Fish
Head
Head of Tuna holds cheeks, collar meat, and gelatinous bones for soups, curries, and roasting. Clean gills thoroughly. Coastal kitchens treat it as sweet picking meat, not waste. Keep tuna head iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Sashimi, searing, canning, and poke suit the cut. Season with salt, acid, and fat that frame dense steak-like muscle.
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.5 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 6.32 g
- Cholesterol 57.4 mg
- Sodium 77.5 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 17.5 g
- Water 74.3 g
- Energy 177 kcal
- Water 74.3 g
- Protein 17.5 g
- Fat 10.5 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 6.32 g
- Omega-3 2.53 g
- Vitamins 54.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.4 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.6 µg
- Vitamin E 1.56 mg
- Vitamin K 0.5 µg
- Minerals 367 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 57.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.4 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.7 · vitamin-d: 12.6 · vitamin-e: 1.56 · vitamin-k: 0.5 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Coastal cooks portioned tuna into head pieces for even cooking and trade.
Filleting lines and frozen packs made head of tuna available inland.
Restaurants standardised specialty head portions of tuna for plate timing.