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.

Also, Spicy tuna rolls... Any idea what is inside them?

Joe in Northern, NJ - V#8013-R

Currently Riding The "Mother Ship"

Ride a motorcycle in or near NJ?
http://tinyurl.com/4zkw8
http://www.youthelate.com

Joe wrote:

> 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.

White tuna or Super White tuna? White tuna is typically bincho maguro or
albacore tuna and is pinkish in color, very soft. Super White tuna is a
bright white white, firm textured fish, most likely oilfish or escolar.

> Also, Spicy tuna rolls... Any idea what is inside them?

Varies from place to place. A typical spicy tuna consists of maguro, cucumber
or avacado, and a spicy mayo sauce al wrapped in an inside-out roll.

Occasionally I've been served tekka maki with dabs of sriracha sauce on top.
These places do not warrent a return trip. If it doesn't come with a spicy
mayo sauce, it isn't a spicy tuna roll. Spicy sauce varies greatly, but is
usually made with sriracha, mayo (Japanese or not), seseme oil, scallions,
and other spices.

--
Dan

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, firm
DL> 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

James Silverton
Potomac, Maryland.

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, firm
> DL> 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

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

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

--
Dan

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.

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