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SUSHI RESTUARANT HUNTINGTON BEACH
Japanese Restaurant Huntington Beach, Seafood Restaurant Huntington Beach, Sushi Top,

SUSHI, SASHIMI, CHICKEN TERYIYAKI, CHICKEN BOWL, BEEF BOWL, TEMPURA, MISO SOUP, CALIFORNIA ROLLS, SALMON ROLL, TUNA ROLL,
Baked Eel Bowl, Fish, Salmon Teryaki Bowl, Gyudon Bowl, Tuna, Maguro, Albacore, Binchou Maguro, Salmon, Shake, Smelt Egg, Masago, Red Snapper, Izumi tai, Shrimp, Ebi, Squid, Ika, Egg Omelet, Tamago, Yellow Tail, Hamachi, Baked Eel, Unagi, Baby Scallop, Mini Hotate, Octopus, Tako, Seared Tuna, Maguro Tataki, Cucumber Roll, Avocado Roll, Orange Roll, Vegitable Roll, Albacore Roll, Spicy Yellow Tuna Roll, Philadelphia Roll, Volcano Roll, Caterpillar Roll, Rainbow Roll, White Meat Sasame Chicken, BBQ Mackerel, BBQ Squid, Shrimp Tampura,
92605, 92615, 92646, 92647, 92648, 92649

(714) 962-7199
Call For Sushi Top Today!
Stay Healthy Eat Lots of Seafood
"Quoted Best Sushi In Orange County"
 


CONTACT US:
   



JAPANESE
RESTAURANT
HUNTINGTON BEACH

.com




Sushi Top Restaurant

(714) 962-7199

19171 Magnolia Street #8,
Huntington Beach, CA 92648

Hours: Monday - Friday
Lunch: 11:30am - 2:30pm
Dinner: 5:00pm - 9:00pm

Saturday Dinner Only
Dinner: 5:00pm - 9:00pm

"Click Here for
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How do you become famous?
Helping people!
Changing their lives and
making a difference
in their lives.
Loving them... Eric Brenn


About Tuna

Tuna
Yellowfin tuna, Thunnus albacares
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Perciformes
Family: Scombridae
Genus: Thunnus
South, 1845
Species

See text.

Tuna are ocean-dwelling fighting fish, that are carnivorous fish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers—they have been clocked at 70 kilometres per hour (43 mph)—and include several warm-blooded species. Unlike most fish, which have white flesh, tuna flesh is pink to dark red, which could explain their odd nick-name, "rose of the sea." The red coloring comes from tuna muscle tissue's greater quantities of myoglobin, an oxygen-binding molecule. Some of the larger species, such as the bluefin tuna, can raise their blood temperature above water temperature through muscular activity. This ability enables them to live in cooler waters and to survive in a wide range of ocean environments.

While many stocks are managed sustainably, it is widely accepted that bluefin have been severely overfished, with some stocks at risk of collapse.

According to the International Seafood Sustainability Foundation - a global, non-profit partnership between the tuna industry, science and WWF, the global conservation organization - Indian Ocean yellowfin tuna, Pacific Ocean (eastern & western) bigeye and North Atlantic albacore are all overfished.

Taxonomy

Bar chart that states Thunnus thynnus is the largest tuna, at 458 centimetres (180 in) followed by Thunnus orientalis at 300 centimetres (120 in), Thunnus obsesus at 250 centimetres (98 in), Gymnosarda unicolor at 248 centimetres (98 in), Thunnus maccoyii at 245 centimetres (96 in), Thunnus albacares at 239 centimetres (94 in), Gasterochisma melampus at 164 centimetres (65 in), Thunnus tonggol at 145 centimetres (57 in), Thunnus alalunga at 140 centimetres (55 in), Euthynnus alletteratus at 122 centimetres (48 in), Katsuwonus pelamis at 108 centimetres (43 in), Thunnus atlanticus at 108 centimetres (43 in), Allothunnus fallai at 105 centimetres (41 in), Euthynnus affinis at 100 centimetres (39 in), Auxis thazard thazard at 65 centimetres (26 in),Auxis rochei rochei at 50 centimetres (20 in), and Auxis rochei eudorax  at 36.5 centimetres (14.4 in)
Maximum reported sizes of tuna species

There are over 48 different tuna species. The Thunnus genus includes 8 species:

Species of several other genera (all in the family Scombridae) have common names containing "tuna":

Biology

A remarkable aspect of Thunnus physiology is its ability to maintain body temperature above than that of the ambient seawater. For example, bluefin can maintain a core body temperature of 75-95°F (24-35°C), in water as cold as 43 °F (6 °C). However, unlike typical endothermic creatures such as mammals and birds, tuna do not maintain temperature within a relatively narrow range.

