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Oil-packed tuna is rich in flavor — and deserves a spot in your pantry

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Oil-packed tuna is rich in flavor — and deserves a spot in your pantry


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The tuna, not a lot greater than a median home cat at 20 kilos and formed like a silvery soccer with fins, swim inland towards the Northern coast of Spain each July to feast on anchovies. From then till September, small bonito del norte (albacore) are fished by line and rod, carted ashore and offered at public sale.

That’s the place canneries comparable to Conservas Ortiz, established in 1891 and based mostly in Ondarroa, Spain, purchase their tuna every season. The fish are instantly delivered to the corporate’s factories, trimmed and cooked in salted water in accordance with a household recipe. Then they’re cleaned by hand and the loins are separated from the stomach earlier than the meat is tightly hand packed in cans and jars. Lastly, as is custom, the containers are stuffed to the lip with Spanish olive oil. Wealthy in taste and custom, tuna canned on this approach is greater than a funds protein — it’s the beginning of a satisfying meal.

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“Canned fish is childhood for me,” says Pepe Moncayo, chef of Cranes in Washington, D.C., who grew up in Spain. “Each Saturday would begin with my father popping open a can and passing us a fork.”

Although Individuals eat loads of canned tuna right now, for many years we shunned the fish, in accordance with “American Tuna” by Andrew F. Smith.

Within the early 1900s, emigrants from Japan and Italy created a number of the first early demand for tuna in america. Tuna began to take off after new fishing know-how allowed sport fishermen to catch bigger and bigger fish, and processing know-how drained extra fats from the fish, mellowing its taste.

Early ads in contrast tuna to hen lengthy earlier than canner Hen of the Sea landed on grocer cabinets. By the late Eighties, American tuna consumption had reached its peak.

Nonetheless, the vast majority of tuna offered in america is canned in water. That’s at the very least partly due to the recognition of the deli-style tuna fish sandwich, and its cousin, the tuna soften, which mixes flaked canned tuna with gobs of mayonnaise.

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“If I’m making a tuna soften or a basic tuna sandwich, I am going for the water-packed tuna, as a result of it’s a little bit cheaper and also you’re introducing fats from the mayo anyway,” says Anna Hezel, writer of the forthcoming “Tin to Desk: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados” and senior editor at Epicurious. “But when I’m snacking on it, or usually once I’m cooking with it, I am going for olive oil-packed. It’s a little bit extra scrumptious, and also you get that fatty, tender texture. It’s enjoyable to dip bread within the oil, which tastes faintly of the fish.”

Ellie Krieger, dietitian nutritionist and Nourish columnist, agrees with Hezel that for mayonnaise-based tuna salad, water-packed is greatest, each when it comes to taste and diet. Mixing oil-packed tuna with mayonnaise creates a slimy mess that doesn’t style nice, anyway. However when she’s making a Mediterranean-style salad or sandwich, Krieger reaches for olive oil-packed tuna. The oil retains the tuna meaty and moist, and the usage of olive oil means it’s “marginally higher” for you — at the very least in comparison with the oil sometimes utilized in mayonnaise.

The larger dietary subject, in accordance with Krieger, is the mercury content material of tuna, which varies by species and measurement. In keeping with the FDA, smaller tuna species, comparable to skipjack (typically labeled “gentle” tuna) include much less mercury than giant albacore (labeled “white” tuna). Customers, particularly those that are or might change into pregnant, ought to seek the advice of the FDA’s pointers.

Canned seafood, together with oil-packed tuna, has a deep historical past in Europe. Canneries line Spain’s coastal areas as a result of, earlier than chilly packing know-how allowed fish to be quickly frozen, the freshest seafood went into cans. Plus, as a result of Spain is the world’s largest producer of olive oil, it’s no shock that olive oil-packed tuna is extra common than different varieties.

“We use a gentle Spanish olive oil, in order to not overpower the flavour of the fish,” says Iker Fernández, Conservas Ortiz model consultant for america and Puerto Rico. He notes that the corporate works solely with fishermen who adhere to the European Union’s seasonal quotas and those that apply line-and-rod fishing, which is much less dangerous to the ecosystem than internet fishing. “We’ve been canning for greater than 100 years, and we wish to proceed canning for an additional 100 years,” Fernández says.

