canned tuna in oil

I've seen some packed in olive oil but never in fish oil. I would guess
that it would taste too fishy for most people. Plus, it would be more
expensive, when you buy fish oil it's either in small bottles or capsules.

In news:[email hidden],
Skinny <[email hidden]> stated
| Years ago I loved canned tuna packed in oil. Now it mostly seems to
| be in water, except Bumble Bee, which is in vegetable oil.
|
| Does anyone know a brand that's packed in fish oil?
|
| (Ftm, were any of them in fish oil years ago, or were those always in
| veg oil?)
|
|
| Skinny

Skinny said:

Years ago I loved canned tuna packed in oil. Now it mostly seems to be in
water, except Bumble Bee, which is in vegetable oil.

Does anyone know a brand that's packed in fish oil?

(Ftm, were any of them in fish oil years ago, or were those always in veg
oil?)

They weren't packed in fish oil. It's pretty unpalatable in quantities
like that. Vegetable oils of one sort or another.

Pastorio

Skinny <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Years ago I loved canned tuna packed in oil. Now it mostly seems to be in
water, except Bumble Bee, which is in vegetable oil.

Does anyone know a brand that's packed in fish oil?

(Ftm, were any of them in fish oil years ago, or were those always in veg
oil?)

I don't think you'd really want it if packed in fish oil. But you can get
tuna in oil from StarKist, BumbleBee, all of them produce it. Maybe ask
your grocer to stock it?

Chakolate

--
One of the lessons of history is that nothing is often a good thing to do
and always a clever thing to say.
--Will Durant

Skinny said:

Years ago I loved canned tuna packed in oil. Now it mostly seems to be in
water, except Bumble Bee, which is in vegetable oil.

Does anyone know a brand that's packed in fish oil?

I love tuna packed in olive oil. Delicious!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

It's olive oil, not fish oil.

Peace,
Pen

"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Years ago I loved canned tuna packed in oil. Now it mostly seems to be in
water, except Bumble Bee, which is in vegetable oil.

Does anyone know a brand that's packed in fish oil?

(Ftm, were any of them in fish oil years ago, or were those always in veg
oil?)

Skinny

In article <[email hidden]>, [email hidden]

Quoted message said:

Years ago I loved canned tuna packed in oil. Now it mostly seems to be in
water, except Bumble Bee, which is in vegetable oil.

Does anyone know a brand that's packed in fish oil?

(Ftm, were any of them in fish oil years ago, or were those always in veg
oil?)

Skinny

There are some that are Italian. I don't know the names of the brands,
but Trader Joe's has them, and yes, they're yummy. It's actually in
olive oil, making it even yummier.

--
Nancy Howells (don't forget to switch it, and replace the 😉 to send mail).

"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Years ago I loved canned tuna packed in oil. Now it mostly seems to be in
water, except Bumble Bee, which is in vegetable oil.

Does anyone know a brand that's packed in fish oil?

(Ftm, were any of them in fish oil years ago, or were those always in veg
oil?)

Skinny

i get it at Stop & Shop, Waldbaums, Pathmark and Best Yet - never had to go
out of my way to find it.But I live in an Italian neighborhood so if it's in
Olive Oil it's probably here!! DH says we have the most provolone per capita
in our town...derrrrrr

my favorite meal:

olive oil packed tuna, drained - topped with a slice
of tomato and a thick slice of provolone cheese -
placed under the broiler until the cheese bubbles -

Tuna melt extrodinarre!

"TasTyMorsL" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

my favorite meal:

olive oil packed tuna, drained - topped with a slice
of tomato and a thick slice of provolone cheese -
placed under the broiler until the cheese bubbles -

Tuna melt extrodinarre!

sounds good.

we always added a litle diced or finely chopped onion & celery, a little
salt & pepper too. unfortunatley this was so yummy on white bread or italian
bread! but it's great on it's own. on maintenance I ate it with wasa, finn
crisp or melba toast rounds.

