tag:blogger.com,1999:blog-17422713.post115154930195342725..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: A Tale of Two TunasHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-17422713.post-47662930762908746842015-02-12T08:03:28.633-05:002015-02-12T08:03:28.633-05:00I normally don't comment on these types of blo...I normally don't comment on these types of blogs but i just had to on this one after reading the comment that eating sushi tuna a few times a month when pregnant is okay, and another blogger accepting that info. If pregnant, never seek info from online bloggers. Only your doctor can tell you what is safe and all OBGYN's i know say no tuna, except the can stuff and only rarely. All I'm saying is if you're baby ends up with brain damage, the blogger that said it was okay is not going to be able to help you, so only take advice from your DR when determining what is best for your unborn child.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-73163817711267270822013-10-20T04:56:54.523-04:002013-10-20T04:56:54.523-04:00Greetings! I've been following your site for s...Greetings! I've been following your site for some time now and finally got the courage to go ahead and <br />give you a shout out from Humble Tx! Just wanted to say keep up the excellent work!<br /><br /><br />Also visit my blog <a href="http://youtu.be/kbR9OM8PFNY" rel="nofollow">burn fat</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-70123494704285818142013-05-21T16:51:35.277-04:002013-05-21T16:51:35.277-04:00Hi there Anonymous,
I think we might be agreeing ...Hi there Anonymous,<br /><br />I think we might be agreeing more than disagreeing. Most people who know tuna don't need to taste it to guess how good it will be. They can tell by fat and color. To say that the amount of fat has nothing to do with taste seems strange to me. What I was trying to say is that number 1 tuna doesn't gradually become number 2 after it sits around for a while. It's a grading system that's established up front. <br /><br />About CO2 treatment. It's common event for sushi fish, though I hear that O2 works better. Not sure if it's done for fish in Japan, but I know suppliers who do it for sushi fish in the US.<br /><br />Sushi grade in the US and Japan are very different things. The only way something can be officially labeled "sushi grade" in the US is if it was previously frozen. Tuna might be an exception because it's not parasite prone. These days many upscale restaurants are serving raw fish that does not have official "sushi grade" designation. Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-28015358226394779202013-05-21T16:40:08.820-04:002013-05-21T16:40:08.820-04:00BTW when someone mentions SUSHI GRADE Tuna, what t...BTW when someone mentions SUSHI GRADE Tuna, what they are referring to is the COLOR of the Tuna, not the taste. It's all about color. The average restaurant goer has a major misconception about what Sushi Grade is referring to. <br /><br />How do I know? Been in the frozen and fresh fish business for 27 years, and I am a sales rep at one of the top seafood importing companies on the East Coast.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-3028171302185430992013-05-21T16:36:21.675-04:002013-05-21T16:36:21.675-04:00There are some outlandish statements on this blog....There are some outlandish statements on this blog. First of all you state that the grading scale has nothing to do with the freshness of the fish, it's based on how it tastes. That's incorrect. The rating system is based upon two things, fat content, and color. A fish high in fat content and a deep red coloring is what is considered a high grade #1 Tuna. A Tuna that is low in fat, with varying shades of red to pink can be considered one of the lower grades: 2+,2,2- 3's are not sold anywhere. These fish are used for canning, and in some instances cut, CO treated, frozen, and sold on the frozen market. A grader bases nothing on taste of the Tuna. Never in the grading process is a taste test taken.<br /><br />Secondly, Big Eye Tuna With Fat, is ideally what most Japanese sushi companies/restaurants look for. Big Eye #1 Tuna are desired, but not at the level of Big Eye Tuna With Fat. Yellowfin Tuna (Ahi Tuna, which literally means Tuna Tuna)makes up the majority of what people are eating in the US at their local sushi bars. 2+ YF Tuna is the desired level, some places have a higher standard and need #1, however 2+ is what is most common. #2 Tuna is used by processing facilities when they cut fish, CO treat, freeze, and resell on the frozen market as steaks and loins.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-80576706971750643482012-04-06T03:20:07.724-04:002012-04-06T03:20:07.724-04:00Sparker is correct. Ahi is a Hawaiian word used fo...Sparker is correct. Ahi is a Hawaiian word used for both yellowfin and big eye tuna. This is not a marketing term at all. Once again internet knowledge cannot be trusted.