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Bonito del Norte from Spain is my favorite. Tins of it are about $12, jars are twice that much. It’s from the tuna belly, which is fattier and richer than other cuts.
There are restaurants that specialize in tinned fish nowadays.
I buy Genova yellowfin tuna, and I won’t buy anything else. I grew up eating regular tuna, graduated to Bumble Bee and finally had to admit that chunk light albacore had declined in quality.
The yellowfin tastes like good tuna to me. I simply like it best. I rinse lightly before eating or using.
There are restaurants that specialize in tinned fish nowadays.
Canned fish is very popular in the Russian cuisine. There are many varieties of it, with each one coming in multiple flavors, like sunflower oil or tomato sauce. It's usually served on toast or with boiled potatoes. It's mainly bachelor and working-class food, but still.
Canned fish is very popular in the Russian cuisine. There are many varieties of it, with each one coming in multiple flavors, like sunflower oil or tomato sauce. It's usually served on toast or with boiled potatoes. It's mainly bachelor and working-class food, but still.
It’s very popular in Spain. Definitely not “bachelor food”.
Albacore is slightly more expensive, supposedly higher fat content. Actually, I prefer the cheaper canned tuna, but if they are on sale I will buy both Albacore and Skipjack. they are great when minced with onion and herbs and grilled on toasts. It is the raw Tuna that is giving me headache.
I tried both types of raw tuna, taste horrible when properly cooked but taste better when undercooked.
I buy my canned tuna from either Tuna Guys in Washington state or, every time I am anywhere near, the canned tuna (and king salmon) from Luna Sea Restaurant and Fish Monger in Yachats, Oregon. Sure, it is FAR more expensive than supermarket stuff, but it also much better.
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Albacore is slightly more expensive, supposedly higher fat content. Actually, I prefer the cheaper canned tuna, but if they are on sale I will buy both Albacore and Skipjack. they are great when minced with onion and herbs and grilled on toasts. It is the raw Tuna that is giving me headache.
Albacore is dry like chicken breast. I too prefer the cheap stuff. But I can never get it to taste like tuna salad sold in stores.
Albacore is dry like chicken breast. I too prefer the cheap stuff. But I can never get it to taste like tuna salad sold in stores.
I wonder if the kind of mayonnaise or yogurt, cream cheese or grain mustard that stores use for their tuna salad would make a difference?
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