How America’s Favorite Fish Spends Its Summer Vacation
Where is Tuna This Summer?
The short answer is, “on the table.” The popularity of tuna – always high – soars in the summer as people everywhere take advantage of its low-calorie, high-value nutrition. The light touch it lends to fresh salads and outdoor grilling in our sunniest season makes it a seasonal favorite. We see the upswing here, at your sea to home online fish market.
As your best fresh seafood market online, Boston Sword & Tuna is especially tuned to conservation efforts for Atlantic Bluefin tuna during high season, June to November. Their migratory pattern, and the life-stage of each year’s catch, makes this a favorable time for fishing sustainably. Some say too that tuna caught in the summer months are even higher in nutritious content, which includes selenium, vitamin D, and those heart-healthy omega-3 fatty acids.
Our Hawaiian fishery friends are happily catching Yellowfin, May to October, and with our gourmet fresh seafood home delivery online, we keep an eye out for every opportunity.
Right Behind Shrimp and Moving Fast
It’s true that Americans eat more shrimp than tuna, but somehow tuna just looks more like a fish, even here, where you look for your shellfish and online fresh fish delivery. North Americans eat about a third of all tuna sold around the world, so you’d have to say we’re an outsized part of tuna’s popularity.
They’re big, fast, and there are 15 species of tuna, for which we fish only a few. Atlantic Bluefin tuna can grow as large as 15 feet and weigh well over a thousand pounds, so bringing them in is no joke. We’ve read that the Yellowfin of the Pacific have been known to swim faster than 40 miles per hour. So when you enjoy your tuna this summer, you can bet somebody worked hard to make that possible.
A Summer Refresher Course
This marinated cucumber salad topped with grilled tuna is a great way to get the best summer offers from both. Put two fresh tuna steaks in a covered bowl or glass pie plate and cover with a marinade made with a quarter pound each of lemon juice and teriyaki sauce, two-thirds cup olive oil, a tablespoon of chopped fresh parsley, and a quarter teaspoon of ground black pepper. Put this in the refrigerator for at least an hour. Overnight would be even better.
In a separate bowl, combine two sliced, medium cucumbers, a quarter-cup white wine vinegar, a half small onion, and a tablespoon of chopped, fresh cilantro leaves, with a teaspoon of olive oil and a bit of salt and pepper, say a quarter-teaspoon each. Cover and refrigerate beside your marinating tuna.
When it’s time to serve, remove your tuna steaks from the marinade. Preheat your outdoor grill, or a ridged grill in the kitchen, and grill those marinated tuna steaks until browned on both sides, about four to six minutes. Now drain the cucumber salad and crumble the tuna steaks atop it.
Just an idea. The summer is full of others, and delicious they are for enjoying tuna in primetime.