Tuna

None of my children are big fish eaters, and thanks to this summer's blockbuster movie "Finding Nemo," I think I might as well give up on the issue. My generation, on the other hand, grew up eating a lot of fish-most of it in the form of canned tuna. Starkist's Charlie was practically a celebrity. We loved the "Sorry Charlie" commercials, probably because they had animation-something we got very little of, and appreciated greatly. Unlike today's children who have thirty channels that play nothing but cartoons 24/7. When I was growing up, canned tuna was a staple in our home, and confess I still love the stuff-the solid white kind, packed in water, that is. Many cookbooks, especially the gourmet ones, espouse the exclusive use of chunk light tuna, packed in olive oil. They insist it has more flavor and is far superior to the solid white kind. I say, baloney. First of all, tuna packed in olive oil is not readily available, and is a little on the pricey side. Secondly, and more importantly, I don't want olive oil in my canned tuna. Maybe it comes down to what you grew up eating.

If canned tuna is not your thing, you probably still love fresh tuna. Seared fresh tuna, especially when the inside is VERY rare, is heavenly. Of course, the tuna itself has to be impeccably fresh. With that said, all fish should be impeccably fresh. Despite its name and what that often connotes, fish should not smell fishy. And it really should not be wrapped in plastic wrap. Fish needs to "breathe." Even if your grocer does wrap fish in plastic wrap, reputable fishmongers should not mind if you take a closer look (and whiff) before you buy it. If they seem reluctant to allow your close inspection, I would think twice about purchasing their fish. Knowledgeable fishmongers will know when they received their fish, where it came from and whether or not it has been frozen. Do not be afraid to ask questions. A good one is, "What is the freshest fish you have?" That is the one you want.
DID YOU KNOW?

· There are three species of tuna that are canned: Yellowfin, Albacore, and Skipjack.

· Yellowfin tuna is the largest of the tunas that are canned, weighing between 30-400 pounds!

· Albacore is the only kind of tuna allowed to be called "white meat tuna" in the United States. Albacore weigh between 10-50 pounds.

· Skipjack tuna is the smallest tuna canned, weighing between 6-12 pounds. Though small, it accounts for the largest share of tuna caught and eaten by people around the world. The majority of canned tuna in America is Skipjack.

· Tuna fish live in the open sea rather than near the shore. They stay closer to the surface than many fish, since they love the warmer water.

· Tuna are constantly moving, referred to as "nomad" fish. They swim great distances everyday. Scientists have tracked Albacores 5,300 miles, from California to Japan at the rate of 16 miles per day.

· A typical tuna may eat one-quarter his own weight in food in just one day.

· Tunas eat fishes, crustaceans and mollusks. They are not picky eaters and will even eat their own children or other family members if necessary.

· Tuna is an excellent source of high quality protein, vitamins and minerals.

· Tuna was first canned in 1903.

Adlen Robinson is a free lance food writer and columnist. Feel free to send her an email with your questions at [email protected].