On Thu, Oct 29, 2015 at 11:05 AM, Donald Guthrie <shark50...@gmail.com> wrote: > So sort of like pickled herring but tuna? In any event sounds good I like > tuna in any form. Looks very red in the photo is that from the sauce?
Mo, Don, raw tuna naturally ranges from light red to dark red, depending on the variety of the fish. Unfortunately, some sellers are now "gassing" tuna to make it look bright red and therefore fresh. Again, I only eat raw fish or any kind at a restaurant that I trust. We have an excellent place right here in our little town that usually rates as the top Japanese restaurant by Zagat's and by New Jersey Monthly in their annual restaurant ratings, and I have favorite places in NYC and on Maui that I know and trust. Never, ever eat suchi in a Chinese restaurant. It's like ordering linguine Alfredo in a Greek restaurant. <G> I did that once, and there was red sauce on it. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
