Please delete me from the list
------------------( Forwarded letter 1 follows )--------------------
Date: Fri, 26 Jan 2001 09:07:17 -0500
To: seafood@ucdavis.edu
From: David.J.Solomon[dsolomon]@attglobal.net
Sender: owner-seafood@ucdavis.edu
Reply-To: David.J.Solomon[dsolomon]@attglobal.net
Subject: Re: SEAFOOD digest 1266
I am not commercially involved in tuna.
But I am involved with smokers of salmon.
I've heard about this "Carbon monoxide tuna", and I've seen it in supermarkets, and some buyers have told me they're afraid of it, and others find it OK, since no one has told them that there's anything wrong, and, most importantly, it sells.
What's the deal?
Should it, or should it not, be allowed for commercial sale in the US?
If there's a problem or risk associated with the process, don't the seafood techies have an obligation to advise the industry and/or the public about their concern(s)?
David J. Solomon
dsolomon@attglobal.net
phone: (954) 349-1236 fax: (954) 349-3742
----- Original Message -----
From: Seafood research and extension information exchange
To: Seafood research and extension information exchange
Sent: Friday, January 26, 2001 03:16
Subject: SEAFOOD digest 1266
SEAFOOD Digest 1266
Topics covered in this issue include:
1) Re: The Emperor's 'New' Smoke
by "Chris Leftwich" <chris@fishhall.co.uk>
2) RE: Measurement of carbon monoxide
by "E. Jerry Oliveras, President & Lab Director" <jerry@anresco.com>
This archive was generated by hypermail 2b29 : Fri Jan 26 2001 - 08:12:54 PST