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Olive oil-packed tuna is so good, so well-balanced, so flavorful, I can eat it proper out of the can or jar. At Saltie Lady, which has places in Boston, Los Angeles and London, chef Kyle McClelland sources oil-packed tuna from José Connoisseur, Conservas Olasagasti and Ramon Peña, amongst others. “Some manufacturers concentrate on totally different components of the tuna, such because the neck and bellies, or ventresca; others give attention to canning quite a lot of species, from skipjack and blue fin to albacore or yellowfin,” he says. Prospects could make their very own board of conservas, or order one thing off the menu, comparable to a tuna sandwich on a baguette full of ratatouille and olive oil-packed tuna.

Along with water-packed and oil-packed tuna, some canned tuna is smoked. It’s among the many present choices from Fishwife, which packs its smoked fish in Washington State and British Columbia. In keeping with Becca Millstein, co-founder and CEO, on account of shopper demand, the corporate plans so as to add oil-packed tuna to its choices later this yr.

The problem, Millstein explains, is that most of the greatest oil-packed tuna canneries are in Spain, however there’s a excessive import tax on canned seafood. That’s why many of the olive oil-packed tuna on the market in america can appear fairly costly, starting from $6 to $10 per jar or can. Nonetheless, that’s typically lower than a bundle of hen breasts — and way more versatile, too.

Recipes that decision for oil-packed tuna:

Mediterranean Chopped Salad Bowl With Tuna

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Tuna, Celery and White Bean Salad

Linguine and Tuna With Spicy Orange Sauce



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Washington

Jayden Daniels Will Keep Commanders Competitive vs. Lions

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Jayden Daniels Will Keep Commanders Competitive vs. Lions


The Washington Commanders have made many changes to go from a four-win team to three wins away from winning the Super Bowl, but none have been more impactful than drafting quarterback Jayden Daniels with the No. 2 overall pick.

Daniels may be a rookie, but he plays like an established veteran. That’s why Bleacher Report writer Maurice Moton believes that the Commanders will be competitive this weekend against the 15-2 Detroit Lions in the Divisional Round.

“The Commanders slowed down the Buccaneers’ third-ranked offense in a road victory last week, and Daniels helped position them to kick the game-winning field,” Moton writes.

“Head coach Dan Quinn and coordinator Joe Whitt have molded the team’s defense into a respectable unit throughout the season. In clutch moments, Daniels is far beyond his years.

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“Washington won’t shut down the Lions offense, but along with Daniels, it can do enough to keep the score margin in the single digits.”

The Commanders are still underdogs since the Lions have arguably been the best team in the NFL this season, but Daniels won’t allow Washington to fold. He hasn’t done so yet, so there’s no reason why it would happen now.

Kickoff between the Commanders and Lions is scheduled for tomorrow at 8 p.m. ET.

Stick with CommanderGameday and the Locked On Commanders podcast for more FREE coverage of the Washington Commanders throughout the 2024 season.

• Commanders Preparing for Lions OC Ben Johnson Who Will ‘Test Your Discipline’

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• Dan Quinn Details Commanders Rookie’s Performance in Playoff Game, He Was Impressed

• What Lions’ Amon-Ra St. Brown Said About Commanders WR, It’s Come Full Circle

• Analyst Predicts Commanders Upset vs. Lions



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George Washington stays unbeaten with 68-41 victory at Capital – WV MetroNews

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George Washington stays unbeaten with 68-41 victory at Capital – WV MetroNews


CHARLESTON, W.Va. — A Capital team short on experience and playing for the first time since New Year’s Eve faced quite a challenge Thursday night as it welcomed one of the state’s most polished teams in nearby rival George Washington.

The Patriots showed no sign of letting a nearby rival hang around and continued their stellar start to the season by never trailing in a resounding 68-41 victory.

“Shooting takes pressure off how we have to defend, but our defense has been the key to everything we’ve done to this point,” veteran GW head coach Rick Greene said.

The result prolongs GW’s unbeaten start to the season through at least its first eight games.

