George wrote:
> Dan Logcher wrote:
>
>> George wrote:
>>
>>> My question is whether "white tuna" is traditional Japanese and what
>>> would it be called if it is? I searched a bit on the web where it was
>>> only referred to as white tuna.
>>
>>
>>
>> It is albacore tuna, and called bincho maguro or shiro maguro.
>> It is very tender, a pinkish color, and rich flavor. I do not think
>> it is a traditional item, but it is becoming available all over.
>>
>
> I will have to ask my itamae when I get a chance and he's not so busy,
> but the "white tuna" I was served was absolutely white with no pinkness
> to it. My wife commented that it was almost too bland as she likes it a
> bit stronger in flavor.

Was it firm texture or soft? If it was firm, oilfish. If it was soft,
ablacore.

> Thank you both, Dan & Musashi, for your help. I knew I had read the
> issue on Oilfish before, but couldn't recall the details and appreciated
> your indulgences in my repeat question.

Hey, no problem.

--
Dan