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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

August 15, 2011 at 7:45 AM

Turn your canned tuna? Makes sense to me. Your tips?

While grocery shopping yesterday (and eyeing the fresh smelt) I was chatting up my fishmonger. “Any local albacore?” I asked, having noticed plenty of yellowfin tuna in the freezer case. Next thing you know, we were yakking about canned tuna, and he regaled me with a tale from his youth. The one where a well-known tuna magnate came to dinner and offered up this bit of advice: “Turn your canned tuna.”

Tuna takes a Star(Kist) turn.

The idea, he said, was that tuna packed in water (or oil, for that matter), isn’t completely submerged, and if you keep the stuff around for months on end — if not decades, as my mother-in-law so famously does — it will maintain its moisture far better if you rotate the can.

I thought that was a pretty good idea: If you’re the kind of person who’s organized enough to do so. I’ll leave that task up to my husband, who regularly rotated his set of stacked dish-ware before I moved in with him: the better, he explained (when I asked “What the heck are you doing?”) to keep the same two or three soup bowls or dinner plates from being used over and over.

So, have you got any other “Hints from Heloise” — as we call them in my house — for keeping your kitchen-goods in best shape?

Comments | More in | Topics: Seafood

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