The Trouble With Tuna: "A Lot of Millennials Dont Even Own Can Openers

StarKist, Bumble Bee and Chicken of the Sea deal with slumping market amid competition from fresher options


https://www.wsj.com/articles/tuna-ma...ers-1543766400

By Jesse Newman and
Annie Gasparro
Dec. 2, 2018 11:00 a.m. ET

Excerpts:

Canned tuna, a lunchbox staple from the 20th century, is fighting to keep its spot in American cupboards...

....Younger consumers are opting for fresh or frozen fish over canned items. Just 32% of consumers aged 18 to 34 recently bought canned fish or shellfish, compared with 45% of those 55 years old and older, according to market-research firm Mintel.

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. €œIts over and above fishy,€� said Thomas Lane, a 54-year-old designer at Intel Corp...

....Timmy Mathew, a 26-year-old tax accountant in Chicago, said he was game to try the new tuna products but remained skeptical. €œThere are food trends€”quinoa and kale are hot. Canned tuna has never been hot.€�





Lenona.

writes:
>
>The Trouble With Tuna: a A Lot of Millennials Dona t Even Own Can Openersa
>
>StarKist, Bumble Bee and Chicken of the Sea deal with slumping market
>amid competition from fresher options
>
>
>https://www.wsj.com/articles/tuna-ma...ers-1543766400
>
>By Jesse Newman and
>Annie Gasparro
>Dec. 2, 2018 11:00 a.m. ET
>
>Excerpts:
>
>Canned tuna, a lunchbox staple from the 20th century, is fighting to
>keep its spot in American cupboards...
>
>...Younger consumers are opting for fresh or frozen fish over canned
>items. Just 32% of consumers aged 18 to 34 recently bought canned fish
>or shellfish, compared with 45% of those 55 years old and older,
>according to market-research firm Mintel.
>
>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. a Ita s over and above fishy,a said Thomas
>Lane, a 54-year-old designer at Intel Corp...
>
>...Timmy Mathew, a 26-year-old tax accountant in Chicago, said he was
>game to try the new tuna products but remained skeptical. a There are
>food trendsa quinoa and kale are hot. Canned tuna has never been
>hot.a
>
>
>
>
>
>Lenona.



one of Jim Gaffigan's three actually funny jokes is about how people say
"it's not fishy" in praise of a fish dish - comparing it to, for example,
the absurdity of "it's not burger-y" for a hamburger


(btw I thought this post was going to be about mercury)

On 12/4/2018 6:44 PM, wrote:
> Timmy Mathew, a 26-year-old tax accountant in Chicago, said he was game to try the new tuna products but remained skeptical. €œThere are food trends€”quinoa and kale are hot. Canned tuna has never been hot.€�

LOL I've never liked tuna, be in in cans or pouches. I have even tried
fresh tuna steaks, grilled. Tuna just happens to be a fish I don't
like. So sorry.

I also don't like quinoa or kale.

Jill

On Tue, 4 Dec 2018 20:40:12 -0500, jmcquown >
wrote:

>On 12/4/2018 6:44 PM, wrote:
>> Timmy Mathew, a 26-year-old tax accountant in Chicago, said he was game to try the new tuna products but remained skeptical. “There are food trends—quinoa and kale are hot. Canned tuna has never been hot.”
>
>LOL I've never liked tuna, be in in cans or pouches. I have even tried
>fresh tuna steaks, grilled. Tuna just happens to be a fish I don't
>like. So sorry.
>
>I also don't like quinoa or kale.

Thanks for sharing.

In article >,
> wrote:


> 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. ³It¹s over and above fishy,² said Thomas Lane, a
> 54-year-old designer at Intel Corp...

Who the hell is this guy, and why should I care?

> ...Timmy Mathew, a 26-year-old tax accountant in Chicago, said he was game to
> try the new tuna products but remained skeptical. ³There are food
> trends‹quinoa and kale are hot. Canned tuna has never been hot.²

Who the hell is this guy, and why should I care?

