ITALIAN RECIPES TRADITIONAL AND CREATIVE 
The description and the Italian names of the sea fish 
The Tuna (tonno): description and Italian names  The tuna is the only warm-blooded fish. It lives in schools and eats cephalopods and fishes. There are several varieties widespread in Atlantic ocean and Mediterranean sea . In the Mediterranean  sea we find the red tuna (tonno rosso) so called due to its meat colour, the Albacore or white tuna (alalunga or tonno bianco) very esteemed variety. Usually these two varieties are sold in pieces or fillets, while the tonnetto or bonito, striped or plain, and lower quality, is sold entire. The variety most used for canning is the Thunnus Albacares or Yellowfin tuna, so called due to its characteristic red colour of the fins top. This variety lives in schools in tropical and sub tropical waters and its weight is about 88 LBS (40 kg). At the time to purchase control the meat, that must be tight and smooth; by pressing it with your finger no one fingerprint shall remain. The colour must be dark red.  Fresh or canned it is one of the most popular fishes in Italy (the ancient Romans already had a rich industry for fishing and salting). Less widespread smoked, however very appreciated.
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