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This one was never in doubt as the Patriots’ combination of efficient offense and lockdown defense left the Cougars playing catch-up throughout.

GW’s Chuck Kelley accounted for the game’s first two field goals and scored his team’s first six points, before Gale Lamb got in on the action and went on a personal 7-0 run that upped the Patriot lead to 14-4.

David Robinson, who led Capital with 17 points, scored five in the opening frame to keep his team within striking distance as it faced a 14-7 deficit entering the second.

After Capital’s Grant Barclay provided a bucket to start the second quarter, it was all GW the remainder of the opening half.

Lamb hit a pair of three-pointers around a Kelley transition layup, forcing the Cougars to call timeout 5:05 before halftime as they trailed 22-9.

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At that point, Lamb was 5 for 5 with 14 points.

“He didn’t take a shot he couldn’t hit,” Greene said. “He is a really good shooter and he’s shooting with a lot of confidence. The kids want him to shoot the ball, so if you’re a shooter and you know your teammates want you to shoot it, it gives you that little bit of freedom and relaxation.”

Out of the break in the action, GW’s Noah Lewis scored inside twice, with teammate Sai’Vyon Brown knocking down a three in between. It was 29-9 at that point, and Kelley accounted for the final points of the half on a follow-up basket to send the visitors to the locker room with a commanding 33-11 advantage.

While Lamb and Kelley were both 5 for 5 with 24 combined points through two quarters, the Cougars were shooting 5 for 16 and being out-rebounded, 15-5.

“The guys coming off the bench are trying to match the defensive intensity of the first five, and that’s making us really good,” Greene said.

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Kelley picked up where he left off to start the second half, scoring five points over the first 1:03.

Capital (2-4) upped the pace itself and Trevaun Tyson was the main beneficiary, scoring all nine of his points in the third quarter.

The Cougars doubled the first-half field goal total in the third period alone, making 10-of-15 shots to keep pace with the Patriots for that 8-minute stretch.

“It was a nice conversation at halftime,” Capital head coach Cookie Miller said. “We got them going a little bit and we have to come out like that at the beginning. It was a rough 18 days, but that’s not excuse. We had great practices for us to give that showing, but at the end of the day, hats off to them for knowing their plays and getting into things. They’ve been together for a long time.”

Unfortunately for Miller’s team, Lamb maintained his efficient play and scored nine points in the frame to spark GW’s 22-point quarter.

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That allowed the Patriots to lead 55-32 entering the fourth, and they cruised from there.

GW made 25-of-44 shots to shoot better than 56 percent. Lamb led all players with 24 points and made 7-of-8 shots. Kelley was also 7 for 8 and scored 15.

Noah Lewis chipped in with seven points and a game-high 10 rebounds, while Jeff Harris added five points and eight boards. That duo was instrumental in allowing GW to finish with a convincing 36-16 rebounding edge.

Tyson had half of his team’s boards. 

The Cougars made 18-of-45 shots, but only one three-pointer to the Patriots’ five.

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“Those guys have been together for a long time. Kudos to them,” Miller said. “Greene has them moving and doing what they’re supposed to doing. We’re trying to get on their level and soon we will be on their level.”



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Lawmakers again trying to lower legal alcohol limit for drivers in Washington • Washington State Standard

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Lawmakers again trying to lower legal alcohol limit for drivers in Washington • Washington State Standard


A measure to lower the legal limit for drunk driving in Washington cleared its first legislative hurdle Thursday.

If passed, Washington would join Utah as the only state with a 0.05% blood alcohol concentration limit. Other states have considered similar legislation, but haven’t passed it.

Utah made the move in 2018. The state was also the first to lower the limit from 0.1% to 0.08% in the 1980s.

After the switch from 0.08% to 0.05%, Utah saw a 20% drop in fatal crashes, but that figure crept back up during the COVID-19 pandemic, in line with national trends.

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The bill in Washington is sponsored by Sen. John Lovick, D-Mill Creek. Lovick was a longtime Washington State Patrol trooper before serving as Snohomish County sheriff. 

“I see driving behavior beyond anything I could have imagined when I started as a state trooper,” Lovick told the Senate Law & Justice Committee this week. “Drivers are speeding, following too close, passing on the shoulders, running red lights, driving aggressively. Drunk drivers have made our communities unsafe.”

