Your Fishing Escape

Losing weight and slimming your body is one of your main goals for this year. You have promised yourself that you will finally lose your extra pounds off. You want to try some low calorie diet or the newest crash diet in town. Are you ready? Most importantly, would it really help you in your slimming goal and lose your extra weight off?

Let’s start with the 3 day tuna crash diet. Maybe you have heard of the 3 day tuna diet and how it can make you lose 10 pounds to 15 pounds quickly. You can be that desperate to lose your weight off, but before jumping into the 3 day tuna diet, there are some important things you should really know about.

The three day tuna diet is one of today’s favorite crash diets. Many people assume that there is no health risk with short diets just like the 3 day tuna diet. However, low calorie diets usually have adverse effects on your body’s metabolism. By using this kind of diet you may later gain weight, and probably put back more weight than you actually lost.

This is not a healthy diet since it starves your body. You only get about 978 calories per day. Low calorie diets will put you in starvation mode during the first day. You will know it after beginning the three day tuna diet. You will feel sluggish, feel cold no matter how many blankets you have, and even some people dream of food dancing right in front of them when they wake up. These symptoms are indications that your body is in a starvation mode.

The 3 day tuna diet is nearly close to a very low calorie diet or VLCD for short. The three days duration is just an illusion. You will truthfully be on and off this diet for one month.

The three day tuna diet involves eating foods that are not balanced and will not help you lose weight permanently. This diet only allows you some small amounts of fish and chicken, some peanut butter, a few vegetables and an apple for dinner. If you follow all that, then you can get ice cream too, which is not really a healthy diet.

A large portion of the three day tuna diet are made up of refined carbohydrates which have very little nutritional value or none at all. When you eat very low calorie foods that has some bread and sugars in them, then your food cravings are essentially increased because there is more production of insulin when we eat these carbohydrates.

Low calorie diets like the 3 day tuna diet will only give you food cravings. After the three day diet, you are most likely to end up eating unhealthy foods during the rest of the week, since you are free to eat anything you want. Studies made in the 1970s have shown that on average, the 3 day tuna dieter will eventually gain up to eight pounds a few weeks after finishing the diet. The 3 day tuna diet may help you lose some pounds at the start but in the end you will most likely gain back the weight you lost or may gain back even more.

Maybe you have heard of the 3 day tuna diet and how it can make you lose 10 pounds to 15 pounds quickly. You can be that desperate to lose your weight off, but before jumping into the 3 day tuna diet, there are some important things you should really know about.

The three day tuna diet is one of today’s favorite crash diets. Many people assume that there is no health risk with short diets just like the 3 day tuna diet. However, low calorie diets usually have adverse effects on your body’s metabolism. By using this kind of diet you may later gain weight, and probably put back more weight than you actually lost. 

This is not a healthy diet since it starves your body. You only get about 978 calories per day. Low calorie diets will put you in starvation mode during the first day. You will know it after beginning the three day tuna diet. You will feel sluggish, feel cold no matter how many blankets you have, and even some people dream of food dancing right in front of them when they wake up. These symptoms are indications that your body is in a starvation mode.

The 3 day tuna diet is nearly close to a very low calorie diet or VLCD for short. The three days duration is just an illusion. You will truthfully be on and off this diet for one month. 

The three day tuna diet involves eating foods that are not balanced and will not help you lose weight permanently. This diet only allows you some small amounts of fish and chicken, some peanut butter, a few vegetables and an apple for dinner. If you follow all that, then you can get ice cream too, which is not really a healthy diet.

A large portion of the three day tuna diet are made up of refined carbohydrates which have very little nutritional value or none at all. When you eat very low calorie foods that has some bread and sugars in them, then your food cravings are essentially increased because there is more production of insulin when we eat these carbohydrates.

Low calorie diets like the 3 day tuna diet will only give you food cravings. After the three day diet, you are most likely to end up eating unhealthy foods during the rest of the week, since you are free to eat anything you want. Studies made in the 1970s have shown that on average, the 3 day tuna dieter will eventually gain up to eight pounds a few weeks after finishing the diet. The 3 day tuna diet may help you lose some pounds at the start but in the end you will most likely gain back the weight you lost or may gain back even more.

Knowing how to cook tuna steaks can pose a bit of a problem! Go online to find some of the most delicious recipes using tuna as the main ingredient. Many of the sites also have pod casts to enable you to follow the recipes step by step, giving you the confidence to get it right every time.

Many great meal ideas can also be found on the packaging of tuna which is brought from the chilled cabinet or freezer section at the major supermarkets. The packaging will tell you the average cooking time and the best methods of cooking for perfect results. Check to see whether the tuna needs to be thawed before cooking and how to do this safely.

Bring a taste of the Orient to your dining table by serving seared tuna steaks with ginger and chickpeas. This substantial main course dish will please the most veracious of appetites. The dish takes only five minutes to prepare and fifteen minutes to cook. A healthy fast food to make at home without being full of additives, preservatives and E numbers!

A modern alternative to traditional battered cod and chips can be made by serving peppered yellow fin tuna steaks with sweet potato wedges with a roasted chilli mayonnaise. Delicious and nutritious without the saturated fats of chip shop fish and chips. A dish which is sure to please and impress family and friends.

A great way to get kids to eat healthy tuna is to give them tuna tortillas. Simple and very quick to make seared tuna steaks are cut into bite sized strips and placed onto a tortilla with slices of tomato and avocado, topped off with sour cream and some fresh coriander leaves before being rolled up and eaten. An ideal snack or TV diner packed full of vitamin D, protein and Omega 3 this dish evens counts towards your 5 a day vegetable intake! You do not have to be a master chef to cook delicious healthy food.

