Why does US tuna taste terrible?

I would assume the water in Canada is much better. Here in the US it is
pure acid from all the coal plants to supply us with our excessive energy
consumption. I am sure the pollution in general is so much greater here and
as most of us know, you can't drink the water from the taps in much of the
US. I know I can't unless I want to be in the hospital.

Enjoy,
Curt


"TavliGal" wrote in message
newsl7md.227495$nl.86672@pd7tw3no...
AmazingBollWeevil wrote:
I've been doing lo-carb for a while and have a pretty steady routine.
One of my favorite lunch meals is a can of tuna with mayo (sometimes
I add spinach). It's delicious.

On an extended trip to the US, I had the opportunity to try out
several brands including Bumblebee and Starkiss. They're unbelievable
bad when compared to Canadian brands. First off, all the cans marked
"chunk" actually contain flaked tuna. The contents are watery and the
flavor can only be described as a fishy "blah" taste. I'd noticed a
few cans I bought up north came from Thailand, so I even looked for
Thai origin. Nope, same awful stuff.

So, what's up with US tuna? Do you folks require some sort of special
processing to make it this bad?

I'm in Canada too, but I never noticed a difference with the tuna when I
was
staying with some relatives down there. I believe it was either Bumblebee
or Starkiss that we used.
I did on the other hand notice a difference in the taste of Coke. It is
different. I was serving some US customers in a restaurant here, and they
too made a comment on the Coke and how it just doesn't taste the same as
theirs back home.
Monica
--
Started Jan. 20, 2004
362/238.6/Goal: Till my thighs don't rub together anymore.
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__________________________________________________ ______
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- Dr. Martin Luther King Jr.



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"Acertaingirl" wrote in message
...
On an extended trip to the US, I had the opportunity to try out several
brands including Bumblebee and Starkiss. They're unbelievable bad when
compared to Canadian brands. First off, all the cans marked "chunk"
actually
contain flaked tuna. The contents are watery and the flavor can only be
described as a fishy "blah" taste. I'd noticed a few cans I bought up
north
came from Thailand, so I even looked for Thai origin. Nope, same awful
stuff.

Chunk is junk, you need to try the "solid white", that's the only kind I
eat.

Whilst we're on the subject, why is it called "solid white"? Tuna is a deep,
meaty red fish. How do they get it to go white? And why? Not that I've eaten
tinned tuna in the US, but I do remember fondly a tuna steak!

Nicky.

--
HbA1c 10.5/6.4/6 Weight 95/80/72
1g Metformin, 75ug Thyroxine
T2 DX 05/2004

"Acertaingirl" wrote in message
...
On an extended trip to the US, I had the opportunity to try out several
brands including Bumblebee and Starkiss. They're unbelievable bad when
compared to Canadian brands. First off, all the cans marked "chunk"
actually
contain flaked tuna. The contents are watery and the flavor can only be
described as a fishy "blah" taste. I'd noticed a few cans I bought up
north
came from Thailand, so I even looked for Thai origin. Nope, same awful
stuff.

Chunk is junk, you need to try the "solid white", that's the only kind I
eat.

Whilst we're on the subject, why is it called "solid white"? Tuna is a deep,
meaty red fish. How do they get it to go white? And why? Not that I've eaten
tinned tuna in the US, but I do remember fondly a tuna steak!

Nicky.

--
HbA1c 10.5/6.4/6 Weight 95/80/72
1g Metformin, 75ug Thyroxine
T2 DX 05/2004

Nicky wrote:

"Acertaingirl" wrote in message
...
On an extended trip to the US, I had the opportunity to try out several
brands including Bumblebee and Starkiss. They're unbelievable bad when
compared to Canadian brands. First off, all the cans marked "chunk"
actually
contain flaked tuna. The contents are watery and the flavor can only be
described as a fishy "blah" taste. I'd noticed a few cans I bought up
north
came from Thailand, so I even looked for Thai origin. Nope, same awful
stuff.

Chunk is junk, you need to try the "solid white", that's the only kind I
eat.

Whilst we're on the subject, why is it called "solid white"? Tuna is a deep,
meaty red fish. How do they get it to go white?

they cook it.

Nicky wrote:

"Acertaingirl" wrote in message
...
On an extended trip to the US, I had the opportunity to try out several
brands including Bumblebee and Starkiss. They're unbelievable bad when
compared to Canadian brands. First off, all the cans marked "chunk"
actually
contain flaked tuna. The contents are watery and the flavor can only be
described as a fishy "blah" taste. I'd noticed a few cans I bought up
north
came from Thailand, so I even looked for Thai origin. Nope, same awful
stuff.

Chunk is junk, you need to try the "solid white", that's the only kind I
eat.

Whilst we're on the subject, why is it called "solid white"? Tuna is a deep,
meaty red fish. How do they get it to go white?

they cook it.

