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Tuna Club 2018

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Jenise

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Tuna Club 2018

by Jenise » Tue Nov 27, 2018 6:39 pm

So it turns out Tuna Club was created 18 years ago when a local fisherman named Jeremy (a fine wine-loving Brit transplant) decided to gather people together to can some tuna from a particularly plentiful catch. The group has gotten larger over the years as people are invited in to help with larger and larger quanities of fish. This year we canned 3600 lbs.

Volunteers sign up for shifts based on tasks. The day before Thanksgiving, they cut all the fish into two inch steaks with a bandsaw and pile them into coolers. The day after, the process of washing, cutting, trimming, jar-packing and cooking commences. Each participant gets to buy a case and Sustainable Bellingham gets the rest for charitable purposes.

It's gruelling work. Standing in one place hunched over a cutting board handling frozen fish with frozen hands isn't all that easy. Bob and I did two shifts each, and left exhausted. But happy--with two cases of tuna.

Jo Ann--Jeremy's doing a small version of this in Seattle this weekend--400 lbs. Contact the local Slow Food group for information.

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My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jeff Grossman

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Re: Tuna Club 2018

by Jeff Grossman » Tue Nov 27, 2018 11:15 pm

Pretty amazing.
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Tom NJ

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Re: Tuna Club 2018

by Tom NJ » Wed Nov 28, 2018 8:13 am

That's really something!
"He ordered as one to the Menu born...."
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Re: Tuna Club 2018

by Jenise » Thu Nov 29, 2018 6:45 pm

Opened our first jar yesterday. DAMN! SO good. And as always with oil-packed tuna, I strained off the oil into a jar that is a perpetually-evolving Caesar-ish salad dressing. No anchovies needed.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Rahsaan

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Re: Tuna Club 2018

by Rahsaan » Fri Nov 30, 2018 12:08 am

Nice! Cool activity.
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Jo Ann Henderson

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Re: Tuna Club 2018

by Jo Ann Henderson » Sun Dec 09, 2018 9:41 pm

I totally missed this, Jenise. Will follow the slow food network to see if it comes up next year.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon

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