Comments | tevarin: Extra-virgin cold-pressed tunafish (no mercury)

tevarin

Extra-virgin cold-pressed tunafish (no mercury)

Nov 28, 2006 16:40

I've given some more thought to the idea of removing mercury from seafood via centrifuge-assisted gravity. The method is commonly used for settling large particles out of solutions, but it slows down drastically as particle size decreases.

( Summary: the method seems mathematically plausible, but I don't know enough organic chemistry to give a solid answer. )

chemistry, seafood, mercury

Comments 5

anonymous November 28 2006, 22:15:57 UTC

How does 1mm thick tunafish that's been spun up to 1MG for six hours taste? I kind of think it would end up gooifying in the process.

--josh

tuna pate? tevarin November 28 2006, 22:36:27 UTC

*laugh* I suppose I'd agree. We might need to increase the time and decrease the G force to avoid turning muscle fibers and cell membranes into goo.

Fat Tissue vrimj November 29 2006, 13:30:41 UTC

I seem to remember that, in biological systems, heavy metals are usually trapped within fatty tissues. I think this is the reason that cold water fish like tun and salmon present heavy metal risks in the first place (they have a lot more fat as they need anti-fressze, warm water fish are far less fatty ( ... )

Re: Fat Tissue tevarin November 29 2006, 15:58:50 UTC

The analogy to pressure cooking is interesting ( ... )

Re: Fat Tissue tevarin November 29 2006, 16:07:20 UTC

Neat idea on liquifying the fat through use of an edible solvent/marinade. I'm not sure what would work best.