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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Thunnus thynnus |
June: Spawning continues, tunas begin moving back to open waters after mating.
Important commercial species in the Atlantic and Mediterranean A delicacy in Japanese cuisine for sushi and sashimi
Large pelagic predator reaching over 3 m Inhabits temperate and subtropical waters Migrates long distances, forming schools
Caught by trolling, longlines, and large nets Often targeted by sport fishing with heavy tackle
Best fishing times are early morning and late evening Active at water temperatures 15–25°C
Average weight: 250 kg
Meat is bright red, fatty, highly prized for sashimi and sushi Chill and process quickly to preserve quality
Fillet: Sashimi, sushi, frying, grilling
Whole: Baking, grilling
Head and bones: Rich broths
Whole: Baking, grilling
Head and bones: Rich broths
Bluefin tuna sashimi (Raw preparation)
High-quality meat, freshness required
High-quality meat, freshness required
1. Slice chilled fillet thinly.
2. Serve with soy sauce, wasabi, and pickled ginger.
2. Serve with soy sauce, wasabi, and pickled ginger.
Grilled tuna with teriyaki sauce (Grilling)
Sweet-salty flavor with smoky aroma
Sweet-salty flavor with smoky aroma
1. Marinate fillet in teriyaki sauce for 30 minutes.
2. Grill 4 minutes per side.
3. Serve with vegetable side.
2. Grill 4 minutes per side.
3. Serve with vegetable side.
Sesame-crusted fried tuna (Frying)
Crispy crust and tender meat
Crispy crust and tender meat
1. Coat fillet in sesame seeds.
2. Quickly fry 2–3 minutes per side.
3. Serve with rice or salad.
2. Quickly fry 2–3 minutes per side.
3. Serve with rice or salad.
Baked tuna with herbs (Baking)
Aromatic and tender dish
Aromatic and tender dish
1. Rub fish with olive oil, salt, and herbs.
2. Bake at 180°C (350°F) for 20 minutes.
2. Bake at 180°C (350°F) for 20 minutes.