|
South Africa · Kwa Zulu- Natal · Umkhanyakude| Common Animals Fish Mushrooms Flora |
|
Thunnus alalunga |
July: Spawning continues, and white tunas actively hunt for larger fish.
Safe when handled properly. Popular in Japan for sashimi and sushi. Important commercial species in the Pacific Ocean.
Inhabits open ocean waters from temperate to tropical. Reaches up to 1.4 meters in length. Migrates long distances in search of food.
Caught by trolling, longlines, and nets Effective fishing with live bait and artificial lures
Active in mornings and evenings during summer months. Prefers water temperatures of 16–22°C.
Average weight: 50 kg
Meat is light, tender, and less fatty than other tunas. Chill quickly, best used fresh for sashimi. Widely used in canning.
Fillet: Sashimi, canning, frying
Whole: Baking, grilling
Head and bones: Rich broths
Whole: Baking, grilling
Head and bones: Rich broths
Albacore sashimi (Raw preparation)
Freshness and delicate flavor
Freshness and delicate flavor
1. Slice chilled fillet thinly.
2. Serve with soy sauce and wasabi.
2. Serve with soy sauce and wasabi.
Baked albacore with lemon and herbs (Baking)
Aromatic and tender dish
Aromatic and tender dish
1. Rub fish with olive oil, lemon, and herbs.
2. Bake at 180°C (350°F) for 20–25 minutes.
2. Bake at 180°C (350°F) for 20–25 minutes.
Fried albacore with garlic (Frying)
Quick and tasty dish
Quick and tasty dish
1. Fry fillet in oil with garlic for 3 minutes each side.
2. Serve with vegetable side.
2. Serve with vegetable side.
Grilled albacore with teriyaki sauce (Grilling)
Sweet and salty flavor with smoky aroma
Sweet and salty flavor with smoky aroma
1. Marinate fillet in teriyaki sauce for 30 minutes.
2. Grill 4 minutes per side.
3. Serve with rice or salad.
2. Grill 4 minutes per side.
3. Serve with rice or salad.