Tuna steaks flambe au poivre with toasted pine nuts is sure to be a winner. It sounds complicated to make however in reality it can be prepared and served in less than half an hour. Succulent seared tuna steaks as delicious as these only needs an accompaniment of fresh green vegetables such as asparagus spears or sugar snap peas to make a truly tasty treat.

Be creative in your kitchen, look online for inspiration on how you can turn boring mealtimes into a pleasurable eating experience for the whole family. Look after yourself and the health of your family by providing a varied and nutritious diet which includes the recommended two servings of fish each week. Fast food no longer means popping down to the chip shop. Simple, fast tuna meals can be prepared within minutes in your own kitchen.

You do not need fancy equipment or expensive ingredients to make wholesome, delicious tuna suppers which will transform your eating habits as part of a healthy lifestyle. Go online to find the easiest and tastiest tuna recipes which will amaze you and your family!

Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a powerhouse of nutrition, it is also one of the most delicious sources of lean protein that you will ever sink your teeth into.

Tuna is also easy to cook. Its a hardy fish and holds together well on the grill, in the oven, or on the stove top. The following recipe is one of my favorites and is fairly easy to prepare.

I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.

The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be.

I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge.

Let us move on to the recipe shall we?

Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce..

I should mention one thing before we begin this recipe. I do not follow exact measurements in recipes. I measure everything by eye, so the following measurements are only to be used as a guide. So don’t get too mad at me!

This is optional, but I like to toast the sesame seeds in a dry pan first before I put them on the tuna. The seeds become nutty and aromatic when you toast them. This is highly recommended if you have the time and is quite easy to do. Simply heat a dry pan over medium heat, then add the seeds shaking the pan occasionally. You may have to do this in batches, depending on how many seeds you are toasting. You do not want to overcrowd the pan. Keep an eye on the seeds and make sure they do not burn. Toast them until they darken a bit and start to become fragrant. Remove and let them cool before adding them to the tuna.

INGREDIENTS:

1/4 Cup Black Sesame Seeds

1/4 Cup White Sesame Seeds

1 Tablespoon of Sesame Oil

2 – 6 ounce Ahi (Also known as Yellow Fin) Tuna Steaks

Salt and Pepper to Taste

MARINADE/ DIPPING SAUCE

1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)

1 Lime (Juice and Zest – If you want more lime flavor, add another)

1- 2 Cloves of Garlic Minced

2 Tablespoons of Honey

1 Tablespoon of Sesame Oil

2 Tablespoons of Freshly Chopped Cilantro Leaves

1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.

2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.

3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.

4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.

5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.

6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.

7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.

Remove and serve with the reserved dipping sauce.

For side dishes with this recipe I usually keep things pretty bland as I don’t want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.

There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!

If you have been curious about the heathful qualities of tuna, canned tune in particular, one tuna stands above the rest: Troll-Caught Albacore Tuna

Why is Troll-Caught Albacore Different?

Unique Population.

Troll-caught albacore are smaller, younger, and richer in flavor than the older albacore harvested in the tropical waters of the Pacific. Troll-caught albacore come exclusively from cold Pacific waters. These differences in environment and age result in differences in composition. The Monterey Bay Aquarium Seafood Watch calls the troll-caught albacore fishery healthy and sustainable.

Rich in Omega-3s

These are the essential fatty acids, unique to seafood, that boost heart health, reduce the chance of sudden cardiac mortality, improve blood fat levels, are essential for infant brain and neural development, and are linked to improvements in several inflammatory and immune conditions such as rheumatoid arthritis. Because troll-caught albacore are rich in fat, they contain more omega-3s than any other canned tuna. Fresh troll-caught albacore offer 2-3 times more heart-healthy omega-3s than most other fatty fish. Two servings of fish rich in omega-3 fatty acids is recommended by the American Heart Association (AMA).

Common Albacore vs. Troll-Caught Albacore

Common canned albacore or “white meat” tuna, the kind found on supermarket shelves, comes from tropical Pacific waters. During processing, nearly all the fat is lost. Common canned albacore is almost fat-free, but has very little omega-3 fatty acids. In contrast, Pacific troll-caught albacore are younger fish from colder, northern waters. Troll-caught albacore are handled to retain their fat with all its healthful omega-3s. That’s why troll-caught albacore tastes juicy and rich and has all the health benefits of these special omega-3 fatty acids.

What About Light Meat Canned Tuna?

Light meat tuna comes from different species of tuna, usually skipjack or yellowfin tuna. But no distinction among species appears on the labels of canned light meat tuna. The flesh color is usually slightly darker than albacore. These fish, like tropical albacore, come from warm waters and are rich in protein, but have less fat and omega-3 fatty acids than troll-caught albacore.

Where to Find Troll-Caught Albacore

These delicious fish are available fresh in the Pacific Northwest during the harvest season, July through September. Some frozen troll-caught albacore can be found in food markets. Canned gourmet-style troll-caught albacore is available from specialty markets and at some farmers’ markets. Today, troll-caught albacore tune can be purchased online from specialty packers and food stores. It can be identified by the nutrition label with “3 grams fat/serving” in contrast to the usual “1 gram” of fat.

Tuna thrives in many oceans throughout the world. As such it has been included in the diet of people in many different countries, each having their own ways and methods of preparing and cooking tuna. Take advantage of these wonderful ideas to turn your tuna meals into memorable feasts packed full of vitamins, minerals and Omega 3.

Companies which only catch tuna from sustainable sources and only use fishing methods which does not endanger other species of fish or marine mammals such as dolphins are the ones you should buy from. Check out company web sites to see if they are upfront enough to share with the world their policies on sourcing and catching tuna. You can then have peace of mind that the tuna you buy from them is of the highest quality as well as knowing that they are serious about their ways and means of fishing.

