James Silverton wrote:

> 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!

If its pinkish, its albacore. Its its bright white, its oilfish or escolar.
I've had seared albacore, and I much prefer it raw. I think the searing ruins
the tender, soft texture. Oilfish is meaty, much like a thick cut of hamachi.

I always get a straight answer when its albacore. They say bincho maguro, and its
always listed as white tuna. I never get a straight answer for super white.

Here's a sushi bar that lists them as such:
http://www.coastsushibar.com/menu.asp?menucat=156%20%20%20%20%20%20%20&menucatn ame=NIGIRI%20(TOGO)&locationid=000004

--
Dan