna (maximum length: 4.6 m (15 ft), weight: 684 kg (1,508 lb).
The average length of an Atlantic bluefin is 2 meters (6.6 feet). They are believed to live up to 50 years. Tuna, opa, and mackerel sharks are the only species of fish that can maintain a body temperature higher than the surrounding water. An active and agile hunter, the tuna is a cute, streamlined fish and one of the fastest swimming pelagic fish.
Yellowfin tuna, for example, is capable of speeds of up to 75 km / h (47 mph). Large speeds can be found in early scientific reports, and large speeds are still recorded in popular literature. These are fish found in warm seas.
They are widely used for commercial fishing and are popular as game fish. As a result of overfishing, some tuna species, such as the southern bluefin tuna, are in danger of extinction.
What is Tuna Fish Called in Marathi
Description
Tuna is a cute and well-groomed fish that is well-suited for speed. It has two finely spaced dorsal fins on its back. The first is “depressible”. They can be put down, flushed. Who work behind his back. There are seven to ten yellow finlets from the dorsal fin to the tail.
There are three static horizontal nails on each side. The dorsal side of the tuna is usually dark blue in metal, while the ventral side or underside of the pores is silver or white.
Physiology
These fish are found in large numbers but rarely in oceans around the world. They generally grow in tropical and temperate waters at about 45 ° north and south latitudes of the equator. All tuna are able to maintain the temperature of some parts of their body higher than the temperature of the surrounding seawater.
Bluefin, for example, can maintain a core body temperature of 25-33 ° C (77-91 ° F) in cold water as low as 6 ° C (43 ° F). Unlike other endothermic animals such as mammals and birds, tuna does not maintain a temperature in a relatively narrow range. Tunis acquire endothermic by conserving heat generated by normal metabolism.
In all toons, the heart moves at ambient temperature, as it receives cold blood and coronary circulation occurs directly through the gills. Rite Mirabile (“wonderful network”) connects the veins and blood vessels around the body. Allows almost all metabolic heat from venous blood to “reclaim”.
The system thus minimizes the effects of surface cooling. This allows the tuna to increase the temperature of the skeletal muscles, eyes, and high-aerobic tissues of the brain. Which supports faster swimming speeds and lower energy costs and which enables them to survive in cold water.
Fishing
The Australian government had in 2006 alleged that Japan had seized 12,000 to 20,000 tonnes per year for illegal overproduction of southern bluefin instead of the agreed 6,000 tonnes. The value of such overfishing would be US $ 2 billion. Such overfishing has caused severe damage to bluefin stocks.
According to the WWF, “Japan’s huge appetite for tuna will lead to the extinction of this fish unless the fisheries agree to tougher quotas.” Japan’s Fisheries Research Agency claims that Australian and New Zealand tuna fishing companies underestimate the total catch of their southern bluefin tuna and ignore the sum of the total acceptable catch internationally.
In recent years, daytime fish auctions have opened at Tokyo’s Tsukiji Fish Market and Toyosu Market, setting record prices for bluefin tuna. This shows the demand for tuna fish in the market. In 2010, 2011, 2012, 2013, and 2019, new record prices were set for one fish.
Food
Fresh and frozen
Fresh or frozen meat of tuna is widely regarded as tasty food. It is made in a variety of ways where it is shipped. It is served as a steak.
The flesh of most species is known for its thickness and tough texture. In the UK, supermarkets began flying in fresh tuna steaks in the late 1990s, helping to increase the popularity of using fresh tuna in cooking. Until 2009, celebrity chefs regularly showcased fresh tuna in salads, wrap, and four-grilled dishes.
Pre-cooked
Since tuna is often caught far from the processing site, it can be spoiled by interim cultivation. The tuna is usually held by hand and then preheated for 45 minutes to three hours.
The fish is then cleaned and filtered, canned (and sealed), dark lateral blood meat is usually canned separately for pets ( cat or dog ). The sealed can is then heated for 2-4 hours under pressure (called “retort cooking”). This process kills any bacteria, but the histamine produced by those bacteria persists and can cause further taste loss.
The international standard sets the maximum histamine level at 200 mg per kg. An Australian study found 53 types of unflavored canned tuna. In which safe histamine levels have not been exceeded.
Light and white
In some markets, depending on the color of the flesh of the tuna species, the can is labeled as “light” or “white” meat, “light” means light pink, and “white” means gray-pink. In the United States, only albacore can be legally sold in canned form as “white meat tuna.” In other countries, yellowfin is also acceptable.
Mercury and health
The content of mercury in tuna can change drastically. The American Medical Association is an organization working to improve the warning about mercury in Tuna. Who adopted a policy that doctors should help their patients become more aware of the potential dangers.
A study published in 2008 found that the distribution of mercury in the flesh of ripe tuna is closely related to the lipid content, suggesting that the higher the concentration of lipids in the edible tissue of the captive tuna, the more the other components may remain the same. They have a mild effect on mercury content.
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