Tuna achieve endothermy by conserving the heat generated through normal metabolism. The rete mirabile ("wonderful net") the intertwining of veins and arteries in the body's periphery, transfers heat from arterial blood to venous blood via a counter-current exchange system. This reduces surface cooling, maintaining a warmer core. Higher body temperatures allow more efficient muscle use, supporting higher swimming speed with reduced energy expenditure.

Commercial fishing

Photo of larger than human-sized fish lying on a dock with fishermen in background
Tuna being weighed on Greek quay-side
Photo of large tuna being landed on fishing boat
Tuna fishing in Hokkaido-, Japan
Photo of multiple rows of tuna
Tuna at a fish market
Photo of split tuna resting on cutting machine
Tuna cut in half for processing at the Tsukiji fish market in Tokyo, Japan

Tuna is an important commercial fish. The International Seafood Sustainability Foundation compiled a detailed scientific report on the state of global tuna stocks in 2009, which includes regular updates. According to the report, 'Tunas are widely but sparsely distributed throughout the oceans of the world, generally in tropical and temperate waters between about 45 degrees north and south of the equator. They are grouped taxonomically in the family Scombridae, which includes about 50 species. The most important of these for commercial and recreational fisheries are yellowfin (Thunnus albacares), bigeye (T. obesus), bluefin (T. thynnus, T. orientalis, and T. macoyii), albacore (T. alalunga), and skipjack (Katsuwonus pelamis).

The report further states that, 'Between 1940 and the mid-1960s, the annual world catch of the five principal market species of tunas rose from about 300 thousand tons2 to about 1 million tons, most of it taken by hook and line. With the development of purse-seine nets, now the predominant gear, catches have risen to more than 4 million tons annually during the last few years. Of these catches, about 68 percent are from the Pacific Ocean, 22 percent from the Indian Ocean, and the remaining 10 percent from the Atlantic Ocean and the Mediterranean Sea. Skipjack makes up about 60 percent of the catch, followed by yellowfin (24 percent), bigeye (10 percent), albacore (5 percent), and bluefin the remainder. Purse-seines take about 62 percent of the world production, longline about 14 percent, pole and line about 11 percent, and a variety of other gears the remainder 3.'

The Australian government alleged in 2006 that Japan had illegally overfished southern bluefin by taking 12,000 to 20,000 tonnes per year instead of the their agreed 6,000 tonnes; the value of such overfishing would be as much as USD $2 billion. Such overfishing has severely damaged stocks. According to the WWF, "Japan's huge appetite for tuna will take the most sought-after stocks to the brink of commercial extinction unless fisheries agree on more rigid quotas".

Aquaculture

Increasing quantities of high-grade tuna are reared in net pens and fed bait fish. In Australia, former fishermen raise southern bluefin tuna, Thunnus maccoyii, and another bluefin species. Farming its close relative, the northern bluefin tuna, Thunnus thynnus, is beginning in the Mediterranean, North America and Japan. Hawaii just approved permits for the first U.S. offshore farming of bigeye tuna in water 1,300 feet (400 m) deep.

Fishing Methods

Recreational fishing

From the 1950s through the 1970s, bluefin were abundant in the waters of Cuba, Bimini and Cat Cay, a few miles off the Florida coast, and were targeted by recreational fishermen, famously Ernest Hemingway and Habana Joe aboard his 1938 40-foot Wheeler named Pilar. Word spread quickly about the exciting new sport of big-game fishing. Despite the growing popularity of the sport, however, the boats of the day were hardly ideal for fighting the prized fish. Most boats used at the time were converted cabin cruisers, which were relatively slow and hard to maneuver.