"The Queen of Cans and Jars" wrote in message
. ..
Nicky wrote:

"Acertaingirl" wrote in message
...
Chunk is junk, you need to try the "solid white", that's the only kind
I
eat.

Whilst we're on the subject, why is it called "solid white"? Tuna is a
deep,
meaty red fish. How do they get it to go white?

they cook it.

I made a Nicoise salad tonight with tuna steaks. Yum!! It was seared black
on the outside, pink on the next layer, and still slightly raw (and
therefore red) in the very middle - perfectly cooked. No white at all. The
tinned tuna I get here in England is pink. I repeat - how do you get it
white?!

Nicky.

"The Queen of Cans and Jars" wrote in message
. ..
Nicky wrote:

"Acertaingirl" wrote in message
...
Chunk is junk, you need to try the "solid white", that's the only kind
I
eat.

Whilst we're on the subject, why is it called "solid white"? Tuna is a
deep,
meaty red fish. How do they get it to go white?

they cook it.

I made a Nicoise salad tonight with tuna steaks. Yum!! It was seared black
on the outside, pink on the next layer, and still slightly raw (and
therefore red) in the very middle - perfectly cooked. No white at all. The
tinned tuna I get here in England is pink. I repeat - how do you get it
white?!

Nicky.

TavliGal wrote:
AmazingBollWeevil wrote:

I've been doing lo-carb for a while and have a pretty steady routine.
One of my favorite lunch meals is a can of tuna with mayo (sometimes
I add spinach). It's delicious.

On an extended trip to the US, I had the opportunity to try out
several brands including Bumblebee and Starkiss. They're unbelievable
bad when compared to Canadian brands. First off, all the cans marked
"chunk" actually contain flaked tuna. The contents are watery and the
flavor can only be described as a fishy "blah" taste. I'd noticed a
few cans I bought up north came from Thailand, so I even looked for
Thai origin. Nope, same awful stuff.

So, what's up with US tuna? Do you folks require some sort of special
processing to make it this bad?


I'm in Canada too, but I never noticed a difference with the tuna when I was
staying with some relatives down there. I believe it was either Bumblebee
or Starkiss that we used.
I did on the other hand notice a difference in the taste of Coke. It is
different. I was serving some US customers in a restaurant here, and they
too made a comment on the Coke and how it just doesn't taste the same as
theirs back home.
Monica


I heard once, don't remember where, that different countries use more
actual cane sugar in their coke bottling facilities whereas the US
variety is mostly corn syrup.

Could be the difference. Still sweet, but differently somehow.

Lurker

(who hasn't had any soda or caffine in over two months)

TavliGal wrote:
AmazingBollWeevil wrote:

I've been doing lo-carb for a while and have a pretty steady routine.
One of my favorite lunch meals is a can of tuna with mayo (sometimes
I add spinach). It's delicious.

On an extended trip to the US, I had the opportunity to try out
several brands including Bumblebee and Starkiss. They're unbelievable
bad when compared to Canadian brands. First off, all the cans marked
"chunk" actually contain flaked tuna. The contents are watery and the
flavor can only be described as a fishy "blah" taste. I'd noticed a
few cans I bought up north came from Thailand, so I even looked for
Thai origin. Nope, same awful stuff.

So, what's up with US tuna? Do you folks require some sort of special
processing to make it this bad?


I'm in Canada too, but I never noticed a difference with the tuna when I was
staying with some relatives down there. I believe it was either Bumblebee
or Starkiss that we used.
I did on the other hand notice a difference in the taste of Coke. It is
different. I was serving some US customers in a restaurant here, and they
too made a comment on the Coke and how it just doesn't taste the same as
theirs back home.
Monica


I heard once, don't remember where, that different countries use more
actual cane sugar in their coke bottling facilities whereas the US
variety is mostly corn syrup.

Could be the difference. Still sweet, but differently somehow.

Lurker

(who hasn't had any soda or caffine in over two months)

"Nicky" wrote in message
...

"The Queen of Cans and Jars" wrote in message
. ..
Nicky wrote:

"Acertaingirl" wrote in message
...
Chunk is junk, you need to try the "solid white", that's the only
kind
I
eat.

Whilst we're on the subject, why is it called "solid white"? Tuna is a
deep,
meaty red fish. How do they get it to go white?

they cook it.

I made a Nicoise salad tonight with tuna steaks. Yum!! It was seared black
on the outside, pink on the next layer, and still slightly raw (and
therefore red) in the very middle - perfectly cooked. No white at all. The
tinned tuna I get here in England is pink. I repeat - how do you get it
white?!


Oh yes those tins and tins of John West I have gobbled definitely look pink
to me. I am wondering though - that different parts of the fish might turn
into different colour when cooked. Could it be the belly (most expensive)
part????????