It seems the WSJ is going downhill. Quoting Joe Random Dudes should
have been beneath them. Would you like my opinion on tuna, quinoa and
kale?

Quality tuna in a can -- tolerate it occasionally
Quinoa -- Never had it. Don't see a reason to buy it
Kale -- Don't think I've ever had it. Won't buy it
Rattlesnake -- Delicious in a cocktail sauce

leo

To me, quinoa tastes like chicken feed smells...can't have it in my kitchen. And kale,
sprinkled with olive oil, roasted and sprinkled with salt....still is too bitter to eat. It probably makes good
compost, which is where it belongs.

N.

"Nancy2" wrote in message
...

To me, quinoa tastes like chicken feed smells...can't have it in my kitchen.
And kale,
sprinkled with olive oil, roasted and sprinkled with salt....still is too
bitter to eat. It probably makes good
compost, which is where it belongs.

N.

===

I grow it for D. so I can pick the baby leaves which he likes. He finds the
mature leaves too bitter too.

On 12/5/2018 8:56 AM, Nancy2 wrote:
> To me, quinoa tastes like chicken feed smells...can't have it in my kitchen. And kale,
> sprinkled with olive oil, roasted and sprinkled with salt....still is too bitter to eat. It probably makes good
> compost, which is where it belongs.
>
> N.
>
LOL! But kale is (allegedly) so good for you! I tried it once in a
soup and it was still very bitter. I'll stick with other leafy greens.

Jill

On Wed, 5 Dec 2018 10:03:57 -0500, jmcquown >
wrote:

>On 12/5/2018 8:56 AM, Nancy2 wrote:
>> To me, quinoa tastes like chicken feed smells...can't have it in my kitchen. And kale,
>> sprinkled with olive oil, roasted and sprinkled with salt....still is too bitter to eat. It probably makes good
>> compost, which is where it belongs.
>>
>> N.
>>
>LOL! But kale is (allegedly) so good for you! I tried it once in a
>soup and it was still very bitter. I'll stick with other leafy greens.
>
>Jill

It is good for anyone with macular degeneration. Won't cure it but
does stave it off longer. My aunt was told that years ago and I have
been told the same thing by my eye doctor. In fact, the darkest green
veggies do the most for eyesight in general.

On Wednesday, December 5, 2018 at 10:04:02 AM UTC-5, Jill McQuown wrote:

> >
> LOL! But kale is (allegedly) so good for you! I tried it once in a
> soup and it was still very bitter. I'll stick with other leafy greens.
>

Have you tried THIS soup? (Portuguese.) I LOVE it!

https://food52.com/recipes/25980-por...et-potato-soup

You may want to reduce the salt, though. Also, some would prefer potatoes, not sweet potatoes. (I believe that's how they do it in Portugal.)

Other variations:

https://www.google.com/search?ei=Bj0....4iK_r5yr5G g




Lenona.

On 12/5/2018 4:05 PM, wrote:
> On Wednesday, December 5, 2018 at 10:04:02 AM UTC-5, Jill McQuown wrote:
>
>>>
>> LOL! But kale is (allegedly) so good for you! I tried it once in a
>> soup and it was still very bitter. I'll stick with other leafy greens.
>>
>
> Have you tried THIS soup? (Portuguese.) I LOVE it!
>
> https://food52.com/recipes/25980-por...et-potato-soup
>
> You may want to reduce the salt, though. Also, some would prefer potatoes, not sweet potatoes. (I believe that's how they do it in Portugal.)
>
> Lenona.
>
No, I haven't tried *that* soup. I like linguica and sweet potatoes.
I've never met any kale (old or young) that tasted good to me. Rather
than take a chance on wasting the other ingredients I'd use something I
know I like: chopped fresh spinach.

