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A Sandwich a Day: Nicois at Brioche Bakery & Cafe in San Francisco
I think I may make it a new rule of thumb to order Mediterranean-style tuna salad whenever I see it on a menu. Using olive oil as a bind instead of mayonnaise, tuna salad becomes a light, refreshing lunch, rather than a gloppy pile of well, fishy-tasting fish. The tuna nicois sandwich ($7.75) at Brioche Bakery is a particularly excellent example of just how good this can be.Video: Being A Fish In Japan: Tuna
Japanese fishmonger/rockstar "Captain" Tsurizao Morita started his fish-themed band Gyoko ("fishing port") to get people to eat more fish and learn to appreciate it. Besides singing about fish, part of the way he does this is by filleting a tuna's head on stage and describing how to cook it. Watch Morita in action, learn what makes tuna "rock," and get a look inside Tsukiji, the world's biggest fish market, in this segment from the series Being a Fish In Japan.Video: 'Star Wars'-Themed Sea Chicken Commercial from Japan (1978)
Nothing bring the Imperial forces and the Rebel Alliance together quite like good ol' canned tuna (aka "sea chicken") from Hagomoro Foods. Behold 30 seconds of the most WTF-inducing tuna advertising you've ever seen, after the jump....How to Eat a Store-Bought Tuna Eyeball
There's not much how-to advice, even online, for eating tuna eyeballs. Luckily Jesse of the site Flee Alaska seemed to figure it out. For only one hundred yen—that's less than a buck—the daredevil eater couldn't pass up this deal. Without any seasonings, the gelatinous ball went into a pot of boiling water. Conclusion: "not too bad." One part tasted like a hard-boiled egg. [via Neatorama]...Should Mercury-Filled Canned Tuna Be Legal?
From Gitwithit on Flickr Low in fat, high in protein, and filled with omega-3 fatty acids (which protects against heart disease and stimulates brain activity), canned tuna is a wonder food on paper. Until it starts making your hair fall out. As Mother Jones reports, Deborah Landvik-Fellner ate canned albacore tuna daily for 12 years until her hair started falling out and her speech started slurring. When she got her blood tested, frightening results came back: it had 48 parts per billion of mercury, nearly ten times the Environmental Protection Agency's notion of "safe." Shouldn't tuna be labeled if it's so dangerous? The Tuna Foundation sure hopes not. They know mercury scares will cause sales to plummet. In 2005,...Should We Stop Eating Tuna?
"No. Overall, the dangers of not eating fish [including tuna] outweigh the small possible dangers from mercury. The recommended amount for adults is to eat one or two servings of fish per week — but probably only 10% to 20% of the population in the U.S. eats sufficient fish. The real danger in this country, the real concern, is that we're not eating enough fish. That is very likely increasing our rates of death from heart disease." Thanks goes to Time for its straightforward Q&A with Dr. Dariush Mozaffarian, assistant professor of medicine and epidemiology at Harvard Medical School and the Harvard School of Public Health, on the potential dangers of eating mercury-rich fish. The National Fisheries Institute has also...The Tuna Story Won't Die!
According to the New York Times' Marion Burros, a study by the international conservation group Oceana also found unacceptably high, potentially unhealthy levels of mercury in tuna samples taken from stores and restaurants around the country. Burros writes that "Oceana is asking the FDA to require warnings at seafood counters, to add fresh tuna to its 'do not eat' list and to increase the frequency of its testing of fish."...Tuna Sushi Lovers Persevere (For the Most Part)
According to the New York Times, raw tuna lovers were undeterred by the news that some of their favorite sushi bars were serving tuna containing what some would construe as unhealthy levels of mercury. As we pointed out yesterday, the story in yesterday's paper raised many more questions than answers. I think consumers are getting hip to the fact that virtually every food can be shown to be harmful if consumed in excess. Common sense will rule the day, I hope. Apparently it did yesterday. I called the kitchen at Esca, which sells many different kinds of tuna in many forms, and I got this report:...Who's Afraid of Bluefin Tuna?
Adding to the confusion around what to order at the sushi bar if you are concerned about food safety (and sustainability), the New York Times' investigation of mercury levels in tuna served in Manhattan restaurants raises many more questions than it answers. The Times reports that 5 of 20 samples tested had mercury levels so high "that a diet of six pieces a week would exceed accepted safety levels. This sounds like scary and bad news for restaurateurs and sushi lovers. Statistically speaking, how relevant are these findings? There has not been much research into the impact of high mercury consumption in adults, so how scared should we be? How variable are mercury levels from fish to fish? Do mercury...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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