The Rybovich family of South Florida eventually constructed a boat in 1946 that relaunched the sport and birthed a new industry. This boat, the Miss Chevy II, was the first sportfishing boat the world had ever seen.

Merritt gained particular notoriety during the 1950s through the 1970s with its 37- and 43-foot custom boats, which together with boats like those being built by Rybovich helped fuel the growth of big game fishing around the world.

Association with whaling

In 2005 Nauru, defending its vote at that year's meeting of the International Whaling Commission, argued that commercial whaling is necessary for preserving tuna stocks and that country's fishing fleet.

Association with dolphins

Dolphins swim beside several tuna species. These include yellowfin tuna in the eastern Pacific Ocean, but not albacore or skipjack. Tuna schools are believed to associate themselves with dolphins for protection against sharks, which are tuna predators.

Fishing vessels exploit this association by searching for dolphin pods. They encircle the pod with nets to catch the tuna beneath. The nets are prone to entangling dolphins, injuring or killing them. Public outcry has led to more "dolphin friendly" methods, now generally involving lines rather than nets. However, there are neither universal independent inspection programs nor verification of "dolphin safeness", so these protections are not absolute. According to Consumers Union, the resulting lack of accountability means claims that tuna that is "dolphin safe" should be given little credence.

Fishery practices have changed to be dolphin friendly, which has caused greater bycatch including sharks, turtles and other oceanic fish. Fishermen no longer follow dolphins, but concentrate their fisheries around floating objects such as fish aggregation devices that attract large populations of other organisms. The public demand to protect dolphins which are not particularly endangered actually damages endangered species.

Management and conservation

There are five main tuna fishery management bodies: the Western Central Pacific Ocean Fisheries Commission, the Inter-American Tropical Tuna Commission, the Indian Ocean Tuna Commission, the International Commission for the Conservation of Atlantic Tunas and the Commission for the Conservation of Southern Bluefin Tuna. The five gathered for the first time in Kobe, Japan in January 2007. Environmental organizations made submissions on risks to fisheries and species. The meeting concluded with an action plan drafted by some 60 countries or areas. Concrete steps include issuing certificates of origin to prevent illegal fishing and greater transparency in the setting of regional fishing quotas. The delegates are scheduled to meet at another joint meeting in January or February 2009 in Europe.

Canned tuna

Photo of grocery shelves
Canned tuna on sale at an American supermarket
Photo of plate containing grilled tuna and leafy vegetables
Tuna steak served in a French bistro

Canned tuna was first produced in 1903, quickly becoming popular. Tuna is canned in a variety of edible oils or in brine.

In the United States, only Albacore can legally be sold in canned form as "white meat tuna"; in other countries, yellowfin is also acceptable.[citation needed] While in the early 1980s canned tuna in Australia was most likely Southern bluefin, as of 2003 it is usually yellowfin, skipjack, or tongol (labelled "northern bluefin").

As tuna are often caught far from where they are processed, poor quality control leads to spoilage. Tuna are typically eviscerated by hand, then pre-cooked for 45 minutes to three hours. The fish are then cleaned and filleted, canned, and sealed. The sealed can itself is then heated (called retort cooking) for 2 to 4 hours. This process kills any bacteria, but retains the histamine that can produce rancid flavors. The international standard sets the maximum histamine level at 200 milligrams per kilogram. An Australian study of 53 varieties of unflavored canned tuna found none to exceed the safe histamine level, although some had "off" flavors.

Australian standards once required cans of tuna to contain at least 51% tuna, but these regulations were dropped in 2003. The remaining weight is usually oil or water. In the US, the FDA regulates canned tuna (see part c). In 2008, some tuna cans changed from 6 ounces (170 g) to 5oz due to "higher tuna costs".

Nutrition and health

Canned tuna is a prominent component in many weight trainers' diets, as it is very high in protein and is easily prepared.

Tuna is an oily fish, and therefore contains a high amount of Vitamin D. A can of tuna in oil contains about the Adequate Intake (AI) of the US Dietary Reference Intake of vitamin D for infants, children, men, and women aged 19–50 - 200 IU.

Canned tuna can also be a good source of omega-3 fatty acids. It sometimes contains over 300 milligrams (0.011 oz) per serving.