Jill

On 2018-12-05 5:39 PM, jmcquown wrote:

> No, I haven't tried *that* soup.Â* I like linguica and sweet potatoes.
> I've never met any kale (old or young) that tasted good to me.Â* Rather
> than take a chance on wasting the other ingredients I'd use something I
> know I like: chopped fresh spinach.


I haven't had a lot of kale, but have had more in the last few years
than I had in the rest of my life. I have never bought it or prepared to
it. I only had it in restaurants or friends served it to me in a
pleasing manor. In one case, it was chopped up and mixed with cream
cheese and garlic and stuffed into a chicken breast that was roasted.
Pretty good. I tried to reconstruct it at home, substituting spinach for
kale.

I have had it in salads that we quite good. The best kale dish was when
it was used in a soup with potatoes and sausage.

On Wednesday, December 5, 2018 at 11:06:03 AM UTC-10, wrote:
> On Wednesday, December 5, 2018 at 10:04:02 AM UTC-5, Jill McQuown wrote:
>
> > >
> > LOL! But kale is (allegedly) so good for you! I tried it once in a
> > soup and it was still very bitter. I'll stick with other leafy greens.
> >
>
> Have you tried THIS soup? (Portuguese.) I LOVE it!
>
> https://food52.com/recipes/25980-por...et-potato-soup
>
> You may want to reduce the salt, though. Also, some would prefer potatoes, not sweet potatoes. (I believe that's how they do it in Portugal.)
>
> Other variations:
>
> https://www.google.com/search?ei=Bj0....4iK_r5yr5G g
>
>
>
>
> Lenona.

I hate to say this but Portuguese bean soup is popular on this rock. I don't know if they make it with sweet potatoes in Portugal. I'll ask the most Portuguese person I know when I see her. Beats me if the soup that's served here is much like they prepare in the old country.

https://www.geniuskitchen.com/recipe...an-soup-295890

wrote:

> The Trouble With Tuna: A Lot of Millennials Don't Even Own
> Can Openers
>
> 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.

On Wednesday, December 5, 2018 at 10:46:09 PM UTC-10, John Doe wrote:
> wrote:
>
> > The Trouble With Tuna: A Lot of Millennials Don't Even Own
> > Can Openers
> >
> > 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.

Can tuna fish was a product of the technology of the turn of the century and economics of the America of the past. It's time has come and gone. My guess is that the younger generation thinks of it as a nasty, stinky, product and they'd probably be right.

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.

On Thursday, December 6, 2018 at 12:33:30 PM UTC-5, dsi1 wrote:

>
> Can tuna fish was a product of the technology of the turn of the century and economics of the America of the past. It's time has come and gone. My guess is that the younger generation thinks of it as a nasty, stinky, product and they'd probably be right.


I am from Gen X and while I can't bear mushy "chunk tuna," I don't find anything wrong with the taste or texture of albacore. The main problem is the price. If there's a way to find chunk tuna that ISN'T mushy, let me know.


Lenona.

On Wednesday, December 5, 2018 at 5:53:58 PM UTC-5, dsi1 wrote:

>
> I hate to say this but Portuguese bean soup is popular on this rock. I don't know if they make it with sweet potatoes in Portugal.


To clarify, I THINK the original Portuguese recipe (for the soup I posted) does not have sweet potatoes.


Lenona.

On Thursday, December 6, 2018 at 9:14:13 AM UTC-10, wrote:
> On Thursday, December 6, 2018 at 12:33:30 PM UTC-5, dsi1 wrote:
>
> >
> > Can tuna fish was a product of the technology of the turn of the century and economics of the America of the past. It's time has come and gone. My guess is that the younger generation thinks of it as a nasty, stinky, product and they'd probably be right.
>
>
> I am from Gen X and while I can't bear mushy "chunk tuna," I don't find anything wrong with the taste or texture of albacore. The main problem is the price. If there's a way to find chunk tuna that ISN'T mushy, let me know.
>
>
> Lenona.