Dropped 21 said:

"TasTyMorsL" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

my favorite meal:

olive oil packed tuna, drained - topped with a slice
of tomato and a thick slice of provolone cheese -
placed under the broiler until the cheese bubbles -

Tuna melt extrodinarre!

sounds good.

we always added a litle diced or finely chopped onion & celery, a little
salt & pepper too. unfortunatley this was so yummy on white bread or

italian

Quoted message said:

bread! but it's great on it's own. on maintenance I ate it with wasa,

finn

Quoted message said:

crisp or melba toast rounds.

I'd be tempted to try getting fried (or oven-baked?) tofu slices to the
right consistency: not quite as crisp as wasa or melba, but more like a
well-toasted English muffin.

Occasionally a restaurant does tofu like that, but I haven't figured out
how to do it at home.

Skinny

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Years ago I loved canned tuna packed in oil. Now it mostly seems to be in
water, except Bumble Bee, which is in vegetable oil.

Does anyone know a brand that's packed in fish oil?

(Ftm, were any of them in fish oil years ago, or were those always in veg
oil?)

Skinny

PREMIUM TUNA PACKED IN ITS OWN JUICES

One of the most amazing discoveries in my tuna talent hunt was the cottage
industry that has spawned in our own Pacific Northwest. Yes, if you’re
looking for tuna packed in olive oil, the likely source will be Europe. But if
you’re looking for a new kind of premium tuna — cleaner-tasting, fresher, less
oily — you must look towards Washington, Oregon and, occasionally,
California.

Here are three great brands of premium tuna packed in its own juices:

-Great American Smokehouse and Seafood Company Deluxe Albacore Tuna

-Dave’s Home-Style Santa Cruz Albacore Fillets

-Katy’s Smokehouse Very Fancy Hand-Packed Albacore Prime Solid White
Tuna

PREMIUM TUNA PACKED IN OLIVE OIL

The vast preponderance of upscale tuna that you’re likely to see in stores
falls into this category — my second favorite tuna category. This has been the
tuna staple of Europe for generations and generations, the stuff most likely to
show up on tables there for tapas, antipasto, hors d’oeuvres or mezes.
Today, some American producers are making it as well.

Usually, premium tuna packed in olive oil is considerably darker, more
reddish, than the “supermarket solid white” we’re used to; that’s because the
Europeans (who make so much tuna in this style) don’t use albacore, the tuna
with the whitest flesh. Hey, albacore can be real good — but, generally
speaking, darker canned tuna has more flavor.

Here are three great brands of premium tuna packed in olive oil:

-Ortiz Bonito Del Norte

-Papa George Gourmet Albacore in Olive Oil

-Buon Italia Solid Tuna in Pure Olive Oil

VENTRESCA TUNA

Well, there’s no question about it in Tunaland: Ventresca is it. Ventresca is
the category you need when you want an extra-special tuna treat, or when
you want to make your family or friends gasp with amazement and delight.

What is ventresca? The name comes from the Italian word for belly, which is
“ventre.” Yup, you guessed it, ventresca is canned tuna made from the tuna’s
belly, from the sexy, velvety hunk known in sushi bars as “toro.” Happily,
there are a good many ventresca brands in the U.S. right now from Italy and
Spain.

Here are three great brands of ventresca:

-Tre Torri Ventresca Di Tonno

-Buon Italia Ventresca Di Tonno, Tuna Belly in Pure Olive Oil

-Albo Filetes De Atun Blanco, Ventresca

David Rosengarten is the editor of the fact-filled food and wine newsletter,
The Rosengarten Report. For more information on tuna, including David’s
complete brand rankings, favorite recipes, best mail order sources and more,
visit www.FabulousFoodFinds.com.

Thanks for good info.

Armand said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Years ago I loved canned tuna packed in oil. Now it mostly seems to be

in

Quoted message said:

Quoted message said:

water, except Bumble Bee, which is in vegetable oil.

