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Is 'Tuna Scrape' the Next Pink Slime?
http://www.newser.com/story/144185/is-tuna-scrape-the-next-pink-slime.html ^ | Apr 22, 2012 | Mark Russell

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 ...


TOPICS: Food; Health/Medicine; Science; Weird Stuff
KEYWORDS: sourcetitlenoturl; tuna; tunascrape
Does your sushi purveyor sell "spicy tuna scraped from fish backbone roll?" Euwwwwwwwww. ;(


1 posted on 04/22/2012 10:03:29 PM PDT by Daffynition
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To: Daffynition

My rule: If you cannot tell what it is without gas chromatography, don’t eat it


2 posted on 04/22/2012 10:17:27 PM PDT by LukeL (Barack Obama: Jimmy Carter 2 Electric Boogaloo)
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To: Daffynition

“Mom, the tuna doesn’t taste as good as it used to.”


3 posted on 04/22/2012 10:18:43 PM PDT by dfwgator (Don't wake up in a roadside ditch. Get rid of Romney.)
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To: dfwgator

don’t talk with your mouth full honey.


4 posted on 04/22/2012 10:21:09 PM PDT by LukeL (Barack Obama: Jimmy Carter 2 Electric Boogaloo)
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To: Daffynition
My mom used to make something called Tuna Scrape back in the day. I was great. It smelled like rotting meat and looked even worse.

Ah, the good old days...

5 posted on 04/22/2012 10:28:11 PM PDT by Lazlo in PA (Now living in a newly minted Red State.)
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To: Daffynition
One large can of tuna. Squeeze it dry.
One bottle of chopped Hines dills. Drain a little.
Three heaping spoons of best foods mayo.
Stir till all mixed then chill.
6 posted on 04/22/2012 11:27:51 PM PDT by Domangart
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To: Lazlo in PA

The Wife says that looks like something The Usurper would eat - Canned Dog.


7 posted on 04/23/2012 12:02:39 AM PDT by shibumi (Cover it with gas and set it on fire.)
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To: Lazlo in PA

Your source says “Canned Thing.”

I think I agree.


8 posted on 04/23/2012 12:04:38 AM PDT by shibumi (Cover it with gas and set it on fire.)
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To: Daffynition

Uhhhh...

Stoopit ...


9 posted on 04/23/2012 12:30:53 AM PDT by Vendome (Don't take life so seriously, you won't live through it anyway)
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To: Lazlo in PA; lightman; SF_Redux; Quix; Kartographer; upchuck; null and void; donna

Reminds me of the infamous “Hot Tuna Casserole w/ peas” we had in 1950s Jr High School cafeteria, on Fridays. Between that, Mac&Cheese Casserole, Salisbury Steak, Fish Sticks and Rubber Cheeseburgers during the other weekday lunches, no one ever died from it. I think. Mom packed my lunches after she found out the menus.


10 posted on 04/23/2012 3:38:20 AM PDT by carriage_hill (I'd vote for a "orange juice can", before 0bummer&HisRegimeFromHell, gets another 4yrs. Can-> later.)
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To: Lazlo in PA
LOL...little did we know that you were from Chernobyl.


11 posted on 04/23/2012 4:17:25 AM PDT by Daffynition (Our forefathers would be shooting by now.)
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To: LukeL
**"When in doubt," the FDA says, "don't eat it."**

Pre-scrape tuna. Looks OK to me.


12 posted on 04/23/2012 4:22:42 AM PDT by Daffynition (Our forefathers would be shooting by now.)
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To: dfwgator
That's why it's called ....


13 posted on 04/23/2012 4:26:43 AM PDT by Daffynition (Our forefathers would be shooting by now.)
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To: shibumi

14 posted on 04/23/2012 4:28:24 AM PDT by Daffynition (Our forefathers would be shooting by now.)
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To: Daffynition

Worked as a guard in a penitentiary while I was in school, on Fridays the private contractor who supplied meals brought in something she called salmon casserole, the inmates swore was made from cat food. Judging by the smell, I think they were right to be suspicious.