<br /><br /> Also #1 grade yellowfin tuna(fat) is a fine substitute for both big eye and bluefin. We export all of our #1 YFT to Japan to be auctioned at the Tsukiji market. Most of the YFT sold to the US market are #2 or #3(steakers) and therefore YFT gets a bad name in the US. Just ask a fisherman for the straight dope next time.Longlinernoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-59700988646886733422011-06-21T17:58:00.010-04:002011-06-21T17:58:00.010-04:00Ahi is not a "marketing term" it's t...Ahi is not a "marketing term" it's the Hawaiian word for fire, and they named yellowfin ahi because when they hooked them the fish dive so fast that the friction of the line on the gunnel of the boat would be so great it would create embers.<br /><br />Steve Kahalewai<br />-Don't eat fish unless you caught it.Sparkerhttps://www.blogger.com/profile/02555079942580054271noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-35403215954123267412010-10-18T14:23:58.184-04:002010-10-18T14:23:58.184-04:00One thing I thought I'd add about the perils o...One thing I thought I'd add about the perils of eating sub-grade tuna: I recently had an experience where, after eating a tuna burger at a local restaurant, I started having heart palpitations and my skin literally turned as red as a tomato. I thought I was crazy until I went to the ER and the doc told me about scombroid poisoning, which basically mimics an allergic reaction, and results from improper storage of certain fish (in this case, tuna). The interesting thing is, cooking the tuna does not help once it develops the chemical leading to the poisoning. I was okay, thankfully, but am much more cautious about my tuna.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-90243410721359939012010-08-13T02:02:50.904-04:002010-08-13T02:02:50.904-04:00This must be the best article on tuna I've eve...This must be the best article on tuna I've ever read! Fantastic.<br /><br />I love your funny and subtle writing style. A first class site I've bookmarked and will be returning to many times.<br /><br />Thank you for making it available!<br /><br />AndrewUnknownhttps://www.blogger.com/profile/05930162428137812099noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-5221557611579408032010-03-08T00:01:42.311-05:002010-03-08T00:01:42.311-05:00Thank you so much for this information... I have a...Thank you so much for this information... I have always wanted to buy fish to make sushi, and this was extremely helpful. Ditto with the parasite pages (I came across this blog looking up worms... just found a worm in my cod). <br /><br />I would have never have guessed that farm-raised salmon was better for eating raw! Or that I could eat sushi while pregnant! (well I'm not pregnant, but it's good to know). It's hard sometimes to find reliable info on the internet, thank you for sharing yours with us. <br /><br />I stumbleupon'ed and digg'ed this post, I hope more people find it :)Christinehttps://www.blogger.com/profile/01268074854104995377noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-71301837339126598472009-12-08T18:15:25.571-05:002009-12-08T18:15:25.571-05:00this is a good blog. some notes - "white tun...this is a good blog. some notes - "white tuna" is not tuna, but escolar - avoid large portions. the rainbow color is just moisture coming to the surface. the cross section of the tuna acts like a prism. larger cuts = less oxidation = fresher. searing is always the way to go, but don't be afraid to treat it like a steak. the Oceanaire does a red wine reduction and sauteed mushrooms. very nice. <br /><br><br />also, bluefin is endangered, but there are some "range tuna" available from west coast purveyors. fish are caught, and kept in large pens until they get bigger. not quite farmed, but not quite wild either. <br /><br><br />-chuck mann- mpls, mnUnknownhttps://www.blogger.com/profile/06515723059779471562noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-52253802851926227992009-11-18T01:50:57.865-05:002009-11-18T01:50:57.865-05:00Anonymous: tuna in Japan is maguro, meguro is just...Anonymous: tuna in Japan is maguro, meguro is just a train station ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-32301710734610397912009-07-22T14:07:00.198-04:002009-07-22T14:07:00.198-04:00Hi, great info here, I used to live in Japan and a...Hi, great info here, I used to live in Japan and although I ate boat loats of sushi & sashimi and developed a love of it, especially toro and meguro, I never learned about it. Now I'm back home in Scary Eire, terrified to eat anything raw that I buy in an Irish supermarket. Im a food novice but I do know despite living on an Island nation we seem to know very little about fish...and eat even less. Can any Irish people advise me on where to get tuna fresh enough to enjoy uncooked? ... any help would be appreciatedAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-33998721763988362662009-03-26T21:52:00.000-04:002009-03-26T21:52:00.000-04:00I lived in Japan for one year, and learned what to...I lived in Japan for one year, and learned what to me then was a good deal about food only to come back hopelessly confused, trying to find the right translations and what was what, and so confused that I couldn't find that wonderful fancy fatty tuna. This website had been such fun, explaining so many things to me (like how 99% of that fabulous fatty bluefin goes to Japan) - and in easy English, no less! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-89862442226782906042009-01-11T13:08:00.000-05:002009-01-11T13:08:00.000-05:00Thanks for the answer I needed (the first Google r...Thanks for the answer I needed (the first Google result for "bluefin vs yellowfin"). If you add to this blog, I suggest describing the differences in the various cuts of tuna, i.e., ootoro vs akami, and how they may vary with age (toro from a young tuna is never as fatty as that of a very old tuna).