This is a common variety with the lightest meat and the mildest flavor. It is often canned as albacore saku tuna and is sold at a higher price than light cut tuna. The Environmental Defense Fund reports that the level of mercury in albacore tuna is almost three times higher than that of skipjack tuna. Young children and pregnant and lactating women are encouraged to monitor their intake of albacore tuna.
Bluefin tuna is often the variety of choice for fresh tuna connoisseurs. It has a little fatter and flavor than the other varieties. When the bluefin is ripe, the meat is dark red to almost purple. This variety is the largest, with the largest fish on record to have grown to around 1,600 pounds. Most of the bluefin tuna harvest is exported to Japan and sold at a higher price for sashimi. Bluefin tuna steaks can also be quickly seared and sliced, still raw in between.
As can be deduced from its name, this fish likes to jump and jump over the surface of the ocean. This affordable variety of tuna is generally canned and known as light tuna chunks. It generally has the strongest flavor and highest fat content and is also the smallest variety, rarely growing more than 25 pounds. It is known as beautiful arctic and auk; dried bonito is known as katsuobushi and is used in Japanese cuisine.
Throughout Japan, there are a lot of sushi restaurants and Washout food establishments (traditional Japanese cuisine) that serve crab cuisine, including those located near fish markets and fishing grounds. An example of this is the “Kane Do raku” franchise, whose restaurants offer a wide selection of crab dishes served in an interior that offers a traditional Japanese atmosphere. “Kane Do raku” restaurants can easily be seen by their signs with a giant crab. All we can say is that if you visit Japan during the winter, it is highly recommended to try a dish of Swanigan snow crab at least once.
From the king crab of Taraba-gain to the horsehair crab Kegan, a variety of crabs is served in Japan, but a variety, highly valued as an excellent culinary ingredient that is available in the winter, stands out in particular Because of its popularity. . This crab, sought after as a winter delicacy, is the snow crab Swanigan (or simply “Swanigan” in Japanese). To conserve this marine resource, the collection of the snow crab Swanigan is only allowed for a limited time during the winter. Therefore, to experience this delicacy in all its freshness and exquisiteness, it is recommended that you try it during the winter.
