Text 23126, 91 rader
Skriven 2007-11-20 09:24:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Tuna Farming
====================
On 11-19-07 GLEN JAMIESON Scribbled to CAROL SHENKENBERGER about POPCORN 

GJ>An interesting thought.  As there are tuna farms in the area the
GJ>little ones might finish up there.  Or perhaps they have
GJ>sophisticated trawl nets which ensure that the undersize prawns
GJ>escape?

-+-

"Unlike salmon, tuna has not yet been successfully farmed - that is, 
raised in captivity from egg to maturity - though Mr. Charat predicts it 
will happen one day. For now, all bluefin must be caught in the wild, 
not only the Pacific species but also its giant, biologically similar 
Atlantic cousin, which is perhaps slightly less desirable from a 
gastronomic viewpoint.

"What Mr. Charat has done here, building on the experience of an 
operation that he studied in Australia, is to ensure that all the 
bluefin he catches, not just a few, become prime specimens. His boats 
net the fish, tons at a time, as they cruise along the coast, 20 to 30 
miles offshore.

"Then, the tuna are towed at less than two miles an hour, still in the 
water in specially designed enclosures, to Puerto Escondido Bay. There 
they live the life of Riley, splashing happily about in 16 huge circular 
pens, gaining weight and building their fat content on a sardine diet - 
all the fish they can eat, three times every day, six days a week, for 
four to eight months."

http://www.baja-web.com/punta-banda/tuna.html

-+-

Apparently tuna farming does not lend itself to such as you have 
proposed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Bean Gremolata
 Categories: Beenz, Cheese, Citrus
      Yield: 2 servings
 
    1/2 lb Green beans
      1 tb Minced garlic
      2 tb Extra virgin olive oil
           Fine grated zest of 2
           - lemons
    1/2 bn Italian parsley; leaves only
           - chopped
      2 tb Fresh grated Parmesan
           - cheese
    1/2 ts Salt
    1/4 ts Black pepper
 
  Still-crunchy green beans, cooled to room temperature, are bursting
  with flavor, thanks to an easy topping of lemon zest, parsley and
  Parmesan cheese. From Kirk Webber of Cafe Kati.
  
  Blanch the green beans in boiled salted water for 1 minute; drain and
  plunge into ice water. Drain well. Transfer to a heated serving bowl.
  
  Saute the garlic in olive oil just until the garlic turns white. Do
  not let it brown. Pour over the beans and toss to combine. Add the
  lemon zest, parsley, cheese, salt and pepper and toss again. Serve
  warm or at room temperature.
  
  Serves 2
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 September 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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