Sheldon wrote:
> ChattyCathy wrote:
>> Michel wrote:
>>> "Vilco" > scripsit in
>>> :
>>>> If you can find the spanish "Consorcio" tuna in
>>>> olive oil, give it a try: it's very good. Another one, a tad
>>>> more expensive and a tad better, is "San Cusumano" from
>>>> Sicily: best texture ever for boxed tuna. Sadly San Cusumano
>>>> is not as widespread as Consorcio.
>>> However, are these low in salt (which was, and remains, the topic)?
>> Ahem. Tuna comes from the sea, which has salt in it (IIRC) - so just how
>> "low in salt" would you like it?
>
> Actually that the beast lives in the sea has no effect on the
> percentage of salt in its flesh...

Well, you're probably right - but I was just a bit "miffed" at the OP's
attitude... People were trying to be helpful.
This is a Usenet group, and expecting the rest of us to stay strictly
"on topic" is asking a little too much.... He's lucky we didn't start
going on about cellphones or something
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck