Dan wrote on Mon, 16 Jan 2006 19:52:01 -0500:

DL> James Silverton wrote:
??>> Dan wrote on Mon, 16 Jan 2006 08:17:28 -0500:
??>>
??>>>> What is the actual fish? Having been in the seafood
??>>>> industry for years and years, I can tell you that it is
??>>>> raw, but it sure didn't look or taste anything like
??>>>> Tuna.
??>>
DL>>> White tuna or Super White tuna? White tuna is typically
DL>>> bincho maguro or albacore tuna and is pinkish in color,
DL>>> very soft. Super White tuna is a bright white white,
DL>>> firm textured fish, most likely oilfish or escolar.
??>>
??>> We have discussed "White Tuna" or escolar before without
??>> achieving any consensus. Many people, like me, get the
??>> runs within a few hours of eating it as sushi; Dan
??>> apparently does not. He's lucky because it tasted
??>> delicious the one time I ate it. Many food safety agencies
??>> advise against eating it without careful preparation and
??>> cooking. The problem is apparently a very high fat or wax
??>> content.
??>>
??>> Here's a typical web page about the problems but there are
??>> several others from Canada, Australia and even Japan:-
??>>
??>>
http://www.efsa.eu.int/science/conta...ns/609_en.html

DL> That would be Super White tuna. Many places have White
DL> tuna/Albacore listed as Bincho Maguro. Not one place
DL> actually puts the real name of Super White tuna.

DL> I've eaten a large amount in one sitting and never had any
DL> ill effects, lucky me.

I agree, I said you are lucky! However, the one (unfortunate)
time I ate escolar, I asked the chef what it was and he
definitely said "White Tuna" without any qualifier. It was in a
Chirashi (plain fish) selection and I asked because it tasted so
good! I've never come across the term "Super White Tuna" but I
have had slightly seared Albacore quite often and it's pretty
good!

James Silverton.