Does anyone know a brand that's packed in fish oil?

(Ftm, were any of them in fish oil years ago, or were those always in

veg

Quoted message said:

Quoted message said:

oil?)

Skinny

PREMIUM TUNA PACKED IN ITS OWN JUICES

One of the most amazing discoveries in my tuna talent hunt was the

cottage

Quoted message said:

industry that has spawned in our own Pacific Northwest. Yes, if you’re
looking for tuna packed in olive oil, the likely source will be Europe.

But if

Quoted message said:

you’re looking for a new kind of premium tuna — cleaner-tasting, fresher,

less

Quoted message said:

oily — you must look towards Washington, Oregon and, occasionally,
California.

Here are three great brands of premium tuna packed in its own juices:

-Great American Smokehouse and Seafood Company Deluxe Albacore Tuna

-Dave’s Home-Style Santa Cruz Albacore Fillets

-Katy’s Smokehouse Very Fancy Hand-Packed Albacore Prime Solid White
Tuna

I like the concept but don't like solid or white tuna: prefer the reddish
kind that has usually torn up into soft flakes. Bumble Bee's vegetable oil
pack is pretty much like that.

Skinny
---------------

Quoted message said:

PREMIUM TUNA PACKED IN OLIVE OIL

The vast preponderance of upscale tuna that you’re likely to see in

stores

Quoted message said:

falls into this category — my second favorite tuna category. This has

been the

Quoted message said:

tuna staple of Europe for generations and generations, the stuff most

likely to

Quoted message said:

show up on tables there for tapas, antipasto, hors d’oeuvres or mezes.
Today, some American producers are making it as well.

Usually, premium tuna packed in olive oil is considerably darker, more
reddish, than the “supermarket solid white” we’re used to; that’s because

the

Quoted message said:

Europeans (who make so much tuna in this style) don’t use albacore, the

tuna

Quoted message said:

with the whitest flesh. Hey, albacore can be real good — but, generally
speaking, darker canned tuna has more flavor.

Here are three great brands of premium tuna packed in olive oil:

-Ortiz Bonito Del Norte

-Papa George Gourmet Albacore in Olive Oil

-Buon Italia Solid Tuna in Pure Olive Oil

VENTRESCA TUNA

Well, there’s no question about it in Tunaland: Ventresca is it.

Ventresca is

Quoted message said:

the category you need when you want an extra-special tuna treat, or when
you want to make your family or friends gasp with amazement and delight.

What is ventresca? The name comes from the Italian word for belly, which

is

Quoted message said:

“ventre.” Yup, you guessed it, ventresca is canned tuna made from the

tuna’s

Quoted message said:

belly, from the sexy, velvety hunk known in sushi bars as “toro.”

Happily,

Quoted message said:

there are a good many ventresca brands in the U.S. right now from Italy

and

Quoted message said:

Spain.

Here are three great brands of ventresca:

-Tre Torri Ventresca Di Tonno

-Buon Italia Ventresca Di Tonno, Tuna Belly in Pure Olive Oil

-Albo Filetes De Atun Blanco, Ventresca

David Rosengarten is the editor of the fact-filled food and wine

newsletter,

Quoted message said:

The Rosengarten Report. For more information on tuna, including David’s
complete brand rankings, favorite recipes, best mail order sources and

more,

Quoted message said:

visit www.FabulousFoodFinds.com.

Bob

I'm so happy to have found you here, not observing your religioin.
(cough).

What's with this low carb thing? I mean, isn't it calories consumed
calories expended?

I'm happy all these people are losing weight. But couldn't they do it
by any calorie reducing diet?

Please don't all jump on me. This is a legit question, posed to someone
whose knowledge I respect.

Zee

Quoted message said:

Bob

I'm so happy to have found you here, not observing your religion.
(cough).

