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Bornstein's Signature Selection |
Supermarket Brands |
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Bornstein's only uses Sashimi Grade Albacore Tuna that is "surface caught" in the open seas off the Oregon and Washington Coast.
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Over 95% of the tuna used by major U.S. canners is caught and purchased from foreign sources. Many other non-Albacore species of tuna are used.
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Our Albacore tuna is troll caught by hook & line (no nets or long lines). When a fish is hooked - it is immediately brought on board the vessel. All of our fish is individually handled to prevent bruising. The time each fish is on deck is strictly controlled, and once on-board it is quickly bled and then blast frozen in the shortest possible time. Careful handling insures that our Albacore meets the Sashimi grade quality that is demanded by top sushi chefs throughout the world.
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"Long line" boats harvest a significant quantity of tuna caught for commercial canning purposes. Tuna on "long lines" lay deep in warm water and are harvested every 24 hours or so. Lying in warm water for extended periods of time produces some of the darker, fishier tasting tuna.
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Bornstein's home-style canning method is similar to the earlier days of canning - before highly mechanized factories began modern day production. Hand-packed, solid white Albacore Tuna steaks (bloodline trimmed off & removed) are added to each can and cooked only once in their natural juices. We pack a solid loin steak with a piece of belly meat(Toro or Ventresca style) to give the product an added dimension of richness and flavor.
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Commercially canned tuna starts with whole fish baked racks. The dark meat (bloodline) and white meat are cooked together - allowing the stronger flavor of the bloodline to infiltrate the white meat. Natural juices and healthy Omega-3 oils are allowed to cook away during this pre-cooking stage.
Then the dark meat and white meat are separated - the white meat is put into cans. To replace the natural oils that were baked out, vegetable oils, water or broth are added. The cans are sealed and the fish is cooked a second time.
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Our "Hand Packed" Albacore contains about 1700 mg of essential Omega-3 fatty acids per serving - That is about 4 times more than you'll find in conventionally canned commercial brands.
Our "home-style" canning method of hand-packed, soild albacore loins are cooked once in the can - preserving all the natural juices and healthy Omega-3 oils.
The Albacore we catch are young fish, 3-6 years old that haven't spent years accumulating high levels of mercury or other contaminants that other, older, deeper caught tuna have; it's quite safe for children and pregnant women.
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Commercially
canned brands "twice cook" their fish, once before canning, which
removes the natural flavor and oils. The fish is then re-cooked
in the can and re-hydrated with either oil or water. Vegetable
broth and additives like hydrolyzed casein or pyrophosphate is
added for flavor. |
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The Monterey Bay Aquarium lists short-line troll-caught Pacific Albacore as a "Best Choice." According to the National Marine Fisheries Association, the Pacific Albacore tuna is not over-fished and is not approaching over-fishing.
No longlines or nets mean that there is no Dolphin or Sea Turtle by-catch.
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Eight species of tuna enter world markets. Most of the world's catch is Yellowfin and skipjack tuna, which are canned as "light tuna." Other major species are Bigeye tuna and Albacore. Their populations remain abundant, but some methods used to catch them have problems. Purse seines, even when "dolphin-safe," take a heavy by-catch of unwanted fish and other animals. Longlines are killing an unsupportable number of endangered sea turtles in the Pacific Ocean.
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