You can try the tuna from Costco if you can get it. The tuna is a bit less mushy than the stuff you get from the stores. It's also sold in larger 7oz cans. The same thing holds true for the albacore - larger cans with better quality. Well, that's the way it was a few years ago. It's also fairly cheap. If I can find a can at home, I'll post a picture.

On 2018-12-06 12:33 PM, dsi1 wrote:

> Can tuna fish was a product of the technology of the turn of the
> century and economics of the America of the past. It's time has come
> and gone. My guess is that the younger generation thinks of it as a
> nasty, stinky, product and they'd probably be right.

I know that it is not fresh tuna and that it doesn't taste much like
fresh tuna. However, I still like tuna salad sandwiches once in a while.

But of course "the smell is over and above fishy" does not mean "it
has a fishy aroma". It means "it stinks". Simple English.

--
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>
> 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.
>
>
>

dsi1 > wrote:

> John Doe wrote:
>> wrote:
>>
>> > The Trouble With Tuna: A Lot of Millennials Don't Even Own
>> > Can Openers
>> >
>> > StarKist, Bumble Bee and Chicken of the Sea deal with slumping
>> > market amid competition from fresher options
>> >
>> > https://www.wsj.com/articles/tuna-ma...ook-younger-co
>> > nsu 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.
>
> Can tuna fish was a product of the technology of the turn of the
> century and economics of the America of the past. It's time has
> come and gone. My guess is that the younger generation thinks of
> it as a nasty, stinky, product and they'd probably be right.

That is false. On rare occasion, it smells and tastes fantastic. If it
were all the same when it is canned, if it were not a quality issue,
perhaps it would have to do with being in the can too long, but none I
have seen have expiration dates and I have seen no such indication.

The problem is lack of quality control.

On Thursday, December 6, 2018 at 1:27:16 PM UTC-10, John Doe wrote:
> dsi1 <dsi> wrote:
>
> > John Doe wrote:
> >> wrote:
> >>
> >> > The Trouble With Tuna: A Lot of Millennials Don't Even Own
> >> > Can Openers
> >> >
> >> > StarKist, Bumble Bee and Chicken of the Sea deal with slumping
> >> > market amid competition from fresher options
> >> >
> >> > https://www.wsj.com/articles/tuna-ma...ook-younger-co
> >> > nsu 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.
> >
> > Can tuna fish was a product of the technology of the turn of the
> > century and economics of the America of the past. It's time has
> > come and gone. My guess is that the younger generation thinks of
> > it as a nasty, stinky, product and they'd probably be right.
>
> That is false. On rare occasion, it smells and tastes fantastic. If it
> were all the same when it is canned, if it were not a quality issue,
> perhaps it would have to do with being in the can too long, but none I
> have seen have expiration dates and I have seen no such indication.
>
> The problem is lack of quality control.

My guess is that kids these days don't get tuna sandwiches shoved at them by their parents like our parents did. I think that a person that wasn't raised on the stuff would find it kind of smelling and just plain weird i.e., they don't have the affinity to tuna fish that the boomers do. A lot of old folks like tuna fish but there's a lot of people that find canned fish disgusting.

The tuna I see in markets are unlike the tuna I had back when I was a kid. These days it a kind of a mush with a few small chunks. My assumption is that these cans have met the specifications required by the cannery. I don't believe that it's a few cans that are slipping under the radar.

That's just my opinion. I'm not that much into tuna so chance are slim that I'll be buying cans of tuna in hopes of finding a good can.

