{"version":"1.0","provider_name":"Les fruits de mer","provider_url":"https:\/\/foodsofthesea.com\/fr","author_name":"F00dzc","author_url":"https:\/\/foodsofthesea.com\/fr\/author\/f00dzc\/","title":"The 60-Second Rule That Separates Good Tuna from Great Tuna - Foods Of The Sea","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"qvDP0JAbOO\"><a href=\"https:\/\/foodsofthesea.com\/fr\/rule-for-good-tuna-great-tuna\/\">La r\u00e8gle des 60 secondes qui distingue le bon thon de l&#039;excellent thon<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/foodsofthesea.com\/fr\/rule-for-good-tuna-great-tuna\/embed\/#?secret=qvDP0JAbOO\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0The 60-Second Rule That Separates Good Tuna from Great Tuna\u00a0\u00bb &#8212; Foods Of The Sea\" data-secret=\"qvDP0JAbOO\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!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);\n\/\/# sourceURL=https:\/\/foodsofthesea.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>","thumbnail_url":"https:\/\/foodsofthesea.com\/wp-content\/uploads\/2026\/06\/Yellowfin-Tuna-Fishing-Charters.jpg","thumbnail_width":1280,"thumbnail_height":853,"description":"Most people overcook tuna. It's not their fault \u2014 decades of food safety messaging trained us to cook fish all the way through, and that instinct is hard to shake. But Ahi tuna is not tilapia. It is not salmon. It is one of the few proteins that is genuinely better \u2014 safer, tastier, and more nutritious \u2014 when treated like a fine steak and served medium-rare."}