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A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color.

A type of Tuna that may be referred to as Oceanic Tuna or Bonito Tuna that comes from the Atlantic and Pacific oceans.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

A variety of tuna that is very flavorful and has the lightest colored flesh of all the different species of tuna.

The Hawaiian term used to refer to Yellowfin or Bigeye tuna. Ahi Tuna has a light pink flesh and a flavor that is stronger than most fish..

One of the largest varieties of tuna caught for commercial use. Younger and smaller bluefins have lightly colored and mildly flavored meat, while older, larger specimens have a rich, red meat that is full flavored.

A variety of tuna that has a light pink flesh and a slightly strong flavor. It is a very popular fish in Hawaii and Japan where it is often eaten raw.

A variety of the mackerel fish family, which are members of the tuna family, that is most often found in warmer ocean waters, such as from the Carolina coast in the U.S.

A type of fish that is related to pompano and is found in the Pacific waters off Mexico and southern California.

A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

A saltwater fish, related to the tuna, with an oily, soft, pale flesh, that is sometimes pink, which when cooked, becomes flaky and firm with an off-white color.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

Dried shavings of fish that are sliced from aged pieces of bonito. A member of the tuna family of fish, bonito is a popular fish in Japan that is typically not consumed as often fresh for a meal as it is in a dried form.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

Pronounced bar doe lee no. Regional red wine from from the Bardolino village along Lake Garda in the Veneto region of Northeast Italy.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

Most notably known as "Gamay". A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.