15 posted on 04/23/2012 5:25:35 AM PDT by AnTiw1
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To: Domangart

16 posted on 04/23/2012 5:28:06 AM PDT by Daffynition (Our forefathers would be shooting by now.)
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To: Vendome

Easy solution, just stop eating that crap after all, and you are fine.

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. Not the most practical solution for everybody, but it works for me.


17 posted on 04/23/2012 5:47:46 AM PDT by fordD89
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To: AnTiw1
Did you meet him *in the Big House*?

Antonino Accardo

Alias(es) "Joe Batters" or "Big Tuna"


18 posted on 04/23/2012 7:29:21 AM PDT by Daffynition (Our forefathers would be shooting by now.)
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To: fordD89
Or grow, catch, raise your own meat supply.

Things like fuel, maintenance, taxes, license fees are making this more expensive and less cost-effective, year-to-year...even if you are trying to *protect* your food source for purity.

19 posted on 04/23/2012 7:38:50 AM PDT by Daffynition (Our forefathers would be shooting by now.)
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To: carriage_hill

Fish sticks! Mom never had those at home. Yum!


20 posted on 04/23/2012 7:56:00 AM PDT by donna (Mitt? NEVER!)
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To: donna

They were good w/ tartar sauce. We had them all the time.


21 posted on 04/23/2012 8:47:58 AM PDT by carriage_hill (I'd vote for a "orange juice can", before 0bummer&HisRegimeFromHell, gets another 4yrs. Can-> later.)
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To: carriage_hill

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!


22 posted on 04/23/2012 8:49:22 AM PDT by ottbmare (The OTTB Mare)
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To: Daffynition

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”????


23 posted on 04/23/2012 8:52:52 AM PDT by GraceG
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To: Daffynition

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”????


24 posted on 04/23/2012 8:52:52 AM PDT by GraceG
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To: fordD89; Vendome
"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."

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 -


25 posted on 04/23/2012 8:58:39 AM PDT by shibumi (Cover it with gas and set it on fire.)
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To: fordD89; shibumi

“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.


26 posted on 04/23/2012 9:20:45 AM PDT by AnTiw1
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To: Daffynition

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.


27 posted on 04/23/2012 9:46:41 AM PDT by CTOCS (I live in my own little world. But, it's okay. They know me there....)
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Click the Pic

That reminds me!
Free Republic could use a fill-up too


Donate monthly to help abolish FReepathons
Sponsors will bark up $10 for each new monthly sign-up

28 posted on 04/23/2012 9:50:08 AM PDT by TheOldLady (FReepmail me to get ON or OFF the ZOT LIGHTNING ping list)
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To: shibumi; fordD89

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.


29 posted on 04/23/2012 12:43:04 PM PDT by Vendome (Don't take life so seriously, you won't live through it anyway)
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To: CTOCS
I asked my son who is an avid tuna sport fisherman, and he said that dolphins (especially the spotted dolphin) run with the yellow-fin tuna. His tuna/ bill fishing experience is mostly in the Hudson Canyon (The Hudson Canyon proper is located about 100 nm (160 km) east of the mouth of the Hudson River off the New Jersey coast.)

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

30 posted on 04/23/2012 1:25:13 PM PDT by Daffynition (Our forefathers would be shooting by now.)
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To: Vendome
I'm very fussy when I buy shrimp and have over the years gone out of my way, usually at greater expense to buy Gulf Shrimp. I was recently surprised to learn my shrimpies have no eyes! Oi!:

http://www.lipstickalley.com/f50/eyeless-shrimp-fish-tumors-horrific-consequences-bps-spill-389232/


31 posted on 04/23/2012 1:30:52 PM PDT by Daffynition (Our forefathers would be shooting by now.)
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To: Daffynition

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.


32 posted on 04/23/2012 2:06:28 PM PDT by Vendome (Don't take life so seriously, you won't live through it anyway)
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