The Mediterranean is renowned for its healthy eating habits. Using the fresh ingredients and herbs which compliment the flavours transform tuna dishes into real culinary delights.

The lemon-sage flavour of coriander is ideal to use with tuna. Served with slices of sun ripened tomatoes and refrigerated roasted potato wedges. This dish is a simple yet effective way to serve tuna during the summer and makes a great alternative to salad.

A great way to serve tuna. hot or cold, is to be inspired by the Italians and add a little red pepper to spice things up a bit. Served on a bed of greens with fennel for lunch or thin pasta tossed with a little olive oil and sauteed garlic for supper. The natural goodness of the tuna is enjoyed by simply pan frying with the red peppers, add a touch of freshly chopped chilli if you really like things hot!

A traditional Seychelles method to serve tuna is to turn it into a mouth watering coconut curry. The tuna steaks are cubed and lightly browned before being cooked with saffron and coconut milk. This delicious recipe is not like a normal eaten curry in the UK, the heat is provided with chillies, fresh ginger, garlic, cardamom seeds and saffron or cumin. A few fresh curry leaves are also added. If you like curry you will simply adore this wonderful tuna dish.

Tuna is great for cooking on a barbeque, Americans and Australians include succulent tuna steaks during there barbeques throughout the year. The firm meaty texture is robust enough to be flipped and turned without disintegrating. As tuna only takes a few minutes to cook on each side and there are no associated health risks of eating it rare, tuna is the ideal barbeque food, far tastier than burnt burgers and much safer than undercooked sausages.

In the UK eating tuna steaks is becoming increasingly popular. People are beginning to realise and appreciate the health benefits of eating fish which provides Omega 3 to help improve their diets.

Whichever tuna recipes you use, you can certain that your family will enjoy the delicious taste and texture of this protein packed food which is so easy and fast to prepare and cook.

With its firm meaty texture, medium flavour and a great source of Omega 3 tuna is an excellent fish to eat all year round.

Although more traditionally people associated tuna with the tinned variety, tuna steaks are becoming increasingly popular in restaurants and homes. TV chefs have brought the publics attention to the fast and simple ways to prepare tuna dishes and promote the health benefits of eating tuna.

Tuna is very easy to cook. It should be flash grilled, griddled or pan fired rather than baked, as baking will dry the fish out and spoil the texture. Due to the meaty flesh tuna steaks are can be eaten when rare or medium-rare in a similar way to beef steak, without having a detrimental effect on health.

Packed full of protein tuna provides a hearty meal in minutes. Tuna flambe au poivre with toasted pine nuts is the ideal way to serve tuna to family or friends. Accompany the tuna steaks with asparagus tips or sugar snap peas for an exciting, healthy meal which is full of natural goodness and low in calories.

Tuna steaks can be purchased frozen throughout the year, making them a readily available source of protein. One of the advantages of buying frozen is less wastage. With all the preparation carried out for you it is simply a matter of taking out the number of tuna steaks you need to use for a particular recipe or number of people eating.

The popular salad tuna nicoise is quite often made with tinned tuna. A far more flavoursome version is to use tuna steaks. As rare tuna steaks only take one or two minutes each side to cook this classical tuna supper dish can be prepared and cooked in the same time as it takes to open a tin and provide a far more substantial meal.

As tuna can be eaten rare it is the ideal food for cooking on the barbeque. There will be no worries about the health risks associated with under cooked poultry, meat or sausages, eating tuna steaks cooked on a barbeque is a healthy alternative. Adding the juice of a freshly squeezed lime provides a tasty zing for the palette which compliments the tuna beautifully.

Tuna steaks provide an excellent source of protein, vitamins, minerals and Omega 3 oil which is needed as part as a healthy diet. Omega 3 oil can help reduce the risk of heart disease and is used to treat numerous other medical conditions including anxiety and depression. The short amount of time needed to cook tuna means that all the nutritional value is retained during cooking.

As tuna is low in calories it is the ideal fish to use for people trying to lose or control their weight. The substantial firm texture of tuna meat provides a hearty healthy meal which is low in calories. Due to the oily properties of tuna only a very small amount of cooking oil, such as olive oil, is needed to cook it. Grilling or griddling is probably the best way to cook tuna if you are on a diet. There are various tasty tuna recipes available online if you are unsure how to cook or serve this delicious fish.

Nutritionists and dieticians recommend that fish is eaten twice weekly for people to maintain a varied and healthy diet. As fish can be separated into two different categories white fish such as cod and oily fish such as sardines they also recommend that a portion of each category of fish is eaten each week.

Tuna has seen a recent revival in diets. It is packed full of protein, essential vitamins and minerals needed as part of a healthy eating regime. Tuna is also an excellent source of Omega 3. Low in calories and high in taste, with a firm meaty texture tuna is an excellent food for being on a diet.

Buying tuna from a reputable company which has strict policies as to where and how they source their fish, including tuna, will help alleviate fears that fish is being over sourced and inappropriate fishing methods are being used. A few years ago the public had concerns over the method of catching tuna. As such labels stating that the tuna was Dolphin Friendly made the headlines in a bid to reassure that appropriate methods of catching tuna were used.

To confirm their commitment of only catching sustainable sources of fish reputable companies have included their policies on their websites to enable the public to find out where their priorities lay. This open approach is only provided by companies which are proud of their long history of catching the finest quality fish. Go online to find out all about sustainable sourcing and catching methods and be reassured that fish which are endangered or the catching methods which endanger other species of marine and aquatic life are also given careful consideration and respect.

Many people are turning to fish as a reliable and nutritious replacement to meat in their diets. Fish such as tuna can safely be eaten rare without having any detrimental effects to health. The popularity of consuming tuna may also be contributed to TV chefs and master chefs who have tuna steaks as their main course dish.

