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Tuna Fishing, Tuna Canning: "The Fighting Tuna" ~ 1933 Del Monte (California Packing Corporation)
🕑 Added 2019-05-08 01:34:53 +0000 UTCmore at http://quickfound.net/
Originally a public domain film, slightly cropped to remove uneven edges, with the aspect ratio corrected, and one-pass brightness-contrast-color correction & mild video noise reduction applied.
The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and/or equalization (the resulting sound, though not perfect, is far less noisy than the original).
https://en.wikipedia.org/wiki/Tuna
Wikipedia license: http://creativecommons.org/licenses/by-sa/3.0/
A tuna (also called tunny) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max. length: 50 cm (1.6 ft), weight: 1.8 kg (4 lb)) up to the Atlantic bluefin tuna (max. length: 4.6 m (15 ft), weight: 684 kg (1,508 lb)). The bluefin averages 2 m (6.6 ft), and is believed to live up to 50 years.
Tuna, opah, and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). Found in warm seas, it is extensively fished commercially, and is popular as a game fish. As a result of overfishing, stocks of some tuna species, such as the southern bluefin tuna, are close to extinction...
When tuna is canned and packaged for sale, the product is sometimes called tuna fish. Canned tuna was first produced in Australia in 1903, quickly becoming popular. Tuna is canned in edible oils, in brine, in water, and in various sauces. Amanda Shapiro of Bon Appetit recommends oil-packed tuna, as it "seals in flavor and gives you some luxurious fat", and she favors olive oil-packed product. Tuna may be processed and labeled as "solid", "chunked" or "flaked". When canned, the product is often referred to as "tuna fish", a calque (loan translation) from the German Thunfisch. Canned tuna may be nicknamed "chicken of the sea".
In the United States, 52% of canned tuna is used for sandwiches; 22% for tuna salads; and 15% for tuna casseroles and dried and prepackaged meal kits, such as General Mills's Tuna Helper line. Other canned tuna dishes include tuna melts (tuna mixed with mayonnaise, served on bread with cheese melted on top); salade niçoise, a salad made of tuna, olives, green beans, potatoes, hard-boiled eggs and anchovy dressing; and tuna burgers, which are served on buns. Depending upon the color of the flesh of the tuna species, the can is marked as "light" or "white" meat, with "light" meaning a greyish pink color and "white" meaning a light pink color. In the United States, only albacore can legally be sold in canned form as "white meat tuna"; in other countries, yellowfin is also acceptable. While in the early 1980s canned tuna in Australia was most likely Southern bluefin, as of 2003 it was usually yellowfin, skipjack, or tongol (labelled "northern bluefin" or "longtail").
As tunas are often caught far from where they are processed, poor interim conservation can lead to spoilage. Tuna is typically gutted by hand, and later pre-cooked for prescribed times of 45 minutes to three hours. The fish are then cleaned and filleted, canned, and sealed, with the dark lateral blood meat often separately canned for pet food. The sealed can is then heated under pressure (called retort cooking) for 2 to 4 hours. This process kills any bacteria, but retains the histamine that may have been produced by those bacteria. The international standard sets the maximum histamine level at 200 milligrams per kilogram. An Australian study of 53 varieties of unflavored canned tuna found none to exceed the safe histamine level, although some had "off" flavors.
Australian standards once required cans of tuna to contain at least 51% tuna, but these regulations were dropped in 2003. The remaining weight is usually oil or water. In the US, the Food and Drug Administration (FDA) regulates canned tuna...
