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Tuna
Tuna is a saltwater fish. It is commonly sought be sports fishermen, and is a popular fish at the grocery store. It is most commonly sold canned, but can also be bought fresh.
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tuna is very good scientists say that it increases brain power very fast and it contains omega 3 and a funny word called phuritombus which is in the juice which is good for the brain and relieves stress Important Addendum:
The smaller the species, the better; large tuna have high concentrations of Mercury, which is extremely toxic. If you're buying canned tuna, "chunk light" has less mercury than "solid white".
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Almost all fish are cold blooded, however some species of tuna e.g. Pacific Bluefin, have warm blooded features, enabling them to raise their body temperature above that of the surrounding water.
Tuna eat smaller fish, but they live in salt water, not fresh. Edit: That's not quite 100% true. While the tuna that we all get in the store is saltwater, there's a lake in Nicaragua that has freshwater tuna living there.
Tuna and other ocean life is "renewable" IF humans:
- don't pollute the oceans with garbage and non-biodegradable junk (e.g. metals, plastics)
- don't over-fish
- don't pollute the atmosphere so badly that it affects earth's sources of water so drastically that it changes the pH levels to more acidic; increases evaporation making the water more salty; decreases oxygen for ocean plants and fish
- don't add chemicals to earth's waters-- from land-river chemical runoff; from ships leaking oil or other chemicals; from acid rain overloading water sources
yes - see http://www.nlm.nih.gov/medlineplus/ency/article/002422.htm for more information.
How much does a can of tuna weigh?
The weight of a tuna is largely dependant on how much the tuna has eaten in their life. The answer to this question is also factored by which Tuna breed, it is. So, the average weight of different types of tuna is:
Bullet Tuna = 1.8kg
Atlantic Bluefin Tuna = 648.5 kg
That's all the tuna I know of, I hope this helps.
Yes, they eat small fish, krill, pelagic red crab, mackerel, and squid.
How many blue fin tuna is alive?
Up to 15 years depending on the amount of food given, how clean the water is, and how many other fish are in the tank with them.
How many grams in a cup of tuna?
CANNED IN OIL:
- BY THE CAN SIZE
- 336-339 calories in one 6 oz or 170g can of tuna drained
- 636 calories in one 12.5 oz or 354g can of tuna drained
- OR BY WEIGHT OR QUANTITY
- 55-56 calories in 1 oz or 28g of drained tuna
- 112 calories in 2 oz or 57g of drained tuna
- 196 calories in 3½ oz or 100g of drained tuna
- 224 calories in 4 oz or 114g of drained tuna
- 289 calories in 1 cup of tuna solid or chunks drained (5.1 oz or 146g)
- 448 calories in 8 oz or 227g of drained tuna
- 560 calories in 10 oz or 284g of drained tuna
- 896 calories in 16 oz or 454g of drained tuna.
CANNED IN WATER:
- BY THE CAN SIZE
- 216 calories in a 6 oz or 170g can of drained tuna
- 447 calories in one 12.5 oz or 354g can of drained tuna
- OR BY WEIGHT OR QUANTITY
- 36 calories in 1 oz or 28g of drained tuna
- 72 calories in 2 oz or 57g of drained tuna
- 126 calories in 3½ oz or 100g of drained tuna
- 144 calories in 4 oz or 114g of drained tuna
- 288 calories in 8 oz or 227g of drained tuna
- 360 calories in 10 oz or 284g of drained tuna
- 576 calories in 16 oz or 454g of drained tuna.
For free fruit and vegetable calorie chartsto use as daily guides for either weight loss or weight maintenance, and for the calorie counts of the salad, vegetables or fruits that are served with tuna, see the page links, further down this page, listed under Related Questions.
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What is the tuna capital of the Philippines?
General Santos City is the tuna capital of the Philippines which is commonly called GenSan. It is also the hometown of Filipino boxer Manny Pacquiao. The city is in the southern part of the country.
How much is half a cup of tuna?
A half a cup of tuna is about two to three cans of tuna, without the liquid. It can also be about one large can of tuna.
Among the foods using tuna as a major ingredient are sesame-crusted seared tuna, grilled tuna, tuna sashimi, tuna sushi, spicy tuna rolls, tuna fish salad, tuna noodle cassarole, roasted tuna collars, open-faced tuna melts, macaroni and cheese with tuna, tuna dip, tuna tartare, tuna carpaccio, tuna crostini, tuna empadanitas, salad nicoise, tuna sate, tuna kebabs, tuna souvlaki, tuna croquettes, tuna tostadas, tuna tacos, tuna burgers, tuna turnovers, tuna jerky, tuna balls, smoked tuna, and tuna ice cream.
no because their teeth are not all fully developed or strong enough to chew it so that they dont choke
Atlantic bluefin tuna ( Thunnus thynnus ) have been clocked swimming at up to 30 mph and for extended periods of time.
http://www.answers.com/Thunnus+thynnus
What is the scientific name of an tuna fish?
Thunnus albacares is the name of the Yellowfin Tuna which is the most common
Go to website http://www.whfoods.com/genpage.php?tname=foodspice&dbid=112
What is the average weight of yellow finned tuna?
I caught a 12 KG fish of this species and was wondering its estimated age. Sex unknown
How do tuna fish get mercury in their system?
Lets just say it would be very difficult. First mercury is very heavy and buries itself quickly in sand/muck. Second it encapsulates around itself. Third mercury needs really to be in the gas state to be toxic. In burning in coal it cools and about 67 degrees its forming back to a solid. Its not going to float but sink to the bottom-fast. Now the tuna would be bottom feeding or plant feed would have to absorb and raise it for consumption. Now the final part is the toxin would be taken to the tunas liver where toxins are removed slowly. Mercury has a half life of six months meaning every six months half is removed till gone. Cooking raises the temperature to where mercury would vaporize and not be in the tunas liver. I have never yet found any conclusive testing with actual readings of mercury in fish. Just expert opinions.
Lets just say it would be very difficult. First mercury is very heavy and buries itself quickly in sand/muck. Second it encapsulates around itself. Third mercury needs really to be in the gas state to be toxic. In burning in coal it cools and about 67 degrees its forming back to a solid. Its not going to float but sink to the bottom-fast. Now the tuna would be bottom feeding or plant feed would have to absorb and raise it for consumption. Now the final part is the toxin would be taken to the tunas liver where toxins are removed slowly. Mercury has a half life of six months meaning every six months half is removed till gone. Cooking raises the temperature to where mercury would vaporize and not be in the tunas liver. I have never yet found any conclusive testing with actual readings of mercury in fish. Just expert opinions.
That has to be one of the dumbest answers I've ever heard. At no point in your rambling, incoherent response were you even close to anything that could be considered a rational thought. Everyone in this room is now dumber for having listened to it. I award you no points, and may God have mercy on your soul. Mercury gets into the water and soil as byproducts of burning coal and other fossil fuels. Algae convert it to methylmercury and fish get it from eating the algae. Bigger fish get it from eating the smaller fish that have eaten the algae.