As tuna is a relatively new addition to the diet of many people you may be wondering how to go about preparing and cooking it. When purchased ready prepared tuna is a very easy fish to cook and needs no further preparation. It can be cooked in a variety of different ways such as pan fried, griddled, grilled or even popped onto a barbeque. The only way of cooking which is not recommended is baking as this has a tendency to dry the flesh out. It is equally tasty eaten on its own or accompanied with mouth watering sauces. As many people prefer tuna to be rare or medium-rare a couple of minutes on either side is all that it needed. This way of fast cooking can also help to reduce fuel bills as hours of long slow cooking are not required.

For a wide range of tasty tuna recipes go online and find both preparation methods and a whole host of different cooking techniques. Many of the online tuna recipes have been designed by master chefs who only use the finest foods.

Compared with the same period last year, Japan Tsukiji market, the number of frozen tuna big Ella trend of a decreasing area, but prices still remain relatively stable. Two days ago, the Japanese Fisheries Agency issued the demand for tuna supply forecasts (all sashimi tuna fish), to the March date, the supply quantity, compared to last year is expected to decline slightly in price to maintain stable situation. However, because control of the demand in the spring, Tsukiji market tuna market conditions showed gradual downward trend. Wholesale company official said, “After entering the spring, fishing, wholesale prices showed a slow upward trend.”

Tsukiji fish market in February of frozen tuna Ella average purchase large amount of 1280 (the average daily purchase quantity), and the previous year’s daily average volume of 1430 purchase a decrease of about one percent. In last Friday, average daily purchase quantity to 1500, from the beginning of this week, the number of purchase fisheries showed a weak trend, but in late February the trend has remained strong.

Fishing center prices remain at 700 yen to 800 yen about prices last year, the center of fisheries 800 yen, so this year with last year’s prices remained the same.

In previous years, to the March billing period, amount of purchase fisheries have increased the most last year, when almost on purchase volume in 1700 to keep around. The wholesale companies expect “this year, up to date purchase volume reached only around 1500.” Thus, after entering the spring, is expected to market the trend is upward, but due to the accounts of, if the increase in the number of purchase fisheries, market may crash.

According to forecasts released by the Fisheries Agency, predicted this year’s domestic production has decreased in comparison with the previous year, imports decreased slightly, and supply a whole showed a decreasing trend, prices remain stable. On the specific circumstances of fisheries, from last October to January this year, in the Atlantic near the present downturn trend, but was relatively stable around the Indian Ocean.

January to March this year, the specific fishing operations is: As fuel prices greatly affected fishing operations, is expected this year compared to last year’s fishing show sluggish overall market trend. But in fact, although the vessels entering the harbor showed an increasing trend, but all vessels fishing catches have shown a downward trend.

Wholesale market supply of the specific circumstances are: the end of the year, the sales continue to slump trend. In the New Year, the frozen tuna prices on a downward trend, but from February onwards, part of the price of tuna has increased. Overall, the supply side, red meat and tuna sashimi, all maintained to reduce the tendency of the demand has decreased, but prices remain steady compared with last year’s trend.

Through investigation, part of the supermarket sales of the actual situation is beginning: with the same period last year, sales of frozen tuna accounts for 90% of red meat, fresh sashimi market sales accounted for 10%. Kiosk is part of the sales: sales of the actual situation rather the end of last year’s 105%, a slight sales decline.

Tuna fishing off the coast of Maine is immensely popular, with thousands of anglers heading out on chartered trips and privately owned boats each year in search of that once in a lifetime catch. Maine is not renowned for having a varied tuna population, with the bluefin being the only native species. However, bluefin tuna are highly sought after, particularly due to their immense size, power and swimming abilities. Once hooked, few fish will provide as big a challenge as a several hundred pound bluefin tuna.

As their name suggests, bluefin tuna have a dark blue coloring on top, graduating to silver along their sides and belly. Bluefin tuna have two dorsal fins, a single anal fin and numerous partial fins along its back and underside. Their bodies built for speed, with a streamlined shape and powerful tail. Bluefin tuna are renowned for their speed and power, giving anglers lucky enough to hook one the fight of a lifetime. In terms of size, large adult bluefin can reach lengths of up to twelve feet and tip the scales at well over one thousand pounds. More typical examples are around the eight foot mark and weigh in at nearer six hundred pounds.

Large bluefin tuna are fairly solitary fish, often traveling alone or in very small, dispersed groups. Smaller bluefin’s tend to travel in schools which may contain anywhere up to forty fish. Bluefin tuna are migratory fish, and are typically found off the coast of Maine between early summer and late fall. The best months for fishing are reputed to be between August and October.

Bluefin tuna can be caught using a variety of methods, with trolling and baitfish both widely successful. Popular baits for both techniques include squid and mackerel. Chumming with herring is also popular, particularly later in the season when attempting to land bigger fish. Given the size and power of these fish, heavy duty equipment is required to land them. Custom-built, harnessed rods coupled with 130 class reels and 200 pound test lines are not uncommon, and will suffice for the majority of bluefin present in Maine’s waters.

Catching a big bluefin tuna is largely about being in the right place at the right time. Tuna can be found at any distance from the shore, though the majority of chartered vessels travel some ten to thirty miles off the coast. Bluefin tuna can be found throughout Maine’s waters, though there are popular locations such as Jeffrey’s Ledge which are favored by many anglers.

In many parts, bluefin tuna are considered to be the ultimate game fish. Their large size coupled with the ability to swim at speeds approaching fifty miles an hour makes the bluefin tuna an exciting prospect for anglers. Add to that several-hour long fights, and you have probably the ultimate fishing challenge available in Maine.

