A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna ( 1.6 ft, weight: 4 lb) up to the Atlantic bluefin tuna (max length: 15 ft, weight: 1,508 lb, which averages 6.6 ft and is believed to live up to 50 years.
Tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 47 mph. Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.
Found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. As a result of overfishing, some tuna species, such as the southern bluefin tuna, are threatened with extinction.
Etymology
The term "tuna" comes from Spanish atún < Andalusian Arabic at-tūn, assimilated from al-tūn التون [Modern Arabic التن] : 'tuna fish' < Middle Latin thunnus. Thunnus is derived from Ancient Greek: θύννος, romanized: thýnnos used for the Atlantic bluefin tuna, that name in turn is ultimately derived from θύνω thýnō, meaning "to rush, dart along".
The "true" tunas are those that belong to the genus Thunnus. Until recently, it was thought that there were seven Thunnus species, and that Atlantic bluefin tuna and Pacific bluefin tuna were subspecies of a single species. In 1999, Collette established that based on both molecular and morphological considerations, they are in fact distinct species.
The tuna is a sleek and streamlined fish, adapted for speed. It has two closely spaced but separated dorsal fins on its back; The first fin is "depressible" – it can be laid down, flush, in a groove that runs along its back; it is supported by spines. Seven to 10 yellow finlets run from the dorsal fins to the tail, which is lunate – curved like a crescent moon – and tapered to pointy tips. A tuna's pelvic fins are located below the base of the pectoral fins. Both dorsal and pelvic fins retract when the fish is swimming fast.
The tuna's body is counter-shaded to camouflage itself in deeper water when seen from above, its dorsal side is generally a metallic dark blue while the ventral or under side is silvery or whitish. The caudal peduncle, to which the tail is attached, is quite thin, with three stabilizing horizontal keels on each side.
Tuna is canned in edible oils, in brine, in water, and in various sauces. Tuna may be processed and labeled as "solid", "chunked" ("chunk") or "flaked". When tuna is canned and packaged for sale, the product is sometimes called tuna fish (U.S.), a calque (loan translation) from the German Thunfisch. Canned tuna is sometimes used as food for pets, especially cats.
The product became more plentiful in the United States in the late 1940s. In 1950, 8,500,000 pounds of canned tuna were produced, and the U.S. Department of Agriculture classified it as a "plentiful food".
In the United States, 52% of canned tuna is used for sandwiches; 22% for tuna salads; and 15% for tuna casseroles and dried, prepackaged meal kits, such as General Mills's Tuna Helper line.[84] Other canned tuna dishes include tuna melts (a type of sandwich where the tuna is mixed with mayonnaise and served on bread with cheese melted on top); salad niçoise (a salad made of tuna, olives, green beans, potatoes, hard-boiled eggs and anchovy dressing); and tuna burgers (served on buns).
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- 1/2 stick butter
- 3 cups chopped cabbage
- 1 cup chopped onion
- 1 cup sliced celery
- 1 cup thin carrot slices
- 1 (14-1/2-ounce) can cream-style corn
- 1 cup frozen peas
- 2 cups milk
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 cups (8 ounces) shredded cheddar cheese
- In a soup pot over medium-high heat, melt butter; saute cabbage, onion, celery, and carrots 8 to 10 minutes or until tender.
- Add corn, peas, milk, chicken broth, thyme, garlic powder, salt, and pepper; simmer about 15 minutes. Add cheese, stirring until melted; serve immediately.
** to lighten up this soup, start with olive oil instead of butter and use reduced-fat cheddar cheese.
1926 – Cloris Leachman, American actress (d.2021)
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