Low-Mercury Tuna Loin Hitting Restaurants Next Week


Break out the mercury detector.Photo: AFP/Getty Images

Slates Jack Schafer may have smelled something fishy about the Times tuna story, but, if youre still fretting about it, rest assured that John Magazino, president of Primizie Fine Foods, has something in the works. He says hes selling the citys only Marine Stewardship Councilcertified low-mercury sashimi-grade tuna loins, and, depending on the outcome of samplings, they could be in some of the restaurants he supplies food for (Gramercy Tavern, Cru, A Voce) by the end of next week. Magazino says hes getting the fish, at $12 per pound, from families who catch their albacore using hook and line in the low-mercury waters of California, as opposed to Southeast Asia, where most tuna is caught. Since the fish is caught near the surface, its younger and doesnt have such high levels of mercury. Well keep you posted as to where it will be available, but were thinking its a good time for Union Square Hospitality Group to get in on this, now that theyve dumped Wild Edibles.

Primiziue Fine Foods
The Times Fishy Story [Slate]
Related: Danny Meyer Cuts Wild Edibles Free