Yeah. Just look it up in the Yellow Pages under "Fish and Meat Farms."
Or, you could go to the store and get some "Unkilled Meat" - like this guy does -
Posted on 04/22/2012 10:03:25 PM PDT by Daffynition
(Newser) – First came "pink slime," the processed beef too dubious even for McDonald's. Now "tuna scrape" might be poised to become the seafood equivalent. With a recent salmonella outbreak being linked to tuna scrape—ground backmeat scraped from the bones of the fish—people are asking whether this fish product is fit for human consumption, reports NPR. Raw meat, after all, is generally riskier than cooked, and ground products are at greater risk for contamination.
"I don't think enough research has been done on these products," one food safety expert says. But others say the comparison is unfair. While tuna scrape comes from the leftovers bones of fish, much the way pink slime comes from meat left over on a cow's carcass, the similarities end there, says Food Safety News.
(Excerpt) Read more at newser.com ...
They were good w/ tartar sauce. We had them all the time.
When my kids were little I spent a lot of time, energy, and thought making them delicious well-balanced meals from the freshest and best ingredients, many of which I made myself. Oh, sure, there were pizzas and cheeseburgers too—I mean, come on, everybody loves those, we’re Americans. But generally we had local meats, fish, and poultry, vegetables from my garden, and fruit we picked ourselves at the nearby orchard.
In their late teens they discovered Classic American Fifties Food: tuna casseroles, meatloaf, mashed potatoes and Heinz gravy, Coca-Cola jello molds, Lipton powdered soups, macaroni and cheese from a box, Hamburger Helper, frozen dinners, frozen fishsticks, casseroles made with hamburger, greasy spaghetti, white bread. And they love this crap! They beg for it! My son, 18, asks me to buy him frozen dinners as a special treat!
I guess what we should do is just shoot cows and cut only their tongues out to eat. That will be a LOT better than “using the whole buffallo”????
I guess what we should do is just shoot cows and cut only their tongues out to eat. That will be a LOT better than “using the whole buffallo”????
“If I ever eat meat or fish, I just go to the freaking farmer and buy it directly from him, he can tell me where it came from and I know what I get.”
This is actually easy to do, at least as far as the meat is concerned. Growing up, we’d contact a man in the country and buy one of his calves, let him raise it, at slaughter time we’d come for our side of beef and he kept the rest. There are a lot of small operations not too far from major cities where families keep a few dozen head.
Can anyone tell me why there is a big dolphin swimming with this school of tuna? He’s middle-far right in the picture in post #12.
Stoopit more?
BS
Try having them tell where the your so called Cod comes from then figure what the replacement is typically where that fish is harvested.
Hint: Not North Atlantic and some will say off Alaska, even dumber.
South America.
Next as where he is getting all his shellfish. They’ll telly you Maryland Crabs but even more likely Vietnam.
Beef? Did he buy directly from the ranch and did the ranch comingle another herd in their yard sale?
You actually don’t know unless you know what is unique about crabs from Maryland and I’m fortunate to have been at the docks when they came in with a friend who is a celebrated chef in my town.
She sees this all the time and her ingredients are important to her so she passes by some stuff for those reasons.
I guess there is some integrity thing with those blue stamps on the fatty side of beef. I don’t know what they mean but she does.
My favorite is when she calls on a fishmonger trying to sell her “Cod” and forces them admit they are some kind of fish harvested off the coast of S. America(I have no idea what is but it’s fine with a miso sauce).
Same as when she calls em liars about where the shrimp is from. I don’t know she knows but she can spot shrimp from that sewer or sense it.
The dolphin run with the tuna...he said when they are *out there* they watch for the dolphin and are able to locate the schools of tuna.
When they *chum* for the tuna, the dolphins come in and grab all the bait; they are an annoyance at times.
Purse seine fishermen of tuna, scoop up the schools, dolphins and all, hence the outcry from environmentalists you read about, who release the dolphins (by-catch)....that's where you have begun see *dolphin-safe* labeled tuna.
NOAA has a short article here: http://dolphinsafe.gov/faq.htm
http://www.lipstickalley.com/f50/eyeless-shrimp-fish-tumors-horrific-consequences-bps-spill-389232/
Yuck!
Annnnnnd just one of the many reasons I rarely eat shellfish.
Cept for that Ciopinno I had at Tadich’s two weeks ago. Best ever and I luv theirs but I don’t order it every time I’m there.
Crazee Croatians serving crustacaens. What a coincidence?
Then again I went to Phils fish market and was wistful for some crab cakes. I had some at a place in Queerhobeth(Rehobeth) Delaware years ago and the were sohhhh good!
Not so last week at this Phil’s Market. I ordered crab cakes and they were woefully soggy and not crisped at all. Didn’t have any real flavor. ONE BITE...
The Clam Chowder? Lame, bland but with a lot of pepper I got 3 or 4 spoons before pushing aside.
The fried zuchinni. Whutevuh! Soggy on the inside.
The Fish and Chips. LOL HTF do you dry out halibut in a panko crust? And the “chips”? Very likely out of a bag. I expected them to be fresh cut and in planks like a 2x4. Oh, and they were room temp.
So I had ordered lobster for my friend and when she popped open the claw the meat was translucent as in not fully cooked. F&*(k that. I don’t eat uncooked shellfish ever but she wanted to get to the knuckle where the tasty part is.
I was starving when we left and won’t be back.
I love Super Taqeria and filled up on some primo Mexican food.
I will never, ever go back to Phil’s Fish Market.
But, I am looking forward to what is always the best Dinner experience at Gary Danko’s next week.
Totally professional and I hope I show and have to wait so they can invite to enjoy a Scotch on them. I usually have two since it’s on them.
You have go if you are ever in San Francisco. Total professionals and they always ensure a great time.
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