On food and cooking the science and lore of the kitchen ( PDFDrive ) 394

sugar ribose and the sulfur-containing amino acid cysteine, probably from the myoglobin pigment, which produces an aroma compound that’s also typical of cooked beef Tuna has been the subject of connoisseurship at least since classical times Pliny tells us that the Romans prized the fatty belly (the modern Italian ventresca) and neck the most, as do the Japanese today Tuna belly, or toro, can have ten times the fat content of the back muscle on the same fish, and commands a large premium for its velvety texture Because the bluefin and bigeye tunas live longest, grow largest, and prefer deep, cold waters, they accumulate more fat for fuel and insulation than other species, and their meat can fetch hundreds of dollars per pound The Tuna Family These major oceangoing tuna species are found worldwide Common Scientific Abundance Name Name Thunnus thynnus (northern); T very Bluefin maccoyii (southern) rare Bigeye, ahi T obesus rare Yellowfin, ahi T albacares abundant Albacore T alalunga abundant Skipjack Katsuwonus pelamis abundant Common Name Size Fat Content, % Bluefin to 1500 lb/675 kg 15 Bigeye, ahi 20–200 lb/9–90 kg Yellowfin, ahi 3–200 lb/1–90 kg Albacore 20–45 lb/9–20 kg Skipjack 4–40 lb/2–20 kg 2.5 These days, most tuna are harvested in the Pacific and Indian oceans By far the largest catches are of skipjack and yellowfin tuna, ... 20–45 lb/9–20 kg Skipjack 4–40 lb/2–20 kg 2.5 These days, most tuna are harvested in the Pacific and Indian oceans By far the largest catches are of skipjack and yellowfin tuna, ...Common Scientific Abundance Name Name Thunnus thynnus (northern); T very Bluefin maccoyii (southern) rare Bigeye, ahi T obesus rare Yellowfin, ahi... Yellowfin, ahi T albacares abundant Albacore T alalunga abundant Skipjack Katsuwonus pelamis abundant Common Name Size Fat Content, % Bluefin to 1500 lb/675 kg 15 Bigeye, ahi 20–200 lb/9–90 kg Yellowfin, ahi