Mercury levels

Mercury content in tuna can vary widely. For instance, testing by Rutgers University found that a can of StarKist had 10 times more mercury than another can of exactly the same kind of tuna. This has prompted a Rutgers University scientist whose staff conducted the mercury analysis to say, "That's one of the reasons pregnant women have to be really careful ... If you happen to get a couple or three cans in the high range at a critical period when you are pregnant, it would not be good." Among those calling for improved warnings about mercury in tuna is the American Medical Association, which adopted a policy that physicians should help make their patients more aware of the potential risks.

A website called mercuryfacts.org which is run by an industry-sponsored group called the Center for Consumer Freedom which doesn't release the name of its contributers claims the health risks of methylmercury in tuna might be dampened by the selenium found in tuna, although the mechanism and effect of this still is largely unknown.

Due to their high position in the food chain and the subsequent accumulation of heavy metals from their diet, mercury levels can be high in larger species such as bluefin and albacore.

In 2009 a California appeals court upheld a ruling that canned tuna does not need warning labels as the methylmercury is naturally occurring.

In March 2004 the United States FDA issued guidelines recommending that pregnant women, nursing mothers, and children limit their intake of tuna and other predatory fish.

The Chicago Tribune reported that some canned light tuna such as yellowfin tuna is significantly higher in mercury than skipjack, and caused Consumers Union and other activist groups to advise pregnant women to refrain from consuming canned tuna. This was considered extreme and thus not adopted by leading scientific and governing bodies.

The Eastern little tuna (Euthynnus affinis) has been available for decades as a low-mercury, less expensive canned tuna. However, of the five major species of canned tuna imported by the United States it is the least commercially attractive, primarily due to its dark color and more pronounced 'fishy' flavor. Its use has traditionally been restricted to institutional (non-retail) commerce.

A January 2008 investigation conducted by the New York Times found potentially dangerous levels of mercury in certain varieties of sushi tuna, reporting levels "so high that the Food and Drug Administration could take legal action to remove the fish from the market."

_________________________________________________________________________________________________

 

SUSHI RESTUARANT HUNTINGTON BEACH
Japanese Restaurants Huntington Beach, Seafood Restaurant Huntington Beach, Fish

SUSHI, SASHIMI, CHICKEN TERYIYAKI, CHICKEN BOWL, BEEF BOWL, TEMPURA, MISO SOUP, CALIFORNIA ROLLS, SALMON ROLL, TUNA ROLL,
Baked Eel Bowl, Salmon Teryaki Bowl, Gyudon Bowl, Tuna, Maguro, Albacore, Binchou Maguro, Salmon, Shake, Smelt Egg, Masago, Red Snapper, Izumi tai, Shrimp, Ebi, Squid, Ika, Egg Omelet, Tamago, Yellow Tail, Hamachi, Baked Eel, Unagi, Baby Scallop, Mini Hotate, Octopus, Tako, Seared Tuna, Maguro Tataki, Cucumber Roll, Avocado Roll, Orange Roll, Vegitable Roll, Albacore Roll, Spicy Yellow Tuna Roll, Philadelphia Roll, Volcano Roll, Caterpillar Roll, Rainbow Roll, White Meat Sasame Chicken, BBQ Mackerel, BBQ Squid, Shrimp Tampura,
92605, 92615, 92646, 92647, 92648, 92649

(714) 962-7199
Call For Sushi Today!
Stay Healthy Eat Lots of Seafood
"Quoted Best Sushi In Orange County"

This Business was Awarded - Top 100 Best in Business, Orange County CA, Visit: OrangeCountyCABusinessDirectory.com

How do you become famous? Helping people! Changing their lives and making a difference in their lives. Loving them... Eric Brenn

ABOUT US:

Sushi Top is a favorite sushi (Japanese) restaurant in Huntington Beach known for its ample portions and resonable prices. Sushi has gone from being an exotic food to one that is found almost everywhere in America.
OUR PATRONS COME FROM ALL OVER ORANGE COUNTY (Cities and Zipcodes Below)
Aliso Viejo 92656, 92698,
Anaheim 92801, 92802, 92803, 92804, 92805, 92806, 92807, 92808, 92809, 92812, 92814, 92815, 92816, 92817, 92825, 92850, 92899,
Atwood, 92811,
Brea, 92821, 92822,92823,
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Corona del Mar, 92625,
Costa Mesa, 92626, 92627, 92628,
Cypress, 90630,
Dana Point, 92629,
East Irvine, 92650,
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Foothill Ranch, 92610,
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Garden Grove, 92840, 92841, 92842, 92843 ,92844, 92845, 92846,
Huntington Beach , 92605, 92615, 92646, 92647, 92648, 92649,
Irvine, 92602, 92603, 92604, 92606, 92612, 92614, 92616, 92617, 92618, 92619, 92620, 92623, 92697,
La Habra, 90631, 90632, 90633,
La Palma, 90623,
Ladera Ranch, 92694,
Laguna Beach , 92651, 92652,
Laguna Hills ,92653, 92654,92607,92677,
Laguna Woods, 92637,
Lake Forest, 92630,
Los Alamitos, 90720, 90721,
Midway City, 92655,
Mission Viejo, 92690, 92691, 92692,
Newport Beach , 92658, 92659, 92660, 92661, 92662, 92663, 92657,
Orange, 92856, 92857, 92859, 92862, 92863, 92864, 92865, 92866, 92867, 92868, 92869, Placentia, 92870, 92871,
Rancho Santa Margarita 92688,
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Silverado 92676,
Stanton, 90680,
Sunset Beach 90742,
Surfside 90743,
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Tustin ,92780, 92781,92782,
Villa Park, 92861,
Westminster, 92683, 92684, 92685,
Yorba Linda, 92885, 92886, 92887
 
THINGS WE DO REALLY WELL:

SUSHI RESTUARANT HUNTINGTON BEACH
Japanese Restaurant Huntington Beach, Seafood Restaurant Huntington Beach, Sushi Top,

SUSHI, SASHIMI, CHICKEN TERYIYAKI, CHICKEN BOWL, BEEF BOWL, TEMPURA, MISO SOUP, CALIFORNIA ROLLS, SALMON ROLL, TUNA ROLL,
JAPANESE RESTAURANT HUNTINGTON BEACH, JAPANESE SUSHI RESTAURANT HUNTINGTON BEACH, JAPANESE FOOD HUNTINGTON BEACH, SEAFOOD RESTAURANT HUNTINGTON BEACH, FISH RESTAURANT HUNTINGTON BEACH, SUSHI TOP, Orange County, Huntington Beach, Westminster, Newport Beach, Costa Mesa, Seal Beach, japanese restaurant huntington beach ca, japanese sushi restaurants in huntington beach ca, japanese restaurant orange county ca, sushi resturants in orange county, sushi restaurants in orange county, sushi huntington beach ca, huntington beach ca seafood restaurants, seafood restaurant huntington beach, huntington beach seafood, orange county seafood, seafood orange county, orange county seafood restaurants, SUSHI RESTUARANT HUNTINGTON BEACH, SUSHI, SASHIMI, CHICKEN TERYIYAKI, CHICKEN BOWL, BEEF BOWL, TEMPURA, MISO SOUP, CALIFORNIA ROLLS, SALMON ROLL, TUNA ROLL, Baked Eel Bowl, Fish, Salmon Teryaki Bowl, Gyudon Bowl, Tuna, Maguro, Albacore, Binchou Maguro, Salmon, Shake, Smelt Egg, Masago, Red Snapper, Izumi tai, Shrimp, Ebi, Squid, Ika, Egg Omelet, Tamago, Yellow Tail, Hamachi, Baked Eel, Unagi, Baby Scallop, Mini Hotate, Octopus, Tako, Seared Tuna, Maguro Tataki, Cucumber Roll, Avocado Roll, Orange Roll, Vegitable Roll, Albacore Roll, Spicy Yellow Tuna Roll, Philadelphia Roll, Volcano Roll, Caterpillar Roll, Rainbow Roll, White Meat Sasame Chicken, BBQ Mackerel, BBQ Squid, Shrimp Tampura


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Tuna, Best Tuna Huntington Beach, Best Tuna Orange County, About Tuna, What is Tuna?