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

dsi1 > wrote:

> John Doe wrote:
>> dsi1 <dsi> wrote:
>> > John Doe wrote:
>> >> wrote:
>> >>
>> >> > The Trouble With Tuna: A Lot of Millennials Don't Even Own
>> >> > Can Openers
>> >> >
>> >> > StarKist, Bumble Bee and Chicken of the Sea deal with
>> >> > slumping market amid competition from fresher options
>> >> >
>> >> > https://www.wsj.com/articles/tuna-ma...o-hook-younger
>> >> > -co nsu 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.
>> >
>> > Can tuna fish was a product of the technology of the turn of
>> > the century and economics of the America of the past. It's time
>> > has come and gone. My guess is that the younger generation
>> > thinks of it as a nasty, stinky, product and they'd probably be
>> > right.
>>
>> That is false. On rare occasion, it smells and tastes fantastic.
>> If it were all the same when it is canned, if it were not a
>> quality issue, perhaps it would have to do with being in the can
>> too long, but none I have seen have expiration dates and I have
>> seen no such indication.
>>
>> The problem is lack of quality control.
>
> My guess is that kids these days don't get tuna sandwiches shoved
> at them by their parents like our parents did. I think that a
> person that wasn't raised on the stuff would find it kind of
> smelling and just plain weird i.e., they don't have the affinity
> to tuna fish that the boomers do. A lot of old folks like tuna
> fish but there's a lot of people that find canned fish disgusting.

Some if not most of it IS disgusting. If you hate the smell of fish,
it might all be disgusting. But on rare occasion I have had cans that
were MARVELOUS.

Anyways... I don't care. I don't sell anything. It's just my decades
long experience trying to eat it. I pay attention to detail.

The problem is quality control.

In article >,
says...
> Subject: Wall Street Journal: "The Trouble With Tuna"
> From: Pamela >
> Newsgroups: rec.food.cooking
>
> On 17:33 6 Dec 2018, dsi1 > wrote in
> :
>
> > [quoted text muted]
> >
> > Can tuna fish was a product of the technology of the turn of the
> > century and economics of the America of the past. It's time has come
> > and gone. My guess is that the younger generation thinks of it as a
> > nasty, stinky, product and they'd probably be right.
>
> Reading the posts here about so many people disliking tuna makes me
> wonder if canned tuna in America is very different to the UK.

One of many national differences you'll notice here. Nobody has
mentioned what the nasty stinky stuff is packed in.


> Tuna here is okay but tends to be dry as the oils are renoved during
> boiling when processing. Very cheap tins of "bargain" tuna are often
> stinky and the meat is fragmented and sound slik what many people here
> are describing

> However even ordinary tuna can be quite good with other
> fatty accompaniments such as cheese and I find its distinct flavour
> works well in a tomato pasta sauce as well giving body to it.
>
> Yellow fin tuna is a superior product and nicer still.
>

What the US calls "chunk " tuna looks like what's classified as
"flakes" in UK, small, fragments from numerous fish. What they call
"solid" tuna is slightly larger fragments.

US canned tuna in pictures. Our cats would recognise it.

https://homedecoration.nu/galleries/...unk-light.html

http://www.bumblebee.com/the-differe...pes-of-canned-
tuna/

We can buy canned tuna in UK graded as flakes chunks or steaks but the
size regulations and quality controls are different.

You're probably more used to the canned tuna sold in UK as "steaks"
a solid piece of meat from one fish.

Janet UK

On Fri, 7 Dec 2018 10:13:32 -0000, Janet > wrote:

>In article >,
says...
>> Subject: Wall Street Journal: "The Trouble With Tuna"
>> From: Pamela >
>> Newsgroups: rec.food.cooking
>>
>> On 17:33 6 Dec 2018, dsi1 > wrote in
>> :
>>
>> > [quoted text muted]
>> >
>> > Can tuna fish was a product of the technology of the turn of the
>> > century and economics of the America of the past. It's time has come
>> > and gone. My guess is that the younger generation thinks of it as a
>> > nasty, stinky, product and they'd probably be right.
>>
>> Reading the posts here about so many people disliking tuna makes me
>> wonder if canned tuna in America is very different to the UK.
>
>One of many national differences you'll notice here. Nobody has
>mentioned what the nasty stinky stuff is packed in.
>
>
>> Tuna here is okay but tends to be dry as the oils are renoved during
>> boiling when processing. Very cheap tins of "bargain" tuna are often
>> stinky and the meat is fragmented and sound slik what many people here
>> are describing
>
>> However even ordinary tuna can be quite good with other
>> fatty accompaniments such as cheese and I find its distinct flavour
>> works well in a tomato pasta sauce as well giving body to it.
>>
>> Yellow fin tuna is a superior product and nicer still.
>>
>
> What the US calls "chunk " tuna looks like what's classified as
>"flakes" in UK, small, fragments from numerous fish. What they call
>"solid" tuna is slightly larger fragments.
>
> US canned tuna in pictures. Our cats would recognise it.
>
>https://homedecoration.nu/galleries/...unk-light.html

