Tasteless smoke and marinating tuna

[Guest guest]

Hi, folks!

Thanks for the helpful suggestions and links (Pratick) regarding high

BP, etc.! Now, a less epic question... Has anyone ever heard of

" tasteless smoke " ? I hadn't, until I just bought a couple of tuna

steaks which had " tasteless smoke added " on the package. Is that some

kind of euphemism for MSG or one of its derivatives, or something

else I've never even heard of?

Also, any suggestions on marinating said tuna? I'm thinking balsamic

vinegar, olive oil, and... something. Some herb. Thyme, maybe?

Anybody have any favorites?

Thanks! :-)

Tom

--

" Man -- despite his artistic pretensions, his sophistication,

and his many accomplishments -- owes his existence to a six-inch

layer of topsoil and the fact that it rains. " ~ Unknown

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H. Harbold P.O. Box 1537

tharbold@... Westminster, MD 21158

tom_in_md@... http://www.geocities.com/Tom_in_MD

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[Guest guest]

>Thanks for the helpful suggestions and links (Pratick) regarding high

>BP, etc.! Now, a less epic question... Has anyone ever heard of

> " tasteless smoke " ? I hadn't, until I just bought a couple of tuna

>steaks which had " tasteless smoke added " on the package. Is that some

>kind of euphemism for MSG or one of its derivatives, or something

>else I've never even heard of?

Carbon monoxide treatment is sometimes used to maintain a

pleasing bright cherry red color in raw meat of certain fish species.

I don't know if it applies to tuna or even if the tasteless smoke

refers to carbon monoxide.

Darrell

[Guest guest]

> Tasteless smoke is a process whereby filtered, odorless and

colorless smoke

> (carbon monoxide) is applied to the fish, resulting in an altered

color which

> does not fade or change with temperature or aging. "

> http://www.coastalseafoods.com/tasteless.htm

Dr. Kevorkian also liked carbon monoxide as an assisted suicide method

because it left the body with rosy cheeks.

B.