If there is one thing that is negative regarding the popularity of the tuna fishes, it has to be the fact that being popular caused it to be very sought after. This is the reason a lot more people have been getting into tuna fishing for profit.

As if the expanding amount of people who catch tuna fishes day-to-day isn’t worrying enough, a lot of them like to fish even though it’s not actually in season. They catch tuna fishes throughout the year. Because of this, environmentalists point out that we are about as close as we can get to making tuna fishes extinct. This is why it’s very important to understand about the tuna fishing season.

A few years back, there were a lot of tuna fishes to go around which is why the tuna fishing season usually lasts for about 2 months. Today, the tuna fishing
season only lasts for fifteen days and it still continues to diminish every season. Scientists even said that at the rate that these fishermen are going,
tuna fishes are going to be a thing of the past by the year 2012. Now, who said that learning the appropriate tuna fishing season and staying with it is not necessary?

Those people who are into catching tuna fishes as a sport also needs to be mindful of the tuna fishing season. Although people who engage in tuna fishing as a form of a hobby capture less tuna than those who are doing it to gain income, it doesn’t mean that it can’t contribute to the destruction of tuna fishes.

All animals that have gone extinct were hunted little by little and tuna fishes are not an exception.If you think about it, it isn’t that difficult to find out the tuna fishing season. Nonetheless, the benefits of finding it out and following it could help
make a lot of difference. It should not make any difference if you’re only into renting fishing boats or into selling tuna fishing gears.

As long as you are into the tuna fishing business, you can do something to help distribute the word regarding the importance of understanding the appropriate tuna fishing season.

Tuna Salad Recipes: Deliciously Simple Tuna Salad

This is one of the classic tuna fish salad recipes that you can make in just a few minutes. Makes a family sized amount.

4 (6 oz.) cans tuna, drained

1 lemon, juiced (optional)

2 cups mayonnaise

4 stalks celery, diced

1/2 cup sweet pickle relish

Salt and pepper to taste

Directions

In a bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve.

=> Tuna Salad Recipe: Gourmet Tuna Salad

Here’s a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.

1 (7 oz.) can white tuna, drained and flaked

6 tablespoons mayonnaise or salad dressing

1 tablespoon Parmesan cheese

3 tablespoons sweet pickle relish

1/8 teaspoon dried minced onion flakes

1/4 teaspoon curry powder

1 tablespoon dried parsley

1 teaspoon dried dill weed

1 pinch garlic powder

Directions

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Add in the curry powder, parsley, dill weed and garlic powder.

Mix well and serve with crackers or as a sandwich.

=> Low Fat Tuna Salad: Fabulous Bean Tuna Salad

You can do a lot more with tuna salad than make sandwiches. This healthy recipe features albacore tuna, fresh green beans, Northern beans, black olives and hard boiled eggs.

3/4 pound green beans, trimmed and snapped in half

1 (12 oz.) can solid white albacore tuna, drained

1 (16 oz.) can Great Northern beans, drained and rinsed

1 (2.25 oz.) can sliced black olives, drained

1/4 medium red onion, thinly sliced

1 teaspoon dried oregano

6 tablespoons extra virgin olive oil

3 tablespoons lemon juice

1/2 teaspoon finely grated lemon zest

Salt and pepper to taste

4 large hard cooked eggs, peeled and quartered

Directions

Place green beans, 1/3 cup water and a large pinch of salt into a medium skillet. Cover, turn heat on high and bring water to a boil.

Once the beans start to steam, set the timer and cook until tender and crisp (about 5 minutes. Note: do not let the skillet run dry). Immediately dump the beans into a lipped cookie sheet that is lined with paper towels. Let cool.

In a bowl, combine the tuna, olives and onion.

In another bowl, whisk together the oregano, oil, lemon juice and zest. Pour over the tuna mixture; gently stirring. Add salt and pepper to taste. Arrange a portion of the tuna salad, green beans and hard cooked eggs onto 4 plates.

Nowadays, more and more people are becoming health-conscious. One common reason why these people are now mindful of the condition of their body is the different diseases they heard from news and learned online.

Different heart diseases are responsible for the death of 2.47 million people in the world in 2008 and are considered the second top leading cause of death.  One common cause of heart disease is the lifestyle of the person like eating too much, alcohol abuse and other unhealthy habits. Many of us already changed or removed these unhealthy habits while others don’t care what harm these habits can inflict to their bodies.

One healthy food that people today love to consume is tune. Tuna fish is a good source of nutrients and high quality protein needed by our body. It is commonly found in the Indian, Atlantic and Pacific Ocean. Tuna is also rich in tryptophan which is an amino acid which is very important to us humans. It comprises one of the building blocks of DNA. Tryptophan can also be found in poultry, chocolate and some dairy foods.

Selenium which is a non-metallic element is also present in tuna and it promotes healthy chromosomes which protect and fight cancer cells. Furthermore, it helps remove harmful toxins from our body.

Tuna is also one of the best sources of high quality protein needed by our body. Protein helps our skin and hair remain healthy and glowing.  In addition to that, tuna is loaded with Niacin, sometimes called Vitamin B3 or Nicotinic Acid, which considered an important component in our diet. It helps lower LDL cholesterol and triglyceride, increases HDL cholesterol, facilitates faster metabolism and cell repair. Niacin is made available in the market in the form of multivitamins.

Tuna is rich in omega-3 fatty acids which are heart friendly fatty acids. Omega 3 helps avoid erratic heart beat thus prevent blood clot in heart arteries and ward off other cardiovascular diseases. It also serves as vitamins for the brain making us more mentally active. Even pregnant woman are encourage to take food rich in omega-3 because of its many advantages to the development of a child inside a womb like having a clear eyesight and faster development of the brain helps babies eyes and brain to develop.