<BR/>Good info I just found:<BR/>http://www.seafood.net.au/intro/PDF-PU033-Intro.pdfTaxciterhttps://www.blogger.com/profile/08526426063242898742noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-19903707401059800052008-11-21T10:42:00.000-05:002008-11-21T10:42:00.000-05:00Yes, tuna has more mercury than most fish. Unless...Yes, tuna has more mercury than most fish. Unless you are pregnant, you probably don't have to worry about it at all. If you are pregnant, you might want to limit your tuna consumption to a couple of times a month. If you can get good quality bluefin tuna more often than that, let me know where you live and I'll move there :) Here is a <A HREF="http://beyondsalmon.blogspot.com/2006/02/mercury-in-fish.html" REL="nofollow">post I wrote about mercury in fish</A>.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-30452828101587861422008-11-20T15:28:00.000-05:002008-11-20T15:28:00.000-05:00My question is - How often can you eat raw tuna?I ...My question is - How often can you eat raw tuna?<BR/>I remember hearing tune has either hight mercury or high lead.<BR/>Is this true?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-58033639905078888932008-10-08T22:08:00.000-04:002008-10-08T22:08:00.000-04:00Just found this blog, great recipes!!We live on th...Just found this blog, great recipes!!<BR/>We live on the Pacific coast of Costa Rica and having a sportfishing business are lucky enough to eat a lot of fish including plenty of tuna. Raw, seared, grilled, sushi rolls, tartare - you name it. Right off the cutting board to my mouth sometimes. What I did not know was the "marbly lines" are fat and actually a plus... we catch big eye and yellowfin here. They look the same from the outside when they are small, but the liver of the big eye has striations, the yellowfin does not. Both are delicious and we don't care which is which! ;-)<BR/>I'll be checking these pages for recipes, thanks!<BR/>-PetraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-34335910195621994772008-04-12T18:51:00.000-04:002008-04-12T18:51:00.000-04:00FINALLY an article that answered all my raw tuna e...FINALLY an article that answered all my raw tuna eating questions! I am tired of paying primo prices at the japanese steakhouse for teensy chunks... off to the local fish market... away!!<BR/><BR/>Thank you, thank you, thank you!Artemishttps://www.blogger.com/profile/14656698009171890905noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-63655844997197662922008-02-28T11:00:00.000-05:002008-02-28T11:00:00.000-05:00Hi Jennifer,No, it's not really bad :) The pearly...Hi Jennifer,<BR/><BR/>No, it's not really bad :) The pearly discoloration comes from the oils in the fish. All this means (as far as I know) is that the tuna was cut into steaks more in advance than you would ideally like. <BR/><BR/>But as long as it didn't have a fishy odor, you are fine.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-28337719360014119052008-02-27T22:57:00.000-05:002008-02-27T22:57:00.000-05:00Oh no! I just made (and ate) some seared tuna that...Oh no! I just made (and ate) some seared tuna that was labeled as #1 Sashimi Grade, but it did have a pearl/rainbow discoloration. Is that really bad???Unknownhttps://www.blogger.com/profile/12826802431746811326noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-8713937586461289182007-12-06T23:56:00.000-05:002007-12-06T23:56:00.000-05:00You can also find pretty thorough description of ...You can also find pretty thorough description of what 'sushi grade fish' is at sushifaq.com:<BR/>http://www.sushifaq.com/sushi-grade-fish.htm<BR/><BR/>It's kind of interesting that it is more of a marketing term than an actual grading system.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-19372516384631198412007-07-11T00:58:00.000-04:002007-07-11T00:58:00.000-04:00Thank you Helen. The last post was haphazard as I ...Thank you Helen. <BR/><BR/>The last post was haphazard as I wanted to put it in before I went to bed! Your posts are so interesting I was reading it for 4 straight hours!<BR/><BR/>Actually super white is what they are selling as a tuna sushi item at a chain restaurant called oysy. They are (in)famous for selling a genetically unidentifiable *thing* as red snapper sushi in the restaurants according to one suntimes news group report. <BR/><BR/>Unfortunately on a limited college student budget - that's the only place we can go for sushi cravings in chicago. <BR/><BR/>Thus i asked...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-25861465379204911302007-07-10T17:54:00.000-04:002007-07-10T17:54:00.000-04:00don't know what "super white" tuna is, but "white ...don't know what "super white" tuna is, but "white tuna" is albacore tuna as far as I know. Sometimes, it is a name used for escolar, which has nothing to do with tuna.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-85274498376632648172007-07-08T00:02:00.000-04:002007-07-08T00:02:00.000-04:00Could you please throw some light on what is sold ...Could you please throw some light on what is sold as *super white* tuna?Anonymousnoreply@blogger.com