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.
Tuna
Croquette
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
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
Directions:
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!
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