<LOL> Right. Everybody here knows Chung and what he really is. Poor
Andrew is all a-tizzy what with all this logic and actual biblical
scholarship being pointed out to him. Little guy is all twittery and
even more slippery than usual. "Observed" that I'm serving satan.
Presumably because it's so much fun puncturing his big fundamentalist
wacko balloon.

Quoted message said:

What's with this low carb thing? I mean, isn't it calories consumed
calories expended?

Not in that exact relationship. We aren't calorimeters and since
metabolic functions vary from person to person as they do, that
balancing act needs more than a little tweaking to be effective.
There's some evidence that suggests that a carb-restricted dieter can
actually consume more calories than people on other approaches and
still lose weight. Dueling studies at this point.

Quoted message said:

I'm happy all these people are losing weight. But couldn't they do it
by any calorie reducing diet?

Yes, sorta, assuming several things beginning with "is it livable."
Almost any calorie-restricted dietary program will work to variable
efficacy if assiduously followed. Don't forget food preferences as a
condition of adherence to plan. Relatively quick and reasonably
consistent results also count for motivation. Just talking about
calories only deals with one of many variables including emotional ones.

Quoted message said:

Please don't all jump on me. This is a legit question, posed to someone
whose knowledge I respect.

There are many people here who can give you as detailed a scientific
view as you want. Others who can talk about comparisons between
dietary programs, low-carb or not. Others who can cite personal
experience and the observations of others in their efforts. In their
company, I'm not even remotely expert. Start with the FAQ.

Bob

Bob (this one) said:

Quoted message said:

Bob

I'm so happy to have found you here, not observing your religion.
(cough).

<LOL> Right. Everybody here knows Chung and what he really is. Poor
Andrew is all a-tizzy what with all this logic and actual biblical
scholarship being pointed out to him. Little guy is all twittery and
even more slippery than usual. "Observed" that I'm serving satan.
Presumably because it's so much fun puncturing his big fundamentalist

Quoted message said:

wacko balloon.

Quoted message said:

What's with this low carb thing? I mean, isn't it calories consumed
calories expended?

Not in that exact relationship. We aren't calorimeters and since
metabolic functions vary from person to person as they do, that
balancing act needs more than a little tweaking to be effective.
There's some evidence that suggests that a carb-restricted dieter can

Quoted message said:

actually consume more calories than people on other approaches and
still lose weight. Dueling studies at this point.

Quoted message said:

I'm happy all these people are losing weight. But couldn't they do

it

Quoted message said:

Quoted message said:

by any calorie reducing diet?

Yes, sorta, assuming several things beginning with "is it livable."
Almost any calorie-restricted dietary program will work to variable
efficacy if assiduously followed. Don't forget food preferences as a
condition of adherence to plan. Relatively quick and reasonably
consistent results also count for motivation. Just talking about
calories only deals with one of many variables including emotional

ones.

Quoted message said:

Quoted message said:

Please don't all jump on me. This is a legit question, posed to

someone

Quoted message said:

Quoted message said:

whose knowledge I respect.

There are many people here who can give you as detailed a scientific
view as you want. Others who can talk about comparisons between
dietary programs, low-carb or not. Others who can cite personal
experience and the observations of others in their efforts. In their
company, I'm not even remotely expert. Start with the FAQ.

Bob

Makes sense. I've not read the Atkins stuff, or any. I'm not good at
manuals: written in Swahili, translated into Urdhu and finally English.
No patience for that whatsoever.

New board to me so hadn't routed around much. Will do.

Thanks.

Zee

Skinny said:

Dropped 21 said:

"TasTyMorsL" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

my favorite meal:

olive oil packed tuna, drained - topped with a slice
of tomato and a thick slice of provolone cheese -
placed under the broiler until the cheese bubbles -

Tuna melt extrodinarre!

sounds good.

we always added a litle diced or finely chopped onion & celery, a little
salt & pepper too. unfortunatley this was so yummy on white bread or

italian

Quoted message said:

bread! but it's great on it's own. on maintenance I ate it with wasa,

finn

Quoted message said:

crisp or melba toast rounds.

