Atún rojo vivero Balfegó o Ricardo Fuentes fresco (kg)

Atún rojo vivero Balfegó o Ricardo Fuentes fresco (kg)
Atún rojo vivero Balfegó o Ricardo Fuentes fresco (kg)
Atún rojo vivero Balfegó o Ricardo Fuentes fresco (kg)

Atún rojo vivero Balfegó o Ricardo Fuentes fresco (kg)

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De la HuertaCasa
Valoración 4,6
Pedido mínimo: 49,00 €
Envío en: 24 - 72 h
Envío gratis

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Shipping only Community of Madrid

Origin:Mediterranean.The bluefin tuna we work with can come from three sources: Balfegó Nursery in Tarragona; Ricardo Fuentes nursery in Murcia; or in season, wild Mediterranean tuna.
It is known as bluefin or bighorn tuna. It is a blue fish. And it is one of the most evolved and one of the greatest. It is a bony fish. The head, eyes and mouth are small. Its body is bluish gray with metallic reflections, especially on the belly. Its flesh ranges from pink to dark red. They form groups to feed and feed on small fish and crustaceans, but not all. They usually group together to mate. They only lay eggs once a year, so farmers control their photoperiod to be able to have eggs all year round.Properties and benefitsEating bluefin tuna has many benefits for our health. It contains vitamins of group B2, B3, B6, B9, B12 and vitamin E. It is rich in omega 3 and DHA and EPA fats, which helps us prevent cardiovascular diseases. It has a lot of protein, so it is an ideal food for athletes. Stimulates the production of good cholesterol. It helps the bones absorb phosphorus well. Thanks to magnesium, it helps the intestine to function correctly. Helps in the repair of tissues such as skin.Nutritional value per 100grEnergy 129 kcalSodium 54 mlPotassium 527mlcarbohydrates 0grProtein 29gConservation and tricksIt is best to consume it once purchased. If you want to consume it raw, you must freeze it for at least 48 hours to avoid anisakis.Recipe and uses in cookingThe best way to eat bluefin tuna is in tartare or grilled but very rare, since if you cook it too much it will be too dry: to make a bluefin tuna tataki with sesame; In a bowl, mix 50ml of rice vinegar and 100ml of sola sauce with a teaspoon of ginger powder and a pinch of salt. Now you must cut the tuna loins and add them to the bowl, soaking each loin well. Let it rest for 1 hour. Once the time has passed, coat the sides of the tuna loins with toasted sesame seeds. In a previously heated frying pan, brown the loins for about 10 seconds on each side.

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