We were on a 1960 family vacation at Montauk. One early- early morning my brother
Frank and I were fishing in a tiny pond by the side of the road. Frank had just caught a 13”
grass pickerel when a car pulled up and two guys in tan uniforms jumped out to see the fish.
When Frank released it they congratulated him and took off. Later we discovered that the
guys were the legendary Captain Frank Mundis and his mate! There is a certain kind of
person who is born a fisherman through and through, Frank Mundis (my childhood hero,
and partly the source of Captain Quint in Jaws) was that kind of guy. I was that strange kid
who returned deposit bottles to scrimp up thirty- five cents for a half- dozen sandworms to
dunk them interminably off the town dock for the chance at a flounder or tommy cod.
There are so many stories! Once a hurricane arrived while I was nine years old, drowning
worms off the Beachway dock in my childhood home town. The tidal surge and crashing
waves were sending volumes of spray through the slots in the decking of the dock. A grown-
up saw me out there and came to the rescue, but I knew the tide had peaked, and I
persuaded him that I was safe. The day before the hurricane hit had been one of my best
flounder days ever and I wanted to stay.
There are so many reasons to love the ocean. You can swim, body surf, clam, dig worms,
catch fiddler crabs, wade, snorkel, dive, sail, fish- fish- fish, and breathe deep that fresh, life-
loaded salt air- how could you ask for more! But in fact, in addition to all these gifts, there is
the allure of endless mystery, the endless rolling scape of the vast oceans that can never
become tame, and never become a known quantity. No one can claim to truly know her.
And no one can claim to own her! Our generation has taken too much from our greatest
resource. The great Bluefin populations shrink as we pursue them to the ends of the earth,
catching them at every stage of their migration; will they suddenly disappear like the
passenger pigeon? My world will become vastly diminished if that happens. It is up to us to
prevent our ocean from becoming a lifeless, oily soup- how can we intercede and do what
needs to be done? There are the famous “Three Rs”: reduce, reuse, and recycle. I think we
need a fourth R. We must Reduce, Reuse, Recycle, and REFRAIN! Do we really need all that
we demand from the sea? If we could simply harvest more wisely, I believe that we could
change the world. Fishing in a sustainable comes under the fourth R. When a specie sends a
clear message of dire stress, reason and commitment to our own future dictates that we
show wisdom, and that we refrain from causing what could be a final decline in its
I love Lettuce Wraps!! So Healthy. Please use St. Jude Tuna : Tunatuna.com in your recipe because we are a small company and all of the tuna are from our boat !! We also get all of our canned tuna processed in Bellingham not Vietnam!!
Thank you Healthy Gourmet for this recipe!!!!
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Raw Tuna has sickened 53 people in California. This would make me afraid to eat any form of raw fish. I love sushi.
If the fish is properly handled than it will not make you sick.
If you read the article it goes on to explain that the sickness was when people ate “spicy tuna rolls” This means that someone is disguising rotting old fish with pepper and mayonnaise intentionally hiding the inferior tuna.
A big company in California that distributes to sushi restaurants bought a cheap low quality lot of tuna and made people sick.
Bad. St Jude Tuna is frozen immediately upon capture at -30.
Joe goes on to say:
In the late 80s I delivered “fresh” albacore to a buyer in Oregon. I was an experienced ice boat fisherman I had salmon trolled, halibut fished and black cod fished in Alaska for many years. I delivered in ten days from my first catch and I was told by the buyer that my fish was so well iced I could have stayed out 3-4 more days!
Just think for a minute about a fish iced for two weeks on the boat, then put the fish into the distribution scheme, buyer to wholesaler to distributor to store to consumers refrigerator to table, how many days would this add to the age of your fish?
If you find this math disconcerting, I completely agree, fundamentally this is why St. Jude tuna is flash frozen immediately upon capture, frozen pre- rigor or as I see it frozen before the fish knows it is dead.
We naturally select for young, low mercury, fatty, sustainable tuna off of the coast of Washington State. It is wild caught for all those that might not know that. We naturally select for this special tuna because we are trolling. Most of the tuna in the grocery store is long-line caught which is not sustainable, high mercury and there is lots and lots of by-catch. We are on the Seafood Watch Card put out by Monterey Bay Aquarium as best choice for sustainability. We are MSC certified. Marine Stewardship Council. We get our special albacore canned in Bellingham WA. We have been using the same cannery for 12 years. The cans we use are BPA free. The albacore is cooked in the can in its own juices so it traps the flavor and nutrition of the omega-3 oil.
