4 • July 2015 • UPBEAT TIMES Eat Well & Prosper! A MOST REMARKABLE FISH JOKES & Humor # 2


Cloverdale, CA. ~ Fishing for tuna in Sicilian waters was a prosperous industry under the ancient Greeks


and Phoe- nicians.


Since an- cient times tuna fi shing fl ourished through out the worlds


warm and temperate seas. The Romans became classical con- noisseurs, prizing the fatty bel- ly and neck of the tuna. Reaching upwards of 1,500 lbs and twelve feet in length, the tuna is one of the most re- markable fi sh on earth. This fi sh is incredibly streamlined for maximum effi ciency, and generates energy from both fat and protein. Non stop cruis- ing at 40 miles per hour while consuming high amounts of


oxygen creates that red, rich savory tuna fl avor. The tuna fi shing trade re- vibrant,


mained but local,


during the middle ages. Most of the catch was preserved in salt or oil. Thirteenth-century Tuscans sat down to fagioli al tonno for breakfast. A few centuries later, Catalan fi sher- man along the Mediterranean coast began preparing a mixed salad of tuna in oil, to- matoes, anchovy fi lets, small red potatoes and black olives. There were not many fun- damental changes in the fi sh- ing industry until the onset of the nineteenth century. The introduction of trawling, railroad transportation and canning changed all that. In France, around 1810, shell- fi sh were fi rst heated in sealed containers. Sardine canning originated there also, about ten


With Executive Chef Ron Skaar ~ ronskaar@comcast.net ~ 707-490-7636 years later.


American fi sher-


men had started canning oys- ters in Delaware by the 1840’s. The preserving of Pacifi c salmon began by the end of the Civil War. Italian immi- grants may have started the tuna processing business along


the over- fi shed San


Pedro Bay. cal sardine


The lo- catch dried


up, around 1903. Cannery owner Albert Halfhil discov- ered that “tuna turned white and tasted delicious when steam cooked”. Packed in the empty sardine cans, 700 cases of canned tuna were sold the fi rst year. By the beginning of the First World


War 400,000 cases of tuna fi sh were being produced. Dur- ing the war the canned tuna proved to be the perfect porta- ble protein for the new dough- boys. Tuna casserole became a full fl edged part of the Ameri- can diet after the Second World War. Today,


coveted


that tuna belly by


the


Romans can fetch hundreds of dollars per pound, and now is prized


by the Japanese. Only about 1 percent of tuna meat is left out of the canning process! One billion pounds of tuna is canned or pouched each year. For each American, that’s the average of 3.6 pounds per per- son, eaten throughout the year. A protein rich salad from


Provence has become a show- place for canned tuna. Very similar to the Catalan salad mentioned above, the Salad Nicoise


fl avors which has become famous. The exact


is a merry mix of ingredi-


ents are up to you. I’ve added blanched zucchini, crookneck, julienne carrots and marinated mushrooms to the mix. A piece of poached or grilled fresh tuna or salmon can replace the canned variety.


You know that he refused to wear shoes so his feet became hard and tough, right?


You know that he went for long periods fasting and refused to eat meat, even when he wasn’t fasting, right?


And you know that both the fasting and his diet gave him extremely bad breath, right?


And that he was of lean, slight build, especially in his later years?


So he was a super callous fragile mystic plagued with halitosis.


July’s Eat Well & Prosper Recipe! SALAD NICOISE


3 cups cold, blanched green, yellow and purple beans


4 quartered tomatoes 1 cup vinaigrette with herbs 3 cups French potato salad*


3-4 oz. per person oil packed albacore tuna fi sh, drained


½ cup nicoise olives 3 hard boiled eggs, cold, peeled and halved 6 to 12 canned anchovy fi lets, drained


Mixed lettuce for salad beds


4 • July 2015 • UPBEAT TIMES Directions:


Line plates with mixed greens. Season the beans and tomatoes (and other veg- etables if using) with some of the vinaigrette. Place the tuna in middle of plate and decorate with the beans, to- matoes, olives, egg halves and anchovies. Pass the remain- ing vinaigrette. 6 servings. *French potato salad is made with Dijon, vinegar and olive oil, no mayonnaise.


Professionalism is a frame of mind, not a paycheck. ~Cecil Castle UP


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