The Atlantic Bluefin tuna is one of the fastest, largest, and the most gorgeously colored of all the world’s fishes. Their torpedo-shaped, streamlined bodies are structured for speed and endurance. Their metallic blue color on top and sparkling silver-white on the bottom help camouflage them from above and below. Their gluttonous appetite and varied diet push their average size to a massive 6.5 feet (2 meters) in length and 550 pounds (250 kilograms), although much larger specimens are not unusual.
Bluefin tuna fish
Greenpeace USA via Flickr Creative Commons
Bluefin tuna have captured human attention since early recorded history, when these fishes were the subjects of Ice Age cave drawings and Aristotle’s writings. Our fascination with these top predators continues today due to their size, speed, stamina, and dwindling population.
This species’ prized meat makes it one of the most intriguing fish to investigate in the ocean. Bluefin tuna is highly regarded by many stakeholders, including marine ecologists, conservationists, fishermen, and consumers. Tuna provides several important vitamins. All its types contain some Choline, vitamin A, vitamin B12 and small amounts of Riboflavin, Thiamin and vitamin B6. Bluefin tuna provides about 9 mg of niacin which is important for brain function.
Moreover, tuna provides several minerals such as magnesium, potassium, phosphorus, and iron. Bluefin and skipjack tuna provide 40 mcg of selenium, which is important for the human immune system and metabolism.
Superfish Bluefin Tuna via YouTube user
furthermore, tuna is high in DHA and EPA, which normally the process of making them in the body requires many steps and enzymes to complete. It means that when you eat tuna, your body does not have to take the many steps normally needed to synthesize these essential fatty acids.
Thousands of studies over the last 3 decades have shown that the omega-3 fatty acids DHA and EPA have many heart health benefits. DHA and EPA accumulate in cell membranes and can lead to improved function of arteries, reduced blood pressure, decreased risk of abnormal heart beats and reduced formation of blood clots.
DHA and EPA can also lower triglycerides and suppress production of pro-inflammatory cytokines, which are implicated in the development of atherosclerosis.
The American Heart Association recommends eating oily fish at least two times (two servings) a week. Each serving is 3.5 ounces.
