I use canned or packaged wild salmon or wild, white, troll
caught albacore tuna.
You could also use good - quality tuna — again, imported canned tuna, or line -
caught albacore from the Western U.S., will taste best.
Seafood Watch gives our local troll or pole - and - line
caught albacore a «best choice» for sustainability and cooked in olive oil, I'd give it an «excellent choice» in terms of flavor.
Pole and troll fleets in the North Pacific, working in the United States and Japan
catch our albacore tuna, one fish at a time.
Not exact matches
Recent studies have also shown that
albacore caught off our coast has very low levels of mercury.
The canned tuna fish in sandwiches and salads comes from either skipjack, a meter - long species that is
caught in prodigious quantities around the world and served as «light meat tuna,» or
albacore, another small fish that is marketed as «white meat tuna.»
I recommend bringing in lots of wild -
caught fish, such as
albacore tuna and salmon.
Common examples of fish oil sources are herring, halibut, mackerel, salmon,
albacore tuna and cod, which may be deep - ocean farmed or wild -
caught.
I enjoy premium, wild -
caught Bumble Bee Solid White
Albacore.
Early fisherman at Catalina Island used heavy lines and could
catch an abundant amount of
Albacore which were considered inedible and were thrown to the seals.
I shot the video above for Dot Earth at Bamboo Sushi, a restaurant in Portland, Ore., that
catches its own
albacore with its own boat and serves only fish certified by the Marine Stewardship Council.
He is an avid fisherman and
catches Chinook salmon,
Albacore tuna, Ling Cod, and Halibut from his boat out on the beautiful Pacific Ocean.