#1 Posted on 27.11.04 2044.50 Reposted on: 27.11.11 2046.37
Recently I have taken to eating a can of tuna with some crackers as my lunch. Somebody asked how I could eat raw fish. I have never thought about it before, but is tuna that you get in a can raw? or has it been cooked?
#3 Posted on 27.11.04 2300.24 Reposted on: 27.11.11 2301.35
Canned tuna is usually steamed or baked. I think you can get some fancy kinds that are smoked (lox-style) as well. If your coworker doesn't believe you, point out the expiration date on your tuna can some time- raw fish surely wouldn't be good for a couple of years, no matter how tightly sealed!
#4 Posted on 29.11.04 1012.42 Reposted on: 29.11.11 1012.54
Originally posted by Toast JrCanned tuna is usually steamed or baked. I think you can get some fancy kinds that are smoked (lox-style) as well. If your coworker doesn't believe you, point out the expiration date on your tuna can some time- raw fish surely wouldn't be good for a couple of years, no matter how tightly sealed!
I've always been under the impression it was boiled.
I love sushi, but for some reason, I don't care for tuna rolls.
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#7 Posted on 29.11.04 1825.26 Reposted on: 29.11.11 1828.11
Here's the FDA and EPA advisory, primarily aimed at pregnant women and young children. Canned albacore and tuna steaks have higher mercury levels than canned light tuna, so they recommend an average maximum 6 oz of albacore/steak or 12 oz of lower mercury seafood per week for the high risk groups.
If you're not pregnant, recently pregnant, planning to be pregnant, or a young child, they allow up to twice that. With the health benefits of fish, and the various risks associated with other foods, I'm personally not too concerned about this danger.
#10 Posted on 1.12.04 0931.13 Reposted on: 1.12.11 0931.36
Originally posted by piemanAt the risk of sounding like a total idiot, can you explain how they cook the tuna in the can?
If it's similar to other food processing that I've seen, it gets packaged in the can, then cooked in a "steam oven". The packaging travels along moving chains that carry it through the oven for a set time (based on the speed of the chain and the length of the oven), allowing for enough time to assure proper internal temperature is reached, followed by a cool down period. After that, they slap on a label, box it, and it's off to a warehouse.
#11 Posted on 1.12.04 0932.18 Reposted on: 1.12.11 0933.22
Originally posted by piemanAt the risk of sounding like a total idiot
If you have to say it...
can you explain how they cook the tuna in the can?
My educated guess is: Much like everything else that's cooked in its can, vacuum sealing prevents any untimely explosion during the process. I believe it's usually steam cooking? There are probably millions of search engine results that go into detail if you're bored enough to check (I wasn't).
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#14 Posted on 2.12.04 1912.33 Reposted on: 2.12.11 1913.58
Back in high school to lose weight for wrestling my diet consisted of only tuna. To lose weight I would open a can of tuna, squeeze out as much water as possible and carry it like a can of dip. Whenever I was hungry I would pack a little tuna in my lip and let it sit there until it was gone.
Now to eat tuna I load it up with mayo, mustard, hot sauce, relish and fresh cut onion. Explains the 135 lb athlete from ten years ago to the 200 lb guy I am today.
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