Opponents argue the legislation, Senate Bill 5067, would elevate the liability risk for bars and other establishments that sell alcohol.

Traffic deaths have risen rapidly in recent years, from 538 in 2019 to 809 in 2023, according to the Washington Traffic Safety Commission. The 2023 figure was the most deaths on Washington roads since 1990.

Of those 809 deaths, impaired drivers were involved in about half.

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Compared to those driving sober, drivers with a blood alcohol concentration over 0.05% are twice as likely to crash, said Mark McKechnie, the director of external relations for the traffic safety commission. When that rises to 0.07%, the risk triples.

Early estimates for the first half of 2024 showed a marked decline in deaths on Washington roads, according to the National Highway Traffic Safety Administration.

The lower legal limit would take effect July 1, 2026. 

As part of the legislation, the Washington Traffic Safety Commission would run a campaign to inform the public of the new legal limit. The Washington State Institute for Public Policy would have to evaluate the impacts of the new law in a report submitted to the Legislature.

By way of background

Lovick and others have tried repeatedly in recent years to lower the legal limit. The measure has never reached the Senate floor.

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Last year, one of the proposal’s chief backers, Sen. Marko Liias, D-Edmonds, expressed frustration after the Senate passed over his drunk driving bill and instead took up legislation to solidify “The Evergreen State” as Washington’s official nickname.

Experts have said consuming a beer or a glass of wine with dinner wouldn’t land drivers above the lowered legal limit.

Two hours after his first drink, a 180-pound man would reach 0.05% after drinking three beers or three glasses of wine. The same is true after two hours for a 140-pound woman, after two beers or glasses of wine.

Worldwide, more than 100 countries have legal limits of 0.05% or lower. 

The concerns

As in years past, hospitality industry groups oppose the legislation. They have argued the proposal could hurt bars and other establishments that rely on alcohol sales to stay afloat.

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Julia Gorton, a lobbyist for the Washington Hospitality Association, noted it’s already illegal to drive with a 0.05% blood alcohol concentration if officers see clear signs of impairment.

This legislation “will impact those who decide to stop drinking before they are impaired,” she said. “These are individuals choosing to behave responsibly, who will now be subject to the strongest and strictest DUI penalties in the country.”

The Washington Wine Institute’s Executive Director Josh McDonald said it would be hard for servers to identify impairment at the lower legal limit so they could cut off service.

Jason Lantz, of the Washington Association of Criminal Defense Lawyers, noted Colorado and New York also have 0.05% limits, but violations at that level come with lower penalties.

He recommended a similar two-tier system, with the 0.05% limit considered “driving after consumption” instead of driving under the influence.

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Amy Freedheim, the chair of the Felony Traffic Unit in the King County prosecutor’s office, tried to assuage concerns. She argued the lower limit wouldn’t lead to more arrests or lawsuits against bars held liable for crashes caused by impaired drivers.

On Thursday, Sen. Phil Fortunato, R-Auburn, offered an amendment to Lovick’s bill, lowering a blood alcohol concentration limit already in state law that brings stiffer penalties. The amendment would have dropped the limit from 0.15% to 0.12%. 

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Penalties for first-time offenders at the higher threshold include a minimum $500 fine and at least two days in jail, 30 days of electronic home monitoring or a 120-day 24/7 sobriety program.

Below the 0.15% level, drunk driving penalties drop to a minimum fine of $350 and at least one day in jail, 15 days of electronic home monitoring or a 90-day sobriety program.

“Right now you go from .08 to .15. There’s nothing in the middle,” Fortunato said.

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Sen. Manka Dhingra, D-Redmond, said she didn’t disagree with Fortunato’s change, but recognized the political reality for the proposal.

“I think it has been very challenging to get this bill out of the Senate with even the decrease to .05,” she said. “Let’s try to focus on getting the limit to .05, and then let’s continue working toward making sure that we are addressing the penalties.”

The committee approved Lovick’s proposal without Fortunato’s amendment. 

The House version of the bill is set for a committee hearing Tuesday.

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