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White Tuna what is it?

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Have noticed more and more sushi places serving white tuna. Have tried it and like it but am wondering what it is, and why I have not encountered it before. Can only think that like others, ie. Sea Trout for weakfish or Sable for black cod, it is a marketing name, but for what?

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  1. m
    Melanie Wong

    If you're referring to shiro maguro, it's albacore. One of my favorites!

    7 Replies
    1. re: Melanie Wong

      Most sushi places of my experience serve escolar as white tuna. Escolar is an extremely oily fish and has been known to cause stomach distress. I happen to enjoy escolar both cooked and as sashimi, but am careful not to consume more than a few ounces at one sitting.

      There was an extensive discussion about escolar in alt.food.sushi last year, you may wish to do www.google.com groups search.

      Regards,
      Gary

      1. re: G Wiv
        m
        Melanie Wong

        Interesting, where are you located? I'm in San Francisco.

        I googled on escolar, sushi, and "white tuna" to yield 4 results. Goggling on albacore, sushi and "white tuna" came back with 170 results. One reference said white tuna is albacore, however, on the east and gulf coasts escolar may be served.

        1. re: Melanie Wong

          On a semi-unrelated note, the Solid White Tuna you get in a can is albacore.

          1. re: AlanH

            Here in NJ- I have tried (and LOOOOOVE) white tuna and it was albacore.

            Good lord it was tasty.....

          2. re: Melanie Wong

            Melanie Wong wrote:
            ” Interesting, where are you located? I'm in San Francisco.”
            {snip}

            Melanie,

            I am located in Chicago.

            When I mentioned alt.food.sushi and that you might wish to look up the escolar thread in google, I was referring to the Groups (newsgroups) section of google. Bring up the main google page, click on Groups, then Advanced Groups Search. Type alt.food.sushi into the Newsgroup area and escolar into the Subject area. You should get three hits, scroll down to the bottom of the page and click on ~repeat the search with the omitted results included.~ You can also search past newsgroup articles with keywords, exact phrases etc.

            Please excuse the redundancy if the above was something of which you were already aware.

            I have read many of your Chowhound postings and always enjoy your writing.

            Regards,
            Gary

            1. re: G Wiv
              m
              Melanie Wong

              Guess Chicago falls outside those constellations mentioned. (g) Yes, I did look at the escolar discussion. The point which I failed to state clearly was that albacore as white tuna sushi appears to be more common than escolar as white tuna sushi on the web based on the gross search results.

              Albacore has a pale pink rosy glow and a soft unctuous texture. It's running off Alta California currently, so those of us in the San Francisco Bay Area should be enjoying a bounty in sushi bars these days. I order it whenever it's available on the bar, and it's often the best fish of the meal. The best prep I've had is the shiro maguro tataki (seared) with dabbed with a ponzu sauce and topped with shreds of yuzu and deep-fried garlic chips at Sushi Tomi in Mountain View, CA. A friend is going out on a long-term fishing trip soon for albacare and I hope he has good success and brings back some extra for me!

              Link: http://www.chowhound.com/topics/show/...

              1. re: Melanie Wong

                Melanie,

                Thanks for the interesting response. Aside from Chicago I have also had escolar posing as white tuna in Boca Raton, Fl, but of course that would qualify as East Coast, which you mentioned.

                Tonight, in the interest of pure Chowhound science, I hunted down a local (Chicago) Japanese restaurant that had white tuna sashimi, actual albacore white tuna, not escolar posing as white tuna. Excellent flavor, quite different from escolar, which has an oilier and more assertive flavor. As soon as I had the albacore my taste memory kicked in and I remembered having albacore white tuna at a sushi place in Placentia, California called Oishi. Oishi also had ‘real’ wasabi as opposed to ersatz wasabi (horseradish powder/mustard oil/food coloring) which was quite delicious.

                Thanks for the reference to Sushi Tomi in Mountain View, I get to the Bay area a couple of times a year and will be sure to look it up.

                Regards,
                Gary