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Old 10-06-2014, 06:44 PM   #61
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Originally Posted by Kayelle View Post
I also prefer the white Albacore tuna for it's appearance and texture, although I like the light tuna because it's more flavorful. That's why I add some anchovy paste to the dressing mixture.
Works out great..
You might like to reconsider this. Atlantic Albacore, like Bluefin tuna in both the Atlantic and the Pacific, is seriously overfished and likely to become endangered within a very short period.
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Old 10-06-2014, 06:46 PM   #62
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And Albacore is the most expensive of the canned tuna. What gives?

In the couple years I worked on the drift boat, I saw exactly one diver.
Maybe it was location?
We did not fish as far out as some boats do. We could catch plenty King fish within 3 miles from shore.
That was our main catch.
Albacore is seriously overfished so becoming scarce which is probably why it's expensive.
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Old 10-06-2014, 08:20 PM   #63
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I don't like Papa John's. Yuck.
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Old 10-06-2014, 09:31 PM   #64
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Papa John's has tuna salad?
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Old 10-06-2014, 09:32 PM   #65
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I don't like Papa John's. Yuck.
It's a saying and you didn't answer his question in the same post. You can't make a comparison unless you've actually tried both. And, just FYI, I don't like canned tuna, just fresh and even that JUST and only in a few preparations!

Kayelle: No, go back a page and look at the posts.
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Old 10-06-2014, 09:40 PM   #66
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Originally Posted by Roll_Bones View Post
And Albacore is the most expensive of the canned tuna. What gives?

In the couple years I worked on the drift boat, I saw exactly one diver.
Maybe it was location?
We did not fish as far out as some boats do. We could catch plenty King fish within 3 miles from shore.
That was our main catch.
When we were diving, we didn't go nearly that far off shore. You don't need to for lobster hunting or spear fishing with SCUBA. BUT, plenty of times when we were diving in the last few years, we'd hear and SEE boats flat out flying overhead even though we were within the 300' feet of the flag on the boat. I actually hated to surface if we weren't at the anchor line or close to it and even then on weekends sometimes it was dicey as far as I was concerned. Fortunately, for my safety, Craig usually did it to check our position relative to the boat even though I hated him doing it as well.
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Old 10-06-2014, 09:44 PM   #67
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Please take the diving stories to Off Topic, this is a recipe thread.
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Old 10-06-2014, 10:14 PM   #68
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Trader Joe's has yellowfin packed in olive oil and at a good price. I just used up my last can a couple of days ago, so I don't have the label to read about any info. It's good plain, but by the time I mix it with mayo, chopped eggs, and other goodies it's hard to tell the difference between that and other kinds of tuna. IMO. LOL
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Old 10-06-2014, 10:35 PM   #69
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Originally Posted by medtran49 View Post
It's a saying and you didn't answer his question in the same post. You can't make a comparison unless you've actually tried both. And, just FYI, I don't like canned tuna, just fresh and even that JUST and only in a few preparations!

Kayelle: No, go back a page and look at the posts.
Um, I didn't realize I was obligated to answer questions. I like fresh tuna simply prepared - seared outside and rare inside - so I can taste the tuna itself, so I wouldn't use yellowfin for tuna salad. YMMV, of course. Doesn't mean everyone has to follow your lead.
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Old 10-06-2014, 10:41 PM   #70
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When my kids were small and preferred to brown bag it to school, they liked the chunk light tuna. Other than onions and garlic, I would try to get as many different leftover cooked veggies into it. It was always different. But the kids loved it. I was even able to sneak in unloved veggies. A piece of lettuce on the bottom and top kept the bread from getting soggy. Two sandwiches on Italian bread along with a quarter to pick up a couple of milks, and they were full and satisfied. The protein will always leave you feeling satisfied and full.
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