That picture looks doctored/photo shopped... I've never seen soupy
tuna. We buy like 50 cans of Bumble Bee a year, all solid white
albacore, an excellent product... we buy Starkist too, also excellent.
I think you suffer from tuna aroma phobia... when your momma went into
labor with you she hadn't washed her vulva for over a month.

>http://www.bumblebee.com/the-differe...pes-of-canned-
>tuna/
>
> We can buy canned tuna in UK graded as flakes chunks or steaks but the
>size regulations and quality controls are different.
>
> You're probably more used to the canned tuna sold in UK as "steaks"
>a solid piece of meat from one fish.
>
> Janet UK
>
>

On Friday, December 7, 2018 at 6:58:16 AM UTC-10, Sheldon wrote:
> On Fri, 7 Dec 2018 10:13:32 -0000, Janet > wrote:
>
> >In article >,
> says...
> >> Subject: Wall Street Journal: "The Trouble With Tuna"
> >> From: Pamela >
> >> Newsgroups: rec.food.cooking
> >>
> >> On 17:33 6 Dec 2018, dsi1 <dsi1> wrote in
> >> :
> >>
> >> > [quoted text muted]
> >> >
> >> > Can tuna fish was a product of the technology of the turn of the
> >> > century and economics of the America of the past. It's time has come
> >> > and gone. My guess is that the younger generation thinks of it as a
> >> > nasty, stinky, product and they'd probably be right.
> >>
> >> Reading the posts here about so many people disliking tuna makes me
> >> wonder if canned tuna in America is very different to the UK.
> >
> >One of many national differences you'll notice here. Nobody has
> >mentioned what the nasty stinky stuff is packed in.
> >
> >
> >> Tuna here is okay but tends to be dry as the oils are renoved during
> >> boiling when processing. Very cheap tins of "bargain" tuna are often
> >> stinky and the meat is fragmented and sound slik what many people here
> >> are describing
> >
> >> However even ordinary tuna can be quite good with other
> >> fatty accompaniments such as cheese and I find its distinct flavour
> >> works well in a tomato pasta sauce as well giving body to it.
> >>
> >> Yellow fin tuna is a superior product and nicer still.
> >>
> >
> > What the US calls "chunk " tuna looks like what's classified as
> >"flakes" in UK, small, fragments from numerous fish. What they call
> >"solid" tuna is slightly larger fragments.
> >
> > US canned tuna in pictures. Our cats would recognise it.
> >
> >https://homedecoration.nu/galleries/...unk-light.html
>
> That picture looks doctored/photo shopped... I've never seen soupy
> tuna. We buy like 50 cans of Bumble Bee a year, all solid white
> albacore, an excellent product... we buy Starkist too, also excellent.
> I think you suffer from tuna aroma phobia... when your momma went into
> labor with you she hadn't washed her vulva for over a month.
>
> >http://www.bumblebee.com/the-differe...pes-of-canned-
> >tuna/
> >
> > We can buy canned tuna in UK graded as flakes chunks or steaks but the
> >size regulations and quality controls are different.
> >
> > You're probably more used to the canned tuna sold in UK as "steaks"
> >a solid piece of meat from one fish.
> >
> > Janet UK
> >
> >

That's pretty much the kind of watery, mushy, stuff I see these days. For a guy that opened a lot of tuna cans back in the old days, it's quite a shock.