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Euthynnus is a genus of ray-finned bony fish in the family Scombridae, or mackerel family, and in the tribe Thunnini, more commonly known as the tunas.Species in the genus Euthynnus are also known as "little tunas," and are found in subtropical oceans worldwide.
Skipjack tuna is an important fish in the native cuisine of Hawaii (where it is known as aku) and throughout the Pacific islands. Hawaiians prefer to eat aku either raw as a sashimi or poke or seared in Japanese tataki style. [24] The trade in pickled skipjack tuna is a driving force behind the commercial fishery of this species in Spain. [25]
Global capture production of Kawakawa (Euthynnus affinis) in thousand tonnes from 1950 to 2022, as reported by the FAO [3]Euthynnus affinis, the mackerel tuna, little tuna, eastern little tuna, wavyback skipjack tuna, kawakawa, [4] or tongkol komo is a species of ray-finned bony fish in the family Scombridae, or mackerel family.
Sate tuna or tuna satay, also commonly referred as Gorontalese tuna satay is a speciality satay, originally from Gorontalese cuisine, Sulawesi island, Indonesia. [1] [2]Sate tuna or sate Gorontalo founded by Gorontalese since early 19th Century and it is so popular because of the skipjack tuna fish quality from the Sulawesi Sea and Gulf of Tomini.
A tuna (pl.: tunas or tuna) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae family.The Thunnini comprise 15 species across five genera, [2] the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the Atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb [citation ...
Like krupuk udang (prawn cracker), krupuk ikan (fish cracker) is a popular type of krupuk in Indonesia. Tenggiri and cakalang (skipjack tuna) are probably popular fish used for fish crackers. Nevertheless, other edible fish, such as bawal and ekor kuning (Caesionidae), might also be used
Japan is both the biggest consumer and the leader in tuna farming research. [17] [18] Kinki University of Japan first successfully farmed already-hatched bluefin tuna in 1979. In 2002, they succeeded in breeding them, and in 2007, the process was repeated for a third generation. [19] [20] [21] This farm-raised tuna is now known as Kindai tuna ...
In fact, tuna can maintain the temperature of their muscles at 5–20 °C (9–36 °F) above the temperature of surrounding water. [31] Overall, tuna do not have a set body temperature point; rather it maintains its T B within a narrow range, with variations of only 4–5 °C (7–9 °F) over time and from individual to individual. [31] [32]