On Wed, 16 Jan 2008 16:41:47 +0200, ChattyCathy
> wrote:

>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

low-sodium cell phones are very difficult to find...

your pal,
blake