Tuna is a very popular seafood ingredient, especially in Japanese cuisine, where it is often used to make sushi and sashimi. Why is tuna usually eaten raw and not cooked?This relates to the taste, flavor and nutritional value of tuna.
First of all, eating tuna raw retains its delicious taste. The meat of tuna is tender and elastic, and you can feel its tender texture and rich meat texture when eaten raw. When tuna is cooked, the meat becomes dry and does not taste as good as when eaten raw.
Secondly, eating tuna raw retains its original flavor. Tuna meat is rich in fats and fats that give tuna its unique flavor and delicious taste. Cooking the tuna causes some of the fat to dissolve in the broth, making the tuna relatively thin in flavor.
On top of that, eating tuna raw allows it to retain its nutritional value to the maximum. Tuna is rich in nutrients such as high-quality protein, unsaturated fatty acids, B vitamins, and minerals. Cooking tuna causes some of the nutrients to dissolve in the broth, making it less nutritious.
Of course, not everyone likes to eat tuna raw, and some prefer to eat it after it is cooked. Cooking tuna can remove some of the fishy smell and is more suitable for those who are sensitive to raw food. In addition, cooked tuna can also be used to make other dishes like tuna salad, tuna soup, etc.
Overall, both raw and cooked tuna have their own advantages and occasions. Eating tuna raw retains its delicious taste, original flavor, and rich nutritional value, while cooked tuna is more suitable for those who are sensitive to raw food or used to make other dishes. So, whether eaten raw or cooked, tuna is a delicious and tasty ingredient.
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