Ingredient

Tuna, longtail

The Ocean's Swift Hunter

Tuna, longtail is a species of tuna that inhabits tropical and subtropical waters. It is characterized by its streamlined body, metallic blue-black coloration on the upper body, and silver-white underside. The flesh of longtail tuna is firm, meaty, and rich in flavor, making it suitable for various culinary preparations, such as grilling, searing, or raw consumption in sushi and sashimi.

Fish meat and products thereof› Fish (meat)› Marine fish› Tunas, bonitos, billfishes› Tuna and bonito (generic)› Tuna

The flavor profile of longtail tuna is characterized by its rich, meaty taste with a hint of sweetness. It has a firm texture that holds up well to cooking methods like grilling or searing, while also being tender enough for raw consumption in sushi and sashimi.

Origins and history

Longtail tuna is found in the Indian and Pacific Oceans, particularly in the waters of Southeast Asia, Australia, and the Pacific Islands. It has been an important food source for coastal communities for centuries and continues to be a valuable commercial fishery today.

Nutritional information

Longtail tuna is an excellent source of lean protein, omega-3 fatty acids, and various vitamins and minerals. It is low in saturated fat and calories, making it a healthy choice for seafood lovers.

Allergens

Fish allergies are the most common allergens associated with tuna, including longtail tuna. Individuals with fish allergies should avoid consuming this ingredient.

How to select

When selecting longtail tuna, look for fish with clear, bright eyes, shiny skin, and a fresh, ocean-like smell. The flesh should be firm and spring back when pressed gently. Avoid fish with dull eyes, discolored skin, or a strong fishy odor.

Storage recommendations

To maintain the freshness and quality of longtail tuna, store it in the refrigerator at temperatures below 40°F (4°C). Keep it wrapped in plastic or place it in an airtight container to prevent any odors from contaminating the fish. Consume within a day or two for the best flavor and texture.

Preparation tips

Longtail tuna can be prepared in various ways, including grilling, searing, baking, or even enjoyed raw in sushi and sashimi. It pairs well with citrus flavors, soy sauce, ginger, and sesame oil.

Culinary uses

Longtail tuna is commonly used in Asian cuisines, particularly Japanese cuisine, where it is highly prized for its quality and flavor. It is also popular in Mediterranean and Latin American cuisines. It is commonly used in dishes like sushi, sashimi, ceviche, and grilled tuna steaks.

Availability

Longtail tuna is commonly available in regions with access to tropical and subtropical waters, such as Southeast Asia, Australia, the Pacific Islands, and parts of the Mediterranean. It is also exported to various countries around the world.