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From: Anne (anne@bornstein.com)
Date: Fri Jul 01 2005 - 05:38:03 PDT

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    Good Morning,

    I am trying to find any information on cold smoking albacore tuna loins. I
    can't find anyone that does it and with the time frame in the HACCP guide
    for this histamine producing fish of no more than 12 hours cumulatively in
    ambient temperatures above 40f I don't think a process that would put it
    into 90f for probably 24 hours would make too many regulators happy. Does
    anyone have any information they can share with me? Thanks
    Anne Espedal
    Bornstein Seafoods
    Astoria, Or

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