Showing posts tagged as "tuna"
You can see yellowfin and bluefin tuna in our Open Sea exhibit, but did you know that next door we work with Stanford University to study and help save these prized and threatened animals?
This Month’s Recipes: Albacore Tuna
This firm, mild-flavored fish is best grilled or sautéed until seared on the outside but still rare on the inside. It’s also delicious raw. Olive oil and Mediterranean seasonings are natural complements, as are ginger and soy sauce.
Troll- or pole-and-line-caught albacore tuna from the U.S. Pacific and British Columbia is on the Seafood Watch green, “Best Choices” list.
Albacore Tuna with Cucumber, Orange and Mint Relish, by Kristine Kidd
Seared Albacore Tuna with Wilted Spinach, by Michel Nischan
We recently added a bluefin tuna to our renovated Open Sea exhibit—at more than 150 pounds, it’s the largest one we’ve ever moved from our new Animal Research and Care Center (ARCC) in Marina! We also added three yellowfin tuna. Learn more about tuna research and conservation at the Aquarium.
Did you know that tuna are some of the largest and fastest fish in the ocean? We recently added six to our Open Sea exhibit, including four bluefin and two yellowfin. These are some of the largest tunas we’ve ever transported!
