Tuna

No, all current varieties of Tilapia have scales.

Salt is most likely the natural preservative in canned tuna.

The Yellowfin tuna are found all along the Gulf, out in the open sea. This species of tuna breeds more often all throughout the year.

Assuming the tuna is fresh to begin with, probably a few hours to a day or so. Also, it will last longer sitting out if it is not in direct sunlight or by a window, stove, microwave, or heater, too.

First, if you see parasites....throw it out. But to cook fresh tuna, you would want to just sear it. theres no real temperature that you have to cook it at. For the most part, if you trust the source of where you got your fresh tuna, you should have to worry about bacteria and parasites. raw tuna is just a delicious as cooked tuna.

To avoid you having to ask for more. :- The Class for Tuna is "Actinopterygii". Its Order is "Perciformes" the Family is "Scombridae". and the Species is "Thunus".

courtesy of whfoods.org...

"The way the tuna is processed also differs. The larger commercial canneries, such as Starkist ™, cook their fish twice. First, they bake the fish whole on a rack, which results in a loss of natural beneficial oils. Then the fish is de-boned and put into the can, along with flavorings like vegetable broth, and additives such as pyrophosphate or hydrolyzed casein. The cans are sealed, and the fish is cooked again. This process allows the companies to de-bone the fish fillets faster and produce a higher volume of product. Specialty products are typically packed into the can raw and cooked only once, so all their natural juices and fats remain in the finished product. Tested specialty brands have been found to contain up to 2.97 grams of omega-3 fats in a 100 gram (3.5 ounce) serving."

Lots of variables here. Canned tuna in water (6.5 oz) has about 200 calories, in oil the calories go up to about 350 calories. If mixed with mayonnaise, could add 50 calories per TBSP unless it's made with the light variety. Seemed like a good protein source until several years ago, when the FDA issued health alerts warning pregnant women not to eat tuna more than once a month. This was bitterly contested by the tuna manufacturers, but was not refuted. The concern was about unhealthy mercury levels found in tuna, even more so in the white albacore variety. It has been reported that the largest amounts of mercury ingested by the population comes from mercury in fish sources (esp large fish like tuna, swordfish) as well as air pollution from the 600 coal-fired power plants in the U.S. If you're eating the fish for fish oil, use the caps instead. If eating tuna for protein, try including more chicken (avoid red meat) or soy-based products.

3/4 cup1 cup = 8 ounces

1 ounce = 0.12 cup

Most of them do. the only ones that don't are nurse sharks, whale sharks, and horn sharks.

Tuna is produced by first having it frozen once it is caught. The tuna is then thawed, and it is cleaned. The tuna is then lightly cooked. It will then be cleaned again. Finally it is processed and cut into fillets.

A bluefin tuna can cost anywhere between $2,000 and $20,000 depending on size.

White spots in tuna fillets, often referred to as "gaping" or "white muscle disease," are primarily caused by a combination of environmental factors, nutritional deficiencies, and stress during the fish's life, particularly prior to capture. These spots are usually associated with the breakdown of muscle tissue and can occur in fish that are stressed or improperly handled. Additionally, certain parasitic infections or diseases may also lead to the appearance of white spots. While generally not harmful, these spots can affect the aesthetic quality of the fish.

Canned, Jared or bottled goods do not need to be stored in the fridge while they are unopened. The canning / bottling process sterilises the contents so that they do not go bad. However, over time chenical changes can affect the quality of the can's / bottle's / jar's contents so they have a use by date stamped on them. This said, people who have opened food canned for WW2 soldiers have found the contents still very edible.

Tuna is a red fish, this falls under the red meat and steak category.

Tuna is not a dish or cuisine so it didn't originate from anywhere, its an animal more specifically a fish.

The use of it in cuisine originates from anywhere it is able to be fished, it is not something that is specific to any one country.

Canned tuna requires draining and flaking.

I don't think it's the best food out there for them, but I guess it doesn't hurt. My cat ate some fish food when I used to have fish, and the only thing he got was breath tht smelled like fish.

Yes they should or it could the other way around

There are four types of bluefin tuna:

Pacific bluefin - up to 3 m (9.8 ft) long and 450 kg (990 lb)

Atlantic bluefin - up to 4.6 m (15 ft) and 450 kilograms (990 lb) - there may be some evidence that the species can reach 910kg (2,000lb), but this is not confirmed.

Longtail - up to 145 cm (57 in) long and 35.9 kilograms (79 lb)

Southern bluefin - up to 2.5 m (8.2 ft) and 400 kg (882 lbs)

It can be left in the can once opened, but it must be refrigerated and, if left in the can, it would not be sealed to prevent smelling up the refrigerator and taking on smells and tastes from the refrigerator.

Scombridae is the family of the mackerels, tunas, and bonitos.

Tuna is the name of a variety of Fish. Names not have any synonyms