{"id":3777,"date":"2023-02-24T17:17:46","date_gmt":"2023-02-24T08:17:46","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=3777"},"modified":"2025-03-19T15:18:08","modified_gmt":"2025-03-19T06:18:08","slug":"what-is-slender-tuna","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-slender-tuna\/","title":{"rendered":"What is Slender tuna?"},"content":{"rendered":"
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Slender tuna may be a salmon that lives in the southern hemisphere. (Image credit: Redmap Australia)<\/figcaption><\/figure>\n

Salmon is endemic to the North Atlantic Ocean, where it is dominant in the subarctic surface zone, but is not distributed in the Southern Hemisphere. Since the same or closely related species of Bonito, Albacore, and other surface fishes and squids are distributed in the North and South Pacific, one wonders why salmon is not distributed there.<\/p>\n

Although still in the research stage, Slender tuna (Allothunnus fallai Serventy, 1948), which has a similar diet to Pink salmon, Chum salmon, and Sockeye salmon in the North Atlantic and is analogous to the huge stocks of these species, seems to occupy the same ecological role as the plankton-eating salmon.<\/p>\n

Slender tuna is a species of tuna, the only species in the genus Allothunnus, found around the world in the southern oceans between latitudes 20\u00b0and 50\u00b0 South. It is a close relative of genus Sarda<\/a><\/span>, whose Japanese names are Arotsunasu and Hosogatsuo.<\/p>\n

It has small second dorsal and anal fins resembling a small albacore, but the slender tuna lacks the long sweeping pectoral fins characteristic of albacores. As the name implies, it\u2019s more slender and elongated than other tuna types. It has a blue-black back and silver-to-gray sides. The pectoral and pelvic fins are purple on their distal portions and black near their bases. Its length is up to 1 meter and it can weigh up to 12 kilograms.<\/p>\n

It is a species of minor commercial importance, taken mainly as a bycatch by fisheries for other tuna species. It is richer in fat than bonito, and its dark flesh is not suitable for sashimi. It tastes better when cooked, but is rarely used as fresh fish, and is instead used for canning.<\/p>\n

It can pack 3700 milligrams of omega-3 polyunsaturated fatty acids per 100 grams. Next highest in omega-3s are the more readily available farmed fish, such as the striped perch, and Atlantic salmon.<\/p>\n

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We hope this information will be helpful.<\/p>\n

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Revision date: February 24, 2023<\/p>\n

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Salmon is endemic to the North Atlantic Ocean, where it is dominant in the subarctic surface zone, but is not distributed in the Southern Hemisphere. Since the same or closely related species of Bonito, Albacore, and other surface fishes and squids are distributed in the North and South Pacific, one wonders why salmon is not distributed there. Although still in the research stage, Slender tuna (Allothunnus fallai Serventy, 1948), which has a similar diet to Pink salmon, Chum salmon, and Sockeye salmon in the North Atlantic and is analogous to the huge stocks of these species, seems to occupy the same ecological role as the plankton-eating salmon. Slender tuna is … Continue reading What is Slender tuna?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[26],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/3777"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=3777"}],"version-history":[{"count":10,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/3777\/revisions"}],"predecessor-version":[{"id":6296,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/3777\/revisions\/6296"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=3777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=3777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=3777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}