A gigantic tuna fish weighing more than 400 kilos (880 pounds) was caught by a fisherman in Greece on Monday in what has been described as “the catch of the decade.”
The three-meter (10 foot) long fish was caught off the town of Kyllini, on the Peloponnese by Costas Hatzipapas.
From Greece, the fish will be transported to Japan
He told public television ERT that the tuna will be sold in Japan where there is a great demand for the fish.
In recent years, opening day fish auctions at Tokyo’s Tsukiji fish market and Toyosu Market have seen record-setting prices for tuna, reflecting market demand.
Until Monday one of the largest tuna fish caught in Greece was in 2019 when a group of fishermen on the island of Naxos caught a fish which weighed 288 kilos (636 pounds) and measured 2.74 meters (9.13 feet) long.
Tuna are among the few 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).
Tuna fish is regarded as a delicacy
Found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. As a result of overfishing, some tuna species, such as the southern bluefin tuna, are threatened with extinction.
Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red muscles derive their color from myoglobin, an oxygen-binding molecule, which tuna express in quantities far higher than most other fish.
The fresh or frozen flesh of tuna is widely regarded as a delicacy in most areas where it is shipped, being prepared in a variety of ways. When served as a steak, the meat of most species is known for its thickness and tough texture. Various species of tuna are often served raw in Japanese cuisine as sushi or sashimi.
Related: UN Honors Young Activist Trying to Make Greece’s Fishing Industry “Greener”
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