User:Tosoliver
 Delicious and fatty tuna head, popular in various cuisines. | |
| Type | Seafood |
|---|---|
| Course | Main course |
| Place of origin | Various (Japan, Philippines, Mediterranean, etc.) |
| Region or state | Pacific Ocean, Atlantic Ocean, Indian Ocean, Mediterranean Sea |
| Created by | Various culinary cultures (Japanese, Filipino, Mediterranean) |
| Serving temperature | Hot or cold, depending on preparation |
| Main ingredients | Tuna head (cheeks, eyes, collar, etc.) |
| Variations | Varieties across regions |
| 140-180 calories kcal | |
| Other information | Commonly enjoyed as a communal dish |
Tuna head
[edit]The tuna head is a part of the tuna fish often overlooked but considered a delicacy in various cultures. It is typically from larger tuna species like bluefin, yellowfin, and skipjack. Rich in collagen and omega-3 fatty acids, it offers both health benefits and unique textures. The head includes sections like the cheeks (kama), eyes, and collar, each prized for their distinct flavors and textures.
History
[edit]Tuna fishing and consumption have deep historical roots, especially in Mediterranean and East Asian cultures. In Japan, bluefin tuna has been fished for centuries, and parts like the head have been cherished for their flavor. Tuna head preparations became more popular in global cuisines with the spread of Japanese culinary techniques, especially with sushi and sashimi culture reaching worldwide audiences. In the Philippines, grilled tuna head, known as “inihaw na ulo ng tuna,” became a staple in coastal areas, showcasing the significance of using the whole fish.The tradition of eating tuna head began centuries ago in fishing cultures like Japan[1], the Philippines, and the Mediterranean, where using the whole fish was essential. In Japan, tuna collars and cheeks (kama) became prized for their tender, rich flavour, leading to dishes like “ kama-yaki ” (grilled tuna collar). In the Philippines, tuna heads are simmered in tangy soups, such as “sinigang na ulo”, bringing deep, comforting flavours to family meals. Across Mediterranean coasts, tuna heads have long been grilled or stewed, adding richness to local seafood recipes. Today, as sustainable eating grows, tuna head dishes have spread globally, blending tradition with culinary creativity.[2]
Identity
[edit]Culinary methods for preparing tuna head vary across cultures. Common preparations include: • Grilling: Tuna head or collar is grilled and often seasoned with salt or soy-based marinades. • Boiling and Steaming: Some cultures use the head in broths and soups, extracting the collagen and fatty oils to create rich flavors. • Baking: Tuna heads are occasionally baked in Mediterranean cuisine with herbs and spices. • Festivals: In coastal regions, festivals sometimes celebrate the tuna harvest, where chefs showcase various tuna head recipes as a part of sustainable seafood practices.[3]
- Anatomy of Tuna Head
1. Kama (Collar): Located just behind the gills, the collar is the meatiest and fattiest part of the tuna head, known for its rich, tender, and flavorful meat. This section is often grilled or broiled and is a delicacy in Japanese and Filipino cuisines.
2. Cheeks: Situated under the eyes and near the mouth, the cheek meat is lean and tender. Known for its mild, delicate flavor, it’s considered one of the most prized sections of the tuna head.
3. Eyes and Eye Muscles: Tuna eyes are rich in collagen and often cooked or boiled to create a soft, gelatinous texture. Around the eyes, there are muscles rich in omega-3 fatty acids, which are occasionally used in soups and broths for added flavor and nutritional benefits.[4]
4. Forehead: The top area of the tuna head above the eyes, where muscles are slightly tougher. It’s sometimes used in broths or to extract oils for sauces and other culinary uses.
5. Skull and Bones: The bones and skull, while not consumed directly, are often used to create fish stocks and broths due to the intense flavor they release when boiled.
6. Gills and Gill Cover: The gills themselves are usually removed, but the surrounding area may contain bits of meat that are sometimes added to stocks. In some cuisines, parts of the gill cover are also utilized in cooking.
Activities
[edit]Culinary methods for preparing tuna head vary across cultures. Common preparations include:
• Grilling: Tuna head or collar is grilled and often seasoned with salt or soy-based marinades.
• Boiling and Steaming: Some cultures use the head in broths and soups, extracting the collagen and fatty oils to create rich flavors.
• Baking: Tuna heads are occasionally baked in Mediterranean cuisine with herbs and spices.
• Festivals: In coastal regions, festivals sometimes celebrate the tuna harvest, where chefs showcase various tuna head recipes as a part of sustainable seafood practices.
Recipes
[edit]To get you started on your culinary adventure with yellowfin tuna head, here are a few recipes to consider:
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Grilled Tuna Head with Soy Marinade: Start by marinating the tuna head with a mixture of soy sauce, garlic, and lemon or lime juice. After a couple of hours, grill it over medium heat until the flesh becomes tender and charred on the outside. This dish brings out bold, smoky flavors perfect for seafood lovers.[5]
Tuna Head Soup with Fresh Vegetables: Simmer the head in a savory broth with an array of fresh vegetables for a hearty and nutritious soup that’s perfect for any season.A hearty and comforting option, this soup typically involves simmering the tuna head in a broth alongside ingredients like onions, potatoes, and carrots.
Tuna Head Sashimi with Wasabi and Soy Sauce: Sashimi from a tuna head is less common but offers delicate, fresh cuts perfect for dipping in soy sauce and wasabi. If you plan to prepare this dish, make sure the tuna is very fresh, and follow safe handling practices for raw fish to fully enjoy this Japanese delicacy.
References
[edit]- ^ a b Itoh, T., & Tsuji, K. (2020). "Japanese Tuna Culture and Global Culinary Trends". Journal of Seafood Studies, 12(4), 225-239.
- ^ a b Alinsug, J. R. (2019). Philippine Seafood Heritage. Manila: Pilipinas Press.
- ^ a b Smith, B., & Tibbitts, A. (2015). The Complete Guide to Fish and Shellfish. Culinary Institute of America Press.
- ^ a b Ueno, H. (2017). "Nutritional Benefits of Fish Parts in Japanese Cuisine". Asia-Pacific Nutrition Journal, 8(2), 147-155.
- ^ a b "How to Breakdown a Tuna Head". The Japanese Food Lab. Retrieved 2024-11-08.
External links
[edit]- Morphogenesis of Sense Organs in the Bluefin Tuna (Thunnus orientalis) by Kawamura, G., et al. (2003).
- Physicochemical and Functional Properties of Gelatin from Tuna Head Bones by Haddar, Anissa, et al. (2011).
- Effect of Autoclaving as a Pre-treatment in Extracting Fish Oil from Yellowfin Tuna Heads by Lanka, Kuliyapitiya, et al. (2022).
- Protein and Lipid Recovery from Tuna Head Using Industrial Protease by Huong, Nguyen Thi My (2013).
- Frozen Yellowfin Tuna Head - Cooking Tips and Recipes.
- Lynn's Kitchen Adventures.