1.0Wide Anglehttps://www.pbs.org/wnet/wideangleadminhttps://www.pbs.org/wnet/wideangle/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="p8Kpwq8IZw"><a href="https://www.pbs.org/wnet/wideangle/uncategorized/tuna/489/">Tuna</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.pbs.org/wnet/wideangle/uncategorized/tuna/489/embed/#?secret=p8Kpwq8IZw" width="600" height="338" title="“Tuna” — Wide Angle" data-secret="p8Kpwq8IZw" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.pbs.org/wnet/wideangle/wp-includes/js/wp-embed.min.js /* ]]> */ </script> There are several kinds of tuna. Bluefin, yellowfin, and bigeye tuna are preferred for sushi and sashimi. Yellowfin and bigeye (both also known as ahi), as well as albacore and skipjack (which are often used for canned tuna), are fairly resilient to fishing pressure since they mature quickly and produce lots of eggs. Bluefin tuna, […]https://www.pbs.org/wnet/wideangle/files/2008/06/pic_tuna.jpg