Monday, November 16, 2009

Some tunas should only be eaten raw

Cold Tuna

 After my bad experience cooking bluefin tuna yesterday, I've decided that some tunas are suited only for eating as sushi and sashimi. See earlier post, "Pushing and shoving for giant bluefin tuna."

And in view of dwindling supplies, I may swear off eating the sushi, too. See the following link on rejection of a proposed fishing ban:

Not only was cooking the giant tuna's collar a mess, I don't like the smell of the oil that came out of the fish in great abundance. Now I have a container of leftover, cooked fish I'm not sure I want to eat, because of the way it smells. This was nothing like the small, grilled collar of yellow tail, or hamachi, I have tried in Japanese restaurants. I've never seen cooked bluefin tuna on a menu, perhaps because it is too expensive.

Michael, the narrator during Sunday's "cutting performance" at Mitsuwa Marketplace in Edgewater, said he is a commercial fisherman who catches bluefin tuna with rod and reel, and enjoys a raw meal of it two or three times a week, without concern about mercury. But he seems to have incomplete knowledge about mercury in fish, believing the deeper the fish swims, the greater the mercury, when most experts say the biggeest fish have the most mercury, which is said to be especially harmful to young women and children. He said he believes swordfish has more mercury than giant bluefin tuna.

He called the species giant bluefin tuna, while others refer to it as Atlantic bluefin tuna.

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