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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.
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.
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 ...
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.
The yellowfin tuna (Thunnus albacares) is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi , from the Hawaiian ʻahi , a name also used there for the closely related bigeye tuna . [ 3 ]
Four of the most commonly eaten fish that are low in mercury are canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore ("white tuna") has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
Other oily fish, such as tuna, also contain omega−3 in somewhat lesser amounts. Although fish is a dietary source of omega−3 oils, fish do not synthesize them; they obtain them from the algae (microalgae in particular) or plankton in their diets. [14]
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