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Jan. 13th, 2004

It's a new food sensation!

Tesco Finest tuna steaks, rubbed with olive oil and spicy seasoning, cooked on the griddle; sliced peppers, red onion and carrot done in the steamer. Yummy yummy yummy...

OK, it's likely not a new food sensation to quite a lot of people, but it is to me. It was so wierd-- the steaks looked just like grilled chicken steaks do.. but then you cut into them and they come apart in fish-like layers... MMMMMMMMMMM............... I don't think I'll ever be able to eat tinned tuna again.

Should experiment to see if rubbing with oil is really necessary. Hopefully not, I guesstimate that contains as much fat as the tuna itself :}

/me ponders posting on eating_well or similar...


( 3 comments — Leave a comment )
Jan. 15th, 2004 01:31 am (UTC)
Tuna steaks are fantastic; I eat them quite often.

What do you think of this report that's come out saying that famred fish contains too many toxins and you should only eat a small portion once a week?
Jan. 15th, 2004 01:35 am (UTC)
Was that fish in general or just salmon? (Or is salmon the only commercially farmed fish?)

I've heard the main problem with farming salmon is that it's hard to keep infectious diseases under control.... so I suppose it's logical they're pumped full of antibiotics or whatever, which probably produces a residue in the finished meat.

OTOH, using only wild fish I would have thought was unsustainable, so I hope they get farming them sussed.

The tuna steaks we had were marked as being caught in the Indian or Pacific ocean.
Jan. 15th, 2004 02:01 am (UTC)
Farmed fish in general, I think, though apparently the worst were farmed salmon from Scotland.
It was less to do with antibiotics, and more to do with bio-accumulation of toxins from their feed, as they eat basically ground-up fish remains with added vitamins, so if the fish that go into the feed contain pollutants like PCBs etc, they'll get passed on.
( 3 comments — Leave a comment )


Steve Haslam

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