{"id":169,"date":"2007-11-27T13:49:57","date_gmt":"2007-11-27T13:49:57","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=169"},"modified":"2007-11-27T13:49:57","modified_gmt":"2007-11-27T13:49:57","slug":"food-for-thou-3-5","status":"publish","type":"post","link":"http:\/\/blog.dongenova.com\/site\/food-for-thou-3-5\/","title":{"rendered":"Food For Thought -BC Albacore Tuna"},"content":{"rendered":"<p><a rel=\"lightbox\" href=\"\/images\/2007\/11\/27\/img_6309.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"150\" border=\"0\" src=\"\/images\/2007-small\/11\/27\/img_6309.jpg\" title=\"Img_6309\" alt=\"Img_6309\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a><strong>This week on Food For Thought <\/strong>I let a good idea out of the can&#8230;BC Albacore tuna.&nbsp; That&#8217;s a frozen tuna in the photo on the right, they are about 10 to 20 pounds when they are caught off the British Columbia coast, long before their bodies have a chance to build up any dangerous concentrations of mercury. <\/p>\n<p>  <\/p>\n<p><a href=\"\/images\/2007\/11\/28\/img_6304.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"266\" border=\"0\" alt=\"Img_6304\" title=\"Img_6304\" src=\"\/images\/2007-small\/11\/28\/img_6304.jpg\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a> The tuna is available as a high quality canned product, cooked in its own juices with absolutely no waste.&nbsp; It is also available in frozen, boneless, skinless loins, which I love to eat raw as sashimi or sear lightly with Asian seasonings.&nbsp; This photo shows some of the chefs who gathered to demonstrate recipes at <a href=\"http:\/\/www.albion.bc.ca\/\">Albion Fisheries<\/a> in Vancouver, with the loins at the bottom of the photo.&nbsp; To listen to my mp3 documentary on albacore tuna, click <a href=\"\/files\/fft-nov28-07.mp3\">here<\/a>.<\/p>\n<p><\/p>\n<p><a href=\"\/images\/2007\/11\/28\/img_6310.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"150\" border=\"0\" alt=\"Img_6310\" title=\"Img_6310\" src=\"\/images\/2007-small\/11\/28\/img_6310.jpg\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a> <a href=\"\/images\/2007\/11\/28\/img_6312.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"266\" border=\"0\" alt=\"Img_6312\" title=\"Img_6312\" src=\"\/images\/2007-small\/11\/28\/img_6312.jpg\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a> Here are a couple of the dishes they made.&nbsp; You can find lots of recipes for using both raw and canned tuna at the <a href=\"http:\/\/www.canadianalbacoretuna.com\/index.html\">Canadian Albacore Tuna website.<\/a>&nbsp; You will also find details of a recipe contest now underway that anyone can enter, with CASH prizes.&nbsp; Contest deadline is December 15th, 2007.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week on Food For Thought I let a good idea out of the can&#8230;BC Albacore tuna.&nbsp; That&#8217;s a frozen tuna in the photo on the right, they are about 10 to 20 pounds when they are caught off the &hellip; <a href=\"http:\/\/blog.dongenova.com\/site\/food-for-thou-3-5\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-169","post","type-post","status-publish","format-standard","hentry","category-food-for-thought"],"_links":{"self":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=169"}],"version-history":[{"count":0,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/169\/revisions"}],"wp:attachment":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}