There are lots of foods like tuna that are full of nutrients and can help us prevent from acquiring diseases. Let’s take note of healthy foods that we should eat so we will always be fit and healthy.

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Albacore Tuna Bounty off the Oregon Coast

Kurt Ploetz

www.fishgriller.com fishgriller@yahoo.com

Outdoor Chef Kurt is still amazed at the fighting power of these tuna in the blue water off of the Oregon coast. The albacore tuna fishery in Oregon has grown dramatically over the last 5 years, into a great new sporting adventure. There are a series of derbies from south to north in the summers, which attract boats from as far as southern California and all over the west coast. Charters out of most of the major ports are available for this fine eating fish. With a limit of 25, if you get into them, you can fill the freezer in a short period of time.

I have a friend that had a new boat built that is perfect for the long trips out 40 to 50 miles to find the blue water these game fish inhabit. We started out as tuna virgins last summer, but got the hang of it after adjusting trolling speed and length of lines .We usually run 4 lines at different lengths, longer out the sides, and closer from the stern of the boat. We use floating jigs that dance across the water as we troll at a speed of about 6.2 mph.  These fish hit very hard when they bite and you need some real hardware to land the big ones.

We run Ugly Stick 7 foot rods with medium sized Penn Gold 2 speed  reels, also a couple of Avet reels that work real good to handle these 12 to 45 pound fighters. For the line we use 100# braided line, with a top shot of 90# monofilament. When we hook a fish we usually drag it for a couple hundred yards .These are schooling fish so as we drag one, usually we will have another 1 or sometimes 2 more fish on by the time we stop. With 3 of these awesome game fish on at the same time, it can turn into a real mess in a real hurry, so you have to be on your A game or you will have some tangled lines before you can say Fish On.  We usually try to bring the closest ones in first, and then work on the ones on the longer lines. If they cross lines you have to move around or untangle lines on the fly, and it can be very exciting to land the big ones after an avoided mess.

The jigs we use, are supposed to imitate squid on the surface .We us a 7 OO hook that looks like a treble but only has 2 hooks.  When these fish hit they bury the hooks in their jaw, and we have yet to lose a fish after it is hooked.  Once hooked these fish pull like they are headed straight for the bottom, harder than you can imagine.  I was amazed at their tenacity and strength on the first one I hooked last year, and it was one of the most satisfying fishing experiences I have had in my whole life.

The way we get the fish on board is to gaff them, which is a whole new adventure in itself. Once on board we cut the gills to make them bleed out and put them in the fish box on ice. The faster you cool these fish down the better it is, and the better they will taste. We usually keep the fish on ice overnight, as it seems to make it easier to pull off the skin when it is time to get to cutting.  Each tuna has 4 loins, and filleting them is not too hard once you get the hang of it.

The flesh of these great fish is tender and flaky and full of omega oils which are very good for your health. It can be cooked in a number of ways. You can grill it, you can bake it, or you can batter it, and deep fry it for the best fish and chips you have had your whole life. As a lifelong fisherman I waited many years to have a go at these great game fish, and can tell you firsthand that when you get one on the line it will be one of the best fishing experiences of your life.

HAPPY TUNA FISHING FROM OUTDOOR CHEF KURT       Two simple recipes.

#1 grilled or baked albacore tuna fillets. Marinate loin for 3 hours in Bernstein’s Italian dressing in Ziploc bag. Season with Tony Chacheres Creole seasoning and wrap in tin foil after pouring on a little melted butter. Then grill or bake till sections of tuna fillet flake apart with fork.

#2 deep fried albacore fillets. Place loin on cutting board and slice into 1/2 inch patties. Mix Pride of the West batter mix. with 1/2 can or so of desired beer till nice and creamy. Add Johnny’s seasoning to batter and stir in. Dip loin patties in batter covering completely and fry till golden brown in 375f oil of your choice. I prefer canola oil but vegetable and corn oil work well also.

Tuna fish are a nutrient rich source of food. They are packed full of high quality protein and are rich in minerals such as selenium, magnesium and potassium. They also contain vitamins B1 and B6 and most importantly essential Omega 3 fatty acids.

Essential fatty acids are called Essential because the body cannot make these on their own. Essential fatty acids need to be included and introduced into a healthy diet through eating foods which are rich in these such as tuna.

Tuna is one of the worlds best loved fish. Although canned tuna is delicious and nutritious, if you have never eaten fresh tuna you have been missing out on a pure culinary delight. Fresh tuna retains more of the beneficial Omega 3 than canned tuna.

Selected tuna steaks purchased from reputable companies who source their fish in a sustainable method and respect other aquatic life. To ensure you are buying the highest quality tuna steaks buy from a company who has been working in the fish industry for many years, in other words those who have built their business reputation on only sourcing, catching and selling the highest quality tuna.

If you have never tried tuna without the use of a can opener then the chances are you will not know how to prepare or cook tuna. Fresh tuna is available as either steaks, fillets or chunks. Choosing tuna steaks which have been pre-prepared provides a quick and easy way to enjoy this nutritious food without any fuss or bother.

Ideas for different cooking methods can be found in modern cookery books or online. The online option provides the opportunity to view pod casts and follow the step by step instructions. For some this new visual and audio innovation of learning how to cook a variety of different foods from around the world has provided them with the confidence to experiment and try new delicious recipes.

Tuna steaks and fillets are usually pan fried, grilled or griddled. They are also very tasty when cooked on a barbeque. Tuna chunks are great for making curries and casseroles. The only form of cooking which is not recommended for tuna is baking as this dries out the flesh.

Making a traditional French salad nicoise, a combination of tuna, black olives and green beans, has been a firm favourite for many years. Typically canned tuna is used, however seared tuna steaks are becoming an increasingly fashionable alternative. Tuna steak salads are great for those trying to lose weight, or those who just enjoy the beautiful taste of tuna. As tuna is low in calories, especially fresh tuna, it is the ideal diet food. The firm meaty texture of tuna provides a substantial and nutritious health food for all the family.

