产品描述：

Macroorder tuna are named for their large eyes, which are slightly larger than the yellow fins, up to two meters in size as adults, with a smaller second dorsal and anal fin. In addition, they are called "short tuna" and "fat tuna" because they are short and strong and can swim fast.

Known as the "King of Sashimi", it is regarded as a premium food and top delicacy all over the world. The big eye tuna meat is plump and chewy, with a tight taste and rich fresh aroma and sour taste. It has the charm that no other fish can match. You can enjoy the delicious and delicate feeling with a gentle bite. Oil content is relatively low, favored by the majority of consumers. Tuna is rich in DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), Omega-3 fatty acids, taurine, potassium, protein, vitamin B12 and other nutrients.

Tuna parts
Tuna is large and can be divided into different parts such as red meat and fat meat.
Red meat is mainly found on the back of tuna, which is muscled and has a high heme content, and has a lot of lean meat because tuna need to migrate long distances. This part of the red meat is dark red in color, high in iron and heme, also known as "naked", mellow in taste, less fat.
The fatty meat is mainly found in the belly of the tuna, which is high in oil and rich in nutrients. From the head to the tail, the fat and meat are respectively called "big belly" and "middle belly". From the big belly to the middle belly, the meat color becomes lighter in turn, the oil content increases in turn, and the fat and nutritional value also increases gradually. This is also the highest value part of the whole body of a tuna. The fat of the abdomen is rich, the middle abdomen is melted in the mouth, and the fat is moderate.
In fact, not only does the belly and the back of tuna differ in price, but the left and right halves of tuna also differ in price.
In some Japanese fishing ports, tuna are kept on the same side from being caught to being transported to market without turning over in the middle. In the process, the weight of the fish's body compresses the downward side of the body more and the meat breaks easily. In this case, the upside-down side (upper body) has better fish quality and a higher price.

Oceangoing self-fishing -60℃ ultra-low temperature frozen
-60℃ frozen, so that the living cell membrane is not damaged, keep the meat fresh, in every logistics link to maintain the ultra-low temperature of -60℃, in order to maintain the perfect freshness of fish.

1. Gently rinse frozen tuna under running water
2. Add 4%-6% salt to warm water at 40°C
3. Soak in warm brine for 1-3 minutes
4. Remove the tuna and rinse the surface with running water before draining
5. Wrap the tuna in a clean absorbent paper or towel and defrost for 20-30 minutes
When thawed in warm brine, the color of the tuna turns to a fresh, shiny red. It is also the best tasting and most nutritious.

Big eye tuna sashimi

Practice:
① It is best to cut into 5mm - 1cm thick slices, and the slices must be uniform, so as to ensure tender and non-greasy taste. If it is too thin, it will not have a smooth texture and chewy texture. If it is too thick, it will feel greasy.
② The most classic meal of Damu tuna sashimi is dipped in soy sauce and then eaten with fresh wasabi. The mouthwatering red color, salty flavor of soy sauce and pungent flavor of wasabi make the meat juice burst out immediately at the first bite of chewing and blend together. With full and elastic taste, this brings people not only the enjoyment of color, flavor, but also a touch sensation that the mouth has never experienced before. This is the ultimate lure from the sea, from -60℃ large eye tuna sashimi.

Sauteed bigeye tuna
Practice:
① Rub the whole big eye tuna with black pepper and salt.
② Heat the oil in a pan, put in the tuna, fry until the surface turns brown, then turn over.
③ Fry until each side is browned, remove from the heat, and slice.
Tips：
The oil must be hot enough and the frying time should be short so that the tuna is crispy on the outside and tender on the inside.

Big eye tuna pasta
Main ingredient: Pasta 150g
Ingredients: 3 mushrooms, 8 hollandaise beans, half an onion, half a big eye tuna
Dressing: 1/2 teaspoon salt, 5 cloves garlic, 1 teaspoon black pepper, pasta Perilla, 2 tablespoons dressing, a dash of herbs, olive oil, water
Tuna pasta
1. First cook the noodles according to the instructions, fill a pan with water, add a little salt and olive oil, and cook for eight minutes
2. While the noodles are cooking, prepare the garnish. Wash and cut the mushrooms, Onions and hollandaise
3. Pour olive oil into a wok and saute onion
4. Then add the mushrooms and add a little salt
5. Saute mushrooms and Onions until soft, add Dutch beans, turn off the heat after 10 seconds, remove the dish and set aside
6. When the noodles are soft, remove them and pour in a little olive oil and mix well
7. Add a little olive oil to the pan and saut the minced garlic over low heat
8. Then pour in the pasta and stir fry
9. Add pasta sauce, tomato sauce if not available, stir well, then add the fried vegetables and tuna, add freshly ground black pepper and herbs, stir well and serve
Cooking skills
1, cooking pasta water to a little more, if you like to eat a little soft time can be extended for two minutes;
2. When frying noodles in the second step, you can replace olive oil with butter, and the taste will be more rich.

Big eye tuna sandwich
Recipe: 1. Slice two triangles of toast and spread slices of yellow melon (or your favorite vegetable).
2. Fry an egg and make it look perfect.
3. Add cooked or seared alba tuna.
4. Finally, a glass of fresh milk, three clementines, and breakfast with music.