Rainbow, very interesting. I haven't seen anyone mention that if your
sashimi chef finds it in his tuna
he will return it to his vendor verboten in the sushi bar. and only a
really small percentage of seemingly fresh tuna is so afflicted; the
less fresh the tuna the better your chance of observing it (I don't
know how many hundred thousands of cut tuna I've looked at) . Though I
have dreamt about it , I've never had a good scientific explanation,
but people have always kept talking about rancidity
of the oils in the meat....?? Also oddly, one sees this phenom in
only the very freshest handline caught light blue-green tinted meat of
ono(wahoo), here unquestionably a desideratum. ???I never got it.
Barry Cohan
Cohan Seafood
415-346-1303
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