FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home

 

 

FOOD TRIVIA and FOOD FACTS

BLOOM to BOYSENBERRY       Bloom, Beef      Bloom, Chocolate       BLT       Blueberry       Blueberry Muffin & Pie       Blue Cheese (Bleu)       Blue Crabs       Bluefin Tuna       Bluefish       Blue Mussels       Blue Point Oysters       BMI (Body Mass Index)       Boeuf Bourguignonne       Bogg       Boil, Boiling       Bologna       Bombay Duck       Boniato       Bonne Femme       Borage       Borden Company       Bore, Jean Etienne       Borlotti Beans       Borscht, Borsch, etc       Boston Butt       Boston Cream Pie       Botrytis       Bottles       Bottle Gourd       Bottled in Bond       Bottom Round       Boucher       Bouillabaisse       Bouilon Cubes       Boulanger       Bouquet Garni       Bourbon Trivia       Boyardee, Chef       Boysenberry

SEE ALSO: Tuna; Albacore Tuna

BLUEFIN TUNA

25 years ago large Atlantic bluefin tuna (250 to over 1,000 pounds) might sell for a penny a pound for catfood, if it sold at all.  Today, that same bluefin tuna can sell for well over $100 per pound, mainly due to the popularity of sushi and sashimi around the world.

In 2001 a 440 pound bluefin sold for $173,600 in the Japanese Tsukiji fish market - thats about $394 per pound!

The largest bluefin tuna weighed 1,496 pounds and was caught in Nova Scotia on October 26, 1979.

Unlike most fish which are cold-blooded, bluefin are warm blooded. They can swim as fast as 50 miles per hour in short bursts and they can live as long as 30 years.

Bluefin were known as 'horse mackerel' in the early 1900s and were considered only fit for cat and dog food.
 

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Also see: Food Articles  and Cooking Tips

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

Chef with red wine glass