Smoked tuna

Tuna fish are especially popular in Japan, where they are widely eaten in a wide variety of species, most often raw or fried. But one of the most popular products from this fish still remains smoked tuna, which has unsurpassed gastronomic qualities - excellent taste and unsurpassed aroma.

Interestingly, in the Land of the Rising Sun, almost every supermarket has even a specially designated tuna counter. It is known that about 80 percent of bluefin tuna, which is caught in the Mediterranean Sea and the Atlantic, consumes in Japan. And this is no less than 43 thousand tons.

Despite the fact that the Japanese are rightfully considered one of the main lovers of tuna, in recent decades there has been a clear increase in the consumption of tuna in all other parts of the world. Such an increased interest could not but affect the decline in the tuna population, and therefore certain species of this huge fish are already listed in the Red Book.

Be that as it may, the universal love of foodies around the world for this fish is quite justified, because tuna is distinguished by very tasty juicy and tender meat. In addition, numerous useful qualities are characteristic of him. It is good not only in fried, boiled, baked or raw form, but also in high demand canned tuna, which acts as an excellent basis for numerous culinary masterpieces, in particular salads and snacks.

This is not to mention smoked tuna, which is an invariable component of Japanese cuisine - sushi, sashimi and rolls. There he plays the role of the most delicious filling, which is placed together with other important components.

Thanks to its taste and attractive appearance, smoked tuna has become one of the favorite products of our hostesses who use this fish not only in Japanese dishes so popular today, but also in numerous salads, cold snacks and other exquisite, but also at the same time simple dishes.