A very large, salt-water fish with fatty, pink-red flesh. In shape and colour it resembles the bonito, however, the tuna fish is heftier with a shorter snout. It can be bought sliced into steaks and either grilled, fried or oven baked, or, bought canned in oil or brine.
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[12]Links
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[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/trout
[7] https://www.gourmed.net/en/glossary/turmeric
[8] https://www.gourmed.net/en/recipes/all-recipes/pastaflora
[9] https://www.gourmed.net/en/recipes/easy-do/mullet-and-potato-stew-tajin-bel-hut
[10] https://www.gourmed.net/en/recipes/pears-wine-apidea-np
[11] https://www.gourmed.net/en/recipes/easy-do/spaghetti-clams
[12] https://www.gourmed.net/en/recipes/basque-cake
