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July 5, 2006 | From Times Wire Reports
Bluefin tuna risk being fished to extinction in the Northeast Atlantic and Mediterranean Sea, a conservation group warned, appealing for an immediate ban on catches. The World Wide Fund for Nature said catches were running at 40% above the legal quota. It said boats from Libya, Turkey and European Union nations led by France were responsible for most of the illegal and unregulated catches.
June 12, 2006 | From Reuters
Pregnant women should not eat canned tuna because it may contain harmful levels of mercury, Consumer Reports magazine said last week, taking a more cautious approach than that recommended by the U.S. government. Since March 2004, the Food and Drug Administration and the Environmental Protection Agency have recommended women who are pregnant, nursing or planning to become pregnant should eat no more than 6 ounces of albacore tuna a week.
May 13, 2006 | Marla Cone, Times Staff Writer
In a decision that state officials called "devastating" for public health, a Superior Court judge has ruled that tuna companies don't have to warn consumers about the mercury in canned fish under Proposition 65, California's law requiring companies to warn consumers of products containing hazardous ingredients.
March 19, 2006
"Group Warns of Toxic Tuna" (March 6) presents information provided by an advocacy group without questioning their methods or motivation, then adds a sensational headline and quote for spice. I see it is getting attention on the website, but is it ethical journalism? Missing from the article was the fact that Turtle Island Restoration Network, which is paying the attorney quoted in the story, has been campaigning for years to shut down the long-line tuna fisheries of the U.S. The group has filed lawsuits and run propaganda campaigns to that end long before their mercury project started.
March 6, 2006 | Jerry Hirsch, Times Staff Writer
Tuna is arguably the most popular offering at sushi bars. Many customers like slices of blood-red fish slathered in a spicy wasabi sauce. Others prefer the more simple nigiri style, which is sliced tuna over rice. But now a public health advocacy group is warning about the safety of tuna sushi and questioning the Food and Drug Administration's system of monitoring the mercury levels in fish, based on tests on a small sample of such delicacies at Los Angeles restaurants. The group, GotMercury.
January 1, 2006 | From Times Wire Reports
The Food and Drug Administration will look into a newspaper report that some canned light tuna contains a species with potentially higher mercury levels, the agency said. A recent Chicago Tribune series reported finding that some cans of light tuna, which generally was made with skipjack, included yellowfin tuna and were not labeled that way. The newspaper cited the U.S.
September 13, 2005 | Scott Doggett, Times Staff Writer
UNDER a high overcast 80 miles southwest of San Diego, Capt. Tommy Holland shouts "throw bait, throw bait" as he pulls back the throttle and the Gallilean drifts to a stop. The black screen of the fathometer above him is bright with a flurry of green and orange flecks -- a school of albacore, a very big school. Deckhand David Grudzien climbs the bait tanks at the stern and tosses nets full of writhing sardines into the calm blue ocean, hoping to entice the thick-bodied tuna to surface.
July 18, 2005 | From the Washington Post
Tom Rogers, a retired advertising copywriter whose beret- and sunglasses-wearing hipster tuna became an icon of pop culture, died June 24 in Charlottesville, Va., where he lived with his son's family. The 87-year-old Rogers drowned while swimming alone in the family's backyard pool. Charlie the Tuna was the likably obtuse deep-sea striver who never lived up to the taste standards of Starkist Tuna. ("Sorry, Charlie. Starkist wants tuna that tastes good, not tuna with good taste."
March 22, 2005 | Steve Chapple, Special to The Times
It's a joyous circus when the Royal Polaris returns to San Diego Harbor after 22 days at sea loaded with yellowfin tuna. Fish tied tails-up to the stern are arrayed like a turkey's fan tail, their curved second dorsal and pectoral fins glint translucent yellow in morning light. Fifteen tuna exceed 200 pounds, a trophy-class fish.
October 12, 2004 | GARY POLAKOVIC
Skipper MARKUS Medak is on a hot streak. Since Labor Day, he has hauled anglers from San Diego to tuna grounds off northern Baja to slay about 100 yellowfin tuna or yellowtail daily. The New Lo-An rumbles all night under a round moon obscured by clouds. Some anglers snore in bunks, others too excited to sleep play cards or rig tackle, until the skipper cuts the diesel engines and sets the boat adrift west of Ensenada.
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