Search online for some mouth watering tuna recipes. You will be amazed at the wide variety of supper, lunch and dinner recipes available. Many of the online recipes have been specifically designed by master chefs to bring you tasty tuna dishes in the most fashionable and healthy ways. Bring the health benefits of tuna steaks to your dining table and enjoy the delicious taste of this amazing fish.

Fishing for tuna can be a challenging, yet rewarding adventure. Tunas are very fast swimmers – some have been clocked moving as fast as 48 miles per hour. In addition, there are several species of tuna that are warm-blooded.

Unlike most fish species, which have white flesh, the flesh of the tuna is pink to dark red. This is because tuna muscle tissue contains greater quantities of myoglobin, an oxygen-binding molecule. Tuna has become a popular fish to eat, particularly in canned form. Most of the canned light tuna is skipjack tuna and is relatively inexpensive.

Fishing for tuna has long been a popular recreational activity. In the 1930s and the 1940s, bluefin tuna were abundant in the waters off the Florida coast and were sought by the likes of Ernest Hemingway. However, despite the popularity of the growing sport, the boats of that day were not properly equipped to fight the fish. In recent decades, the arrival of more custom built vessels has given new life to the sport of tuna fishing. Fishing for tuna largely depends on what specific type of tuna is being sought.

Albacore Tuna inhabit the western coast of the United States on a seasonal basis, specifically between the middle of June and the end of October. Their normal range typically spans from Baja, California all the way up to Oregon. Albacore have even been spotted as far north as the central Alaskan coast and as far south as tropical Mexico. During the rest of the year, they migrate to Japan and then return to California.

Albacore generally prefer deep waters and sea temperatures that are above 58 degrees Fahrenheit. As far as bait is concerned, Albacore typically feed mainly on small fish (such as anchovies and sardines). However, squid and small shrimp also make up important parts of their diet. Also, Albacore will often usually feed on what is available at the time.

During a good year, Albacore can be found within five to ten miles of the west coast – meaning that fishermen will not have far to go to have a shot at landing some of this type of tuna.

However, during off years, Albacore can be over 100 miles offshore. One way for fishermen to get an advantage on the Albacore is to study the sea surface temperature maps for warm/colder water gradients. This because Albacore follow the warm currents along the California coast.

Also, anglers should try to troll the warm side with feather jigs and plugs. When one of the trolling rigs gets hit, that is the time to circle around the school and cast live sardines or anchovies. Many times, chumming with live bait can entice the school of Albacore to the surface.

Whenever you are trolling for tuna there are a few tips on how to catch tuna that will help you considerably.

Once you have gotten the proper permits or licenses, and have all your safety gear and inspections out of the way, you are ready for some serious tuna fishing! Just make plans to stay out on the water from just before sunrise until dark, because tuna bite best very early and from sunset until dark.

When it comes to bait, the preferred bait for tuna changes daily. Bring spreader bars in all the colors you can and in various sizes. Every color of tuna train, teaser birds, lures, and multiple sized ballyhoo rigged with teasers. If you are trolling for giant tuna, begin with a thirteen inch squid spreader bars and move to smaller squid set ups if you are not having any luck.

On rough days, you might want to consider trolling in the trough. This will keep your rigs and baits from flying out of the water and looking less than natural to the tuna. You might not be in for as comfy a ride, but you will be able to catch fish this way. Consider using red or yellow line to help you see and identify your line. This has not been known to inhibit the bite in any way.

Never touch your bait or line with bare hands. Rub all your leaders with alcohol before you use them, and wear surgical gloves when baiting your hook. Use some floss to sew some squid tentacles onto the hook of every single bait. You can also use shmeg or pork rinds on your stinger in a pinch. Many fish are lost after you hook them and get them to the boat, when they run under the boat and get away. Just make sure your trim tabs are always up all the way while putting your riggers.

Change your trolling speed depending on what you are after. From five to just over five knots is best for medium sized bluefin tuna. Three to Four knots is best for giant tuna.

Look for the whales. If you can spot whales, you will find tuna nearby. The truth is, they are all looking for forage. Whales are the best hunters in the sea, and the tuna follow them wherever they go in hopes of finding food. Drag rigs right in front of the whales for good results.

If you see a feeding frenzy, fish the outer edges of it. Don’t get right over the fish, but give them room to bust. The largest tuna will be at the edges of the frenzy, and you can pick them up there.

Try to fish quiet areas where you see signs of the tuna being present. Heavily fished areas are actually the most difficult to catch in.Try to fish on the Southern or Western winds, and don’t fish on the full or new moon, for best results when it comes to fishing for tuna.

What Some Fisherman Are Calling The Tuna Fishing Book Of The Century. Action Packed With Exciting Stories And Insider Secrets From Tuna Fisherman And Charter Boat Skippers. Aimed At Everyday Users To Teach Them How To Find, Attract And Catch Tuna!
Advanced Secrets Of Tuna Fishing.

Samoa in the South Pacific, is not known for gourmet food or cooking but there are certainly a few things that could be compared to other well known dishes like Japanese sashimi.

Because of the location, Samoa has access to fresh tuna fish that is brought in to the fish market every morning. The fresh tuna is not only excellent for making tuna steaks, you can also use it for something called OKA.

The Polynesian people have naturally been using the local products when creating the recipe and still these ingredients will be found in any country in the world.

Another main ingredient in the OKA recipe is the coconut cream which is proven to be very healthy.

Traditional Samoan healers tells us, that the Samoan people were all healthy before the white man brought the processed food to the island.