“Researchers for the first time have put a price tag on the environmental damage done by the millions of tons of plastic floating around the world’s oceans: $13 billion a year.
They added that consumers can do their part to alleviate the problem. One place to start: Avoid personal care products containing polymer microbeads.” By David Kirby
Just when we thought that being beautiful was a contribution to the common weal! We discover again that the constraints of competition in large scale manufacturing processes causes damaging and persistent environmental consequences.
… How about this guideline: “If a product is manufactured and it cannot be disposed of without impact to the environment, the resulting costs of repair to the ecology should be assessed versus the manufacturer and applied to efforts to cleanup.”
Fun article but I think the ocean is worth vastly more than 24 trillion dollars, do you think we could restore a dead ocean to a healthy sustainable state for $24,000,000,000? I actually think a better estimate of the value of our living ocean would be the cost of life as we know it, that’s a lot of trillions!
“Dolphin Safe” is too limited as a credential for choosing the “right tuna.” We want to commend consumers for their support of the Dolphin Safe program, but at St. Jude tuna we ask more – we ask consumers to vote their dollars to by catch free tuna, let’s protect flippers buddies too! Please consult the #SeafoodWatch ratings to make the right choice.
Just in time for spring – a great little tuna sandwich without the bread! Take your favorite kind of apple, rinse well, and make a series of thin slices – directly through the core. The seeds pop out and leave a beautiful star pattern.
Pack St Jude tuna salad between two slices. For our tuna salad, we mixed one can of original St Jude with about a half teaspoon of mayonnaise. Mash well.
The bread-free sandwich makes a great lunch or appetizer, especially if you slice the sandwiches into halves or quarters.
Let us know your thoughts about other alternatives to bread for your next tuna sandwich!
Photo courtesy of D. Olsen
The microbeads in so many popular facial scrubs just happen to resemble miniature fish eggs. People scrub their skin with the cleansers, rinse, and the beads go down the drain, adding to global pollution of oceans, lakes and rivers and also harming marine life and entering the food chain.
Neil McMahon for the Sydney Morning Herald:
“Tiny and buoyant, and not filtered by sewerage systems, they are swiftly ingestible by marine life, making them more immediately dangerous than a discarded drink bottle. They are likely to have entered the food chain – so while you wouldn’t eat your facial scrub from the jar, you might be consuming it if you eat fish.” Studies show the discarded plastics have been detected in the Great Lakes and other waterways, leading to a call for bans.
A professor of dermatology reports the scrubs do little to help the skin and may even be harmful.
The good news: Cosmetic manufacturers are responding quickly, with many saying the beads will be phased out within five years.
Photo of fish eggs with sushi, courtesy of Lord Mountbatten and Wikimedia Commons.
Zoe Mintz of International Business Times reports on the nine fisheries that waste almost a half billion seafood meals each year with unused bycatch. “Depending on the type of fishing gear used, fishermen tend to catch everything from dolphins to sea turtles and sharks,” Mintz reports. “These inadvertent catches are usually thrown overboard and tend to be injured, dead or dying.”
She adds: “The majority of bycatch tends to come from open ocean trawl, longline and gillnet fisheries. Researchers estimate that 20 percent of what fishermen catch in the U.S. is thrown away each year. This amounts to 2 billion pounds of wasted seafood.”
We’re proud to say that no tuna is on the list, and certainly not St Jude Tuna, which is troll-caught, with individual hook and line, targeting only albacore.
Southeast Snapper-Grouper Longline Fishery, California Set Gillnet Fishery, Southeast Shrimp Trawl Fishery, California Drift Gillnet Fishery, Gulf of Alaska Flatfish Trawl Fishery, Northeast Bottom Trawl, Mid-Atlantic Bottom Trawl Fishery Atlantic Highly Migratory Species Longline Fishery, and the New England and Mid-Atlantic Gillnet Fishery.
Dominique Cano-Stocco of Oceana contends that “bycatch is a waste of our ocean resources.”
Ask how your seafood supplier about fishing methods used, and let them know you care. And remember, trolling is not trawling. Vessels that trawl are massive next to those that troll. St. Jude tuna is troll-caught and the wasteful fisheries are often trawlers. Consumers can help by not making purchases from wasteful fisheries.