Opening up a can of tuna yesterday I was wondering ‘where has the rest of this tuna ended up? How long will it be before the whole fish is eaten, and how much will be wasted’?
Opening up a can of tuna yesterday I was wondering ‘where has the rest of this tuna ended up? How long will it be before the whole fish is eaten, and how much will be wasted’?
Why is tuna like that? As opposed to say canned salmon which is immediately identifiable
No idea. But isn’t it that salmon meat more sticks together when tuna meat more often breaks apart?
Did some googling.
Tuna is massive and lean by default and has more denser muscle and less fat. Fat holds it together and stops it falling apart. The lean muscle makes it taste dry. Tuna has to be chunked to get anything into a can.
Salmon is way smaller (typically can sized), very fatty and has fast-twitch muscle, all of which lead to a juicier more cohesive fillet.
To think, one shower is all it takes to explore the flesh of fish :D
Shower?
According to OP, that question was a showerthought