Fish and Soy Sauce

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  • Topic: Fish, Tuna, Fish anatomy
  • Pages : 21 (6039 words )
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  • Published : May 13, 2013
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ABOUT FISH

Fish is a food consumed by many species, including humans. The word ‘’fish’’ refers to both the animals and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.

Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Most fish are cold-blooded, allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher temperature. Fish mostly can be found in nearly all auqatic environments, from high mountain streams to the abyssal and even hadal depths of the deepest oceans. There are 32,000 species fish in the world exhibit greater species diversity then any other class of vertebrates.

Fish, especially as food, are an important resource worldwide. Commercial and subsistence fishers hunt fish in wild fisheries (see fishing) or farm them in ponds or in cages in the ocean (see aquaculture). They are also caught by recreational fishers, kept as pets, raised by fish keepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.

HISTORY OF FISH
THE MOST EXPENSIVE FISH PER POUND
Bluefin Tuna
A bluefin tuna set a new record price at Tokyo’s Tsuiji Fish Market this week. The owner of a sushi restaurant chain bid 56.49 million yen, or about $736,000 for the giant fish. At 593 pounds, that works out to about $1,238/lb. Last year’s price record for a bluefin in Japan was 32.49 million yen. The buyer said he wanted to liven things up a little after the earthquake and nuclear disaster. Bluefin tuna is one of the largest, fastest, and most gorgeously colored of all the world’s fishes. Their torpedo-shaped, streamlined bodies are built for speed and endurance. Their coloring—metallic blue on top and shimmering silver-white on the bottom—helps camouflage them from above and below. And their voracious appetite and varied diet pushes their average size to a whopping 6.5 feet (2 meters) in lengt2h and 550 pounds (250 kilograms), although much larger specimens are not uncommon.

The most popular foods of bluefin tuna is tuna shushi in Japan. The tuna has a simple, but robust taste. It has almost no fat, and has a firm flesh. The blue fin tuna orhonmaguro (true tuna), nicknamed the “black diamond” (for its shiny cobalt skin), is considered the best match for Edo style sushi, and is appreciated much more than the yellow fin or ahi tuna. The yellow fin lives in the warm currents and its flesh is bland, due to high water content, and soft compared to the blue fin which lives in the cold currents. The yellow fin tuna has little or no fatty section as well. This is a characteristic of fish that dwell in warm waters. The blue fin tuna has a firm flesh, the best tuna belly section, and has a deeper red color compared to the bright ruby tone of the yellow tail. Tuna is best to eat it in its most simplest form. Wasabi, and soy sauce is the best match. No special touches are required. It is usually ordered after the lighter white fishes, and before the richer ingredients such as Spanish mackerel, tuna belly, sea urchin, and salmon roe. The old zuke method, where the sliced sashimi is soaked in soy sauce for a short period of time, is a popular choice. This was done in the old days to prevent the tuna from spoiling too quickly, but it concentrates the flavors in the tuna flesh due to water loss by osmosis. Tuna is also popular for the tekka maki (flaming steel roll), the most basic Edo Style roll.

Health Benefits of Fish
Healthy Diet
Fish is a low-fat high quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. See how to...
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