I LOVE it raw too, with a bit of diced onion, and a whole lot of Miracle Whip, on sourdough toast, with some lettuce and tomato! YUM!!!!!
Mark
Posted on 06/16/2009 9:59:48 AM PDT by Signalman
One summer day in August 2006, Anthony Franz went to a Chicago area hospital carrying a 9-foot worm.
He did not find it in his garden. Anthony Franz case is one of a growing few in urban cities across the world and in the United States discovering (or rediscovering) that some of the most popular fish can host tape worms.
Franz is one of the few, but growing number of tapeworm victims in cities across the world who are discovering (or rediscovering) that some of the most popular fish can host parasites.
Although still rare, a study this June showed salmon tapeworm infestations tripled from an average of 0.32 cases per 100,000 people each year in Kyoto, Japan, to at least to 1 case in 100,000 people in 2008. As more people adopt sushi and undercooked fish diets around the world so too, has the worm spread.
The article, printed in The Emerging Infectious Diseases, tracked the movement of tapeworm infection for 20 years as reports migrated from rural fishing villages in Japan to urban centers around the world, including France, Switzerland and the United States.
(Excerpt) Read more at abcnews.go.com ...
Are you kidding? I love it raw, but seared is really good, too. It helps release the oils in the herbs and stuff. about 30 seconds a side for a nice thick tuna steak is perfect. Of course you have to know what good tuna is to appreciate it. If you get it at the grocery store, it's not good.
It’s one reason why I’ve gone to getting smoked salmon, the fish oils have released.
Is there any reason for not getting a tuna steak cooked through (but not dried out)?
Depends on the style of smoked salmon. I hard smoke my fish after dry brining in salt and sugar for many hours. My smoker usually reaches temps of about 160 to 170 degrees. It is cured and cooked when done. Grav lox, or lox, is cured in salt and sugar and sometimes cold smoked, meaning the smoke is cooled before entering the smoker so the temps never reach a point that cook the fish. It still appears translucent and pliable.
Where I come from, we have another word of "Sushi."
BAIT!
Mark
Depends. Almost all commercially available smoked salmon is brined and/or frozen before smoking. Either of those will kill parasites. Hot smoking will also kill them. The only danger is cold smoked, unbrined, never-frozen salmon, and I'd think you'd have to work pretty hard to find that.
I LOVE it raw too, with a bit of diced onion, and a whole lot of Miracle Whip, on sourdough toast, with some lettuce and tomato! YUM!!!!!
Mark
Yeah, it sucks in comparison. I like the texture of fresh, raw (or seared) tuna. Flavor isn’t gone, either.
“More for me, then. Seriously, don’t knock it if you haven’t tried it.”
I did try it one time, I knock it. More for you.
You need to remove the Ramirez cartoons from your profile page - they cannot be posted on FR due to copyright constraints at the request of IBD.
Done.
Lake Michigan traditions
1. First King of the year is slabbed on the boat and everyone feasts on paper thin slices. (I like cucumbers and sea salt with mine, please.)
2. First instance of eggs in a female means a BIG spoonful of em, washed down with an ice cold beer. (I like the “pop” when you bite down on them.)
LOL, thats sort of what my old high school biology teacher said, only he said you had to put a juicy piece of steak on a fork and have the patient open his mouth.
Then you wave the steak on the fork in front of the patients open mouth, and when the tapeworm pops out to grab the steak you sieze it with your free hand and pull it out LOL.
LQ
tuna comes in a form other than in the can? man, i gotta get outta michigan.
LMAO! I still eat canned tuna, but the good stuff is raw! On the dock, with a couple friends, fresh clams and a 30-pack.
Oh my God, that is so disgusting.
My grandmother had a tapeworm no one knew about until she had radiation/chemotherapy for ovarian cancer; then all the bits and pieces started showing up.
i think i’ve only had tuna once or twice since isabelle was born- assuming that’s what i was eating at the sushi place. isabelle’s allergic, which means we don’t ever have it in the house.
” More for me, then. Seriously, don’t knock it if you haven’t tried it. “
Dittos !!!
Bummer. I know what it’s like. I’m allergic to shrimp. I LOVE shrimp, but can’t have it anymore. :(
a’ight now look what you did. you got me craving.. i had to call some friends to meet me for sushi at lunch today.
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