Today Samoa has one of the highest diabetes rates in the world.

Preparing the OKA.

OKA is both healthy and delicious. In Samoa, the OKA is an important part of the Sunday family feast. It is made in the following way:

* Cut the raw tuna in small thumb nail size pieces and put in a bowl.

* Cut cucumber, tomatoes and onion very fine and add it to the bowl.

* Add fresh coconut cream (or from can) sauce together with some lemon juice.

* Add salt and pepper and some chili sauce if you like it hot.

Mix it all together and serve in small cups or bowls.
Leave it in the fridge for some time if you prefer it cold.

Palusami

Another important food item in Samoa is the palusami.

You start preparing palusami by collecting the young leaves from the taro plant (taro is a starchy edible root, bigger than a potato).

Make a mixture of coconut cream, onion and salt which will be used together with the taro leaves.

Put many taro leaves together and form a small bag. The coconut cream mixture will be poured into the little bag and closed.

A bread fruit leaf is usually used for wrapping the small taro leaf bag together, preventing it from falling apart.

The palusami will now be put on hot stones and baked in what the Samoans call UMU. After about 45 minutes on hot glowing stones and covered by large banana leaves. The palusami is ready to eat. The leaves have now dissolved and mixed with the coconut cream providing a delicious part of the Sunday meal.

Most visitors to Samoa love this traditional food experience where both OKA and palusami plays a big roll.

Imagine yourself waking up at 3 a.m on a gorgeous early summer morning. You’ve got your rods, reels, and equipment loaded up in your truck. You’ve got your cooler packed with a few afternoon snacks and some drinks. You’re heart is pounding with the thoughts of being out on the ocean, free from the everyday stress of work and reality, and the hopes that this could be the day you hook the trophy fish, your giant. You drive down to the dock, load up all the equipment into the boat, and prepare for the long journey out into the open ocean. With a full tank of gas and your adrenaline pumping you fix your sights on the horizon and open up the throttle. Just as the sun is coming up over the horizon, you remember that following the sun leads to the land where giants roam the sea just below your feet. After an hour of steaming out into the open ocean your heart is pounding out of your chest with the first sighting of whales. You remember hearing that whales are the number one sign that bluefin tuna must be nearby. You see the fleet of boats, already with their spread set and working the waters around the whales in hopes of hooking the big one. You now know that this is the spot. This is where you are going make your stand, set your spread, and wait for that sweet sound. The sound that keeps you going back, day-after-day, the sound of the drag screeching at a thousand miles per hour, it’s the sound of all of your patience and persistence culminating in a moment that is yours. It’s you versus the fish.

Now that I’ve painted a picture in your head of what you can expect when you go bluefin tuna fishing, I’m now going to tell you a story of one of my own personal early bluefin fishing experiences. It was early July and the setting was exactly as I described it. It was one of those days, weather wise, that you dream about. The sun was out, the water was calm, and the fleet was out in our regular fishing spot.

My brother and I had set our spread behind the boat. We had been working a small pod of whales for almost two hours without even a bite or a sighting of tuna. Starting to get a little frustrated, we decided to move away from the fleet to a rather large circle of birds that were sitting on top of the water about a quarter mile away from the whales and the rest of the fleet. I was driving the boat and my brother was watching the spread as we approached the birds. All of a sudden I had a strange feeling that we were going to hook up as we went through the birds. I turned to my brother and excitedly said, “Get ready, we’re about to get some action!”

Skeptical of my gut feeling, he reluctantly stood up and got ready for the bite. Just as he was standing up, the left rod started screaming. A fish! My feeling was right, we had hooked into a nice fish. Little did I know what was to come next. Just as I had set my brother up in the fighting belt and he had started reeling the fish in, the right rod started buzzing. We must have raised a good amount of fish because the third and final spreader bar was nearly taken down too! Knowing that two fish was more than enough, I quickly reeled in the center bar to avoid hooking a third fish and being in way over our head.

At this time we were very novice bluefin tuna fisherman and we figured that my brother could reel in the one fish, we could land it, and then he could put on the fighting belt and bring in the other fish. Big mistake! Not only is this a bad idea because we had a limited crew but also because of how tiring reeling in back-to-back fish can be. Also, leaving the fish hooked and dragging it for several miles can be very detrimental to the fish’s health. We hadn’t realized just how big the fish that my brother was fighting was so we just kept the boat on idle speed and let the second fish stay hooked, hundreds of feet below the surface. After about fifteen minutes, we finally caught our first glimpse of the fish that my brother had been struggling to bring in. As soon as the fish saw the boat, he took off back down to the bottom of the ocean and the battle started all over again. After nearly forty-five grueling minutes, both fish and fisherman were completely exhausted and I brought out the gaff for the final step in landing the fish. I gaffed the fish in the back shoulder, and we pulled the fish over the edge of the boat. Seeing that this was clearly the biggest fish we had ever caught, we pulled out the tape measure to see just how big our fish was. Fifty-six inches! A true monster in the eyes of a couple of novice fisherman.

In pretty much a state of shock and pure euphoria we had almost forgot that we had been towing another fish for the better part of six miles. Pure luck, no doubt, is the only explanation for the second fish staying on the line. Seeing that my brother was completely exhausted from reeling in his fish, I put on the fighting belt and started reeling in the second fish. As I was reeling in the fish, my brother began packing the first fish in ice and placed it in our pelagic fish body bag. After about fifteen minutes we brought the second fish up, gaffed it, and got it in the boat. The reason that the second fish came up so fast was because it had already been tired out from being dragged for so long! With two fish in the boat and an exhausted “crew” we decided that we had had enough fishing for one day. With a full fish locker and a very satisfied feeling, we steamed back to the dock and closed the book on the day we doubled up for the first time.