The bigeye tuna gets its name from its large eyes, unlike any other tuna. Its flesh is plump, firm, and chewy, with a unique aroma that's unmatched by other tuna. The fish's delicate texture is palpable with just one bite.
The fourth common type of tuna is the albacore tuna. Its biggest feature is its particularly long pectoral fins, which you can tell from the name. However, you will only find out when you cut the fish. Its meat is white, unlike other tunas which are red or pink. The price of albacore tuna is not expensive, generally ranging from one hundred to several thousand yuan.
Yu Shengnan is using his dagger to cut open the body of an albacore tuna.
"If you're interested, go back and learn more about seafood. Albacore tuna is famous for its exquisite texture. It's nicknamed the 'Chicken of the Sea.' So you know if it's delicious. Don't worry if you haven't tried it. Everyone will be able to experience the flavor of albacore tuna soon."
How to eat tuna?
Of course it is sashimi. The most common way to eat tuna is sashimi, especially the tuna that has just been out of the water is the most delicious.
These tunas are bled as soon as they are lowered from the net, otherwise the meat will become unpalatable over time and will be worthless.
It is worth reminding everyone that the canned tuna you often see in supermarkets is usually made from albacore tuna, as it is rich in nutrients and sells well in the market.
Yu Shengnan took action and quickly cut up the over 100-pound albacore tuna.
"Come on, everyone, try this albacore tuna sashimi, it's got a unique flavor!"
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