About one percent of tuna arrives at the market to be sold fresh. The rest goes to the cannery, because canned tuna is America's most popular fish.
Tuna has been fished from the warm, parts of the Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient times. As a member of the mackerel family, tuna naturally has a stronger, more robust flavor than whitefish.
Tuna can cruise up to 55 miles per hour, and they are constantly in motion. To keep this speed machine going, the tuna eats up to ten percent of its body weight daily. Depending on the variety, weights average from 10 pounds up to 600 pounds per fish. The majority of the commercial tuna harvest comes from California. The average consumption of tuna in America is 3.6 pounds per person, per year, most of which is canned.
Research Source: About Home Cooking
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Tuna croquette is one of our favorites.
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2 (6 oz.) can tuna, drained
1 tablespoon chopped chives
2 tablespoons yellow mustard
2 eggs, beaten
1 teaspoon lemon juice
salt and pepper, to taste
3/4 cup bread crumbs, divided
oil, for sauteing
In medium bowl, add tuna, chives, yellow mustard, eggs, lemon juice, salt, pepper and 1/4 cup bread crumbs, stir to combine. Form into patties.
Place remaining bread crumbs in a pie plate. One at a time, place croquette in bread crumbs and coat each side.
Heat enough oil to cover bottom of skillet, over medium heat. Add croquettes and cook 2 to 3 minutes on each side, until golden brown. Remove to cooling rack. Serve and enjoy!