Said the unnamed commercial food testing lab, quoted in the depths of a very long NYT article titled "The Big Tuna Sandwich Mystery/A lawsuit against America’s largest sandwich chain has raised questions about America’s most popular canned fish. We tried to answer one: Is Subway selling tuna? The spokesman from the lab offered a bit of analysis."
“There’s two conclusions,” [said the spokesman]. “One, it’s so heavily processed that whatever we could pull out, we couldn’t make an identification. Or we got some and there’s just nothing there that’s tuna."
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7 comments:
rrsafety writes:
"In the late 80s, I imported fake tuna fish into the US from Peru. It was actually pilchard, a Pacific herring. Schools, prisons and health care systems would buy it and mix with actual tuna. It was a great product but the business was lost when the US blew up our inventory in Panama during the invasion. By the way, insurance companies are deadly serious about not covering claims that result from acts of war."
And in order to save myself the effort of having to cut and paste comments that will say this, I'm just going to say it: Was that semolina pilchard?
Bob Boyd writes:
It's penguin.
Subway tuna is made out of penguins.
You tell everybody.
Listen to me, Althouse.
You gotta tell 'em!
Subway tuna is penguin!
We gotta stop 'em!
Stop em!
LOL
Temujin writes:
I don't subscribe to the Times so I cannot read the article, but this is something that has always kept me wondering. Though I have to say, up to now it has not kept me from ordering tuna. Yet. Tuna is my go-to sandwich, both out of the house and at home. I have wondered for years what's in the small cans I open at home. It could be tuna. The albacore, at least, has the consistency of tuna. The 'chunk light' has the consistency of 'name your fish'. And that is what is used, out of large cans, at any restaurant, including Subway. Then they pulverize it to mix it with too much mayo and other goods so that what you get is a fish paste that has the name 'tuna'. Really, it could be anything from a pangolin to cat, with some fish flavoring. I don't want to think about it. It's like the 'pink slime' used as meat at Taco Bell.
Growing up in Detroit we had so many great Jewish delis and they served a fantastic tuna salad. They competed to get known for the best, so it was great. That got me eating tuna sandwiches throughout my life, but they've gone from great Jewish deli tuna sandwiches to Subway pangolin with fish flavor. Still...I order them, though now I may have to pull back. It's brought the topic to the front of mind again. Damn. There goes today's lunch.
Tim writes:
"Now, I am not saying that it is or is not tuna in those cans. But if it is not tuna, the deception has been going on for 50 years or more, because the flavor and texture of whatever it is in those cans has not changed. I like tuna salad, and have eaten it regularly for 50 years, and it is one of the few consistent canned meats I have ever tried!"
Bob Boyd adds:
"Penguin. The chicken of the sea."
Tom writes:
"If it tastes good, keep eating it. If it is pilchards, sardines, or some other small lesser-value fish, you are getting the same thing you enjoyed yesterday with far less accumulated mercury."
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