I'd be tempted to try getting fried (or oven-baked?) tofu slices to the
right consistency: not quite as crisp as wasa or melba, but more like a
well-toasted English muffin.

Occasionally a restaurant does tofu like that, but I haven't figured out
how to do it at home.

You have to simmer it in stock, drain it, slice it thin, then fry it
twice, the first time in a deep fry, then after draining it and letting
it cool, on a teppanyaki grill with sesame oil. A very tasty, low carb,
sort of french toast result, firmer and crisper than an English muffin.
I make it quite often.

Regards

David

--

To reply, please include the letters DNF anywhere in the subject line.

All other mail is automatically deleted.

That sounds wonderful, but don't you spend more calories with all that
work, than are in the food? I suppose that helps with weight loss. :-)

I think there are easier ways to get the consistency I've had in
restaurants. It may not be as firm all the way through as what you
describe, but the crust (non-breaded I think) is thick enough and the
insdie firm enough (and sort of dry) to make do. It was in chunks, and
looked like it had perhaps been oven-baked.

Skinny
--------------------

J. David Anderson said:

Skinny said:

Dropped 21 said:

"TasTyMorsL" <[email hidden]> wrote in message
news:[email hidden]...

>my favorite meal:
>
>olive oil packed tuna, drained - topped with a slice
>of tomato and a thick slice of provolone cheese -
>placed under the broiler until the cheese bubbles -
>
>Tuna melt extrodinarre!

sounds good.

we always added a litle diced or finely chopped onion & celery, a

little

Quoted message said:

Quoted message said:

Quoted message said:

salt & pepper too. unfortunatley this was so yummy on white bread or

italian

Quoted message said:

bread! but it's great on it's own. on maintenance I ate it with wasa,

finn

Quoted message said:

crisp or melba toast rounds.

I'd be tempted to try getting fried (or oven-baked?) tofu slices to the
right consistency: not quite as crisp as wasa or melba, but more like a
well-toasted English muffin.

Occasionally a restaurant does tofu like that, but I haven't figured

out

Quoted message said:

Quoted message said:

how to do it at home.

You have to simmer it in stock, drain it, slice it thin, then fry it
twice, the first time in a deep fry, then after draining it and letting
it cool, on a teppanyaki grill with sesame oil. A very tasty, low carb,
sort of french toast result, firmer and crisper than an English muffin.
I make it quite often.

Regards

David

Hello,

Quoted message said:

What's with this low carb thing? I mean, isn't it calories consumed
calories expended?

I'm happy all these people are losing weight. But couldn't they do
it by any calorie reducing diet?

Please don't all jump on me. This is a legit question, posed to
someone whose knowledge I respect.

Zee

There's a goodly number of diabetics who've found that low carb gives
us the best blood sugar control of any dietary strategy. Others find
that low carbing leads them to eat less naturally so they lose weight.
It is, as you said "calories in < calories out" for weight loss.
It's a less obnoxious way to get there is all. :-)
For some unGodly reason low carbing with exercise also more than
doubled my HDL - something low fat with exercise couldn't budge. Go
fig.

Take care,
Carmen

Skinny said:

Years ago I loved canned tuna packed in oil. Now it mostly seems to be in
water, except Bumble Bee, which is in vegetable oil.

Does anyone know a brand that's packed in fish oil?

(Ftm, were any of them in fish oil years ago, or were those always in veg
oil?)

Fish oil is now a very expensive product on its own. Because selling
the oil on its own is so profitable, none of the major tuna canning
companies sell tuna in its own oil any more. They stopped many years
ago, at least 15-20. If you ever find tuna in its own oil, it will
be from a small gourmet brand.

It's not difficult to find tuna in olive oil rather than vegitable
oil. It's a bit better tasting. Vegitable oil is almost always soy
oil, but it can be any of several types including corn and so on at
times.