Sheldon wrote:

> On Thu, 6 Dec 2018 John Doe wrote:
> >lenona321 wrote:
> >
> >> The Trouble With Tuna: A Lot of Millennials Don't Even Own
> >> Can Openers
>
> Tuna is now in pull top cans.
>
> >> StarKist, Bumble Bee and Chicken of the Sea deal with slumping
> >> market amid competition from fresher options
> >>
> >> https://www.wsj.com/articles/tuna-ma...-younger-consu
> >> mers-1543766400
> >
> >> Canned tuna, a lunchbox staple from the 20th century, is fighting
> >> to keep its spot in American cupboards...
> >
> >> Tuna first made inroads into American cupboards following a
> >> sardine shortage in 1903 and grew in popularity during wartime
> >> protein shortages that followed and as new canning technologies
> >> took hold. Since the late 1980s, its reputation has changed as
> >> consumers worried about potential mercury poisoning, the harm done
> >> to dolphins and its likeness to cat food.
> >>
> >> Then there is the smell. It's over and above fishy.
> >
> >THE PROBLEM IS POOR QUALITY CONTROL, perhaps because of outsourcing to
> >China/Asia. As I recently posted, the quality is extremely hit and
> >miss.
> >
> >Saying it smells "over and above fishy" is exactly right. And I'm
> >talking about solid albacore. I can't imagine eating ordinary tuna.
> >Used to. Not anymore.
> >
> >The fact they obviously don't care royally sucks, because canned solid
> >albacore can be the most awesome food when you are lucky. I tried for
> >about 15 freaking years to eat it, all the available brands. It was
> >always like "This is the brand!" and then BOOM it got nasty, over and
> >over again. Forget it.
>
>
> Tuna is fish, tuna is supposed to have a fishy aroma, if it schtinks
> like bacon don't eat it. If you think tuna smells fishy imagine what
> you'd think of sardines, pickled herring, caviar, lox, pussy, anchovy.


All those odiferous items combined would equal the smell of Steve's kitchen down Austin way...he could put all that stuff into one of his taco creations...

--
Best
Greg