[BNM] Tuna Steak

[Tom Dussek (Hotmail)]

So I guess tinned tuna (probably tinned on the quayside?) is the least 
harmful carbon-wise? And another recommendation - Fish, by McCartney 
house in the basin by Hovel agoon. Lots (but not all) the catch is from 
the boats tied up there. Even live crabs, which is possibly the only 
time you can leave a shop with your carrier bag moving of its own 
accord. I defy you to drive it home without being griped by the fear 
that it will leap out and pincer your face clean off.

Tom Dussek


Alan Pike wrote:
> On Dec 13, 2007 9:52 PM, wayne <wayne at codingvista.com> wrote:
>> Hmmm
>>
>> Is the stuff from the fish market just [on ice and shipped in super
>> quick] or [frozen but thawed]?
>>
>> Interesting.
>>
>> W://
> 
> Unless fish has been caught on a day boat, ie a boat that goes out
> fishes, markets and sells locally, its been frozen.  How do you reckon
> the trawlers that go out for 5-6 days manage?   it gets iced straight
> away.   Talk about carbon footprint, I've got a client who's a fish
> wholesaler.  The cod he supplies has been caught in the north
> atlantic, sure, but gutted and frozen on board, back to port, sold and
> then shipped to CHINA for packaging (partial defrost of the pallets of
> fish, stick em in boxes, freeze em again) the shipped back to his
> Polish supplier, then  to the UK, off to the restaurants.  Fresh fish
> anyone?  It's a fine line between "chilled"  and errr, "frozen solid"
> That tuna's been caught in a hot country, hung around on a boat for
> (at least) a day, back to port, been to market, packed, shipped,
> wholesaled, retailed, bought by you.  It's been frozen,(probaly on the
> boat it was caught on) and be glad it has!
> Best fish I've had is from that little stall on the beach in hove
> behind the bowling club.    One day all he had left was grey mullet,
> whatever, I thought, never tried it, possibly the most unappetisingly
> named fish in this country.  It was deeelicious.