Tuna
Member of the mackerel family, tuna is the largest bony
fish. It is found in almost every ocean, from the Indian Ocean
to the Atlantic.
There are many species of tuna, the bluefin tuna, striped
bonito, germon and albacore. It is generally the flesh between
its flanks that is most popular.
Metro
acknowledges that sustainable fisheries and the preservation of
natural resources are vital for future generations. Consequently,
and in keeping with its corporate responsibility policy, Metro has
decided to go beyond the role of distributor and commit to a
sustainable fisheries policy.
The Atlantic Bluefin Tuna will no longer be available after
September 2010.
The Atlantic bluefin tuna is a species that is currently being
overfished due to high international demand; recovery plans are
currently inadequate.
See how Metro
commits to a sustainable fisheries policy.
Discover the substitutes for the Atlantic Bluefin Tuna. A
great selection of recipes is listed for
you.
Commitment
in cooking! Find a large range of recipes for all tastes and
cooking type. Entertain your taste buds with a sustainable
cooking.
- Tuna can be cookeIt is also delicious raw, in tuna tartar, or marinated. It is without a doubt the easiest fish to include in your menu.
- To preserve tuna's attractive interior hue and its moist and meaty quality when grilling, we recommend searing or cooking lightly on high heat (to rare or medium-rare).
Click here for cooking methods and more tips and suggestions !
 Tuna Pita Pockets |
 Cajun-Style Tuna |
 Tuna Steaks with White Wine Marinade |
 Tuna Steaks with White Wine Marinade |
Your METRO fishmonger carries tuna twelve months of the year, fresh or frozen, in fillets or in steaks.
Tuna is a fatty fish. For the weight-conscious, steaming,
poaching or cooking in parchment would be the methods of
choice.
Tuna is an excellent source of vitamins A and B12, and provides a
generous amount of phosphorus, potassium and magnésium.
Fresh fish should be prepared as soon as possible following purchase.
|
|
Refrigerator 4° C (40° F)
|
Freezer -18° C (-4° F)
|
|
Fresh tuna
|
2 to 3 days
|
4 to 6 months
|
|
Cooked tuna
|
1 to 2 days
|
------
|