Several businesses need to work on health scores this week Low scores of the week: Guadalajara of Decatur at 1801 Beltline Road in Decatur: Score of 83 Violations: Meat and beans temping at 45 degrees in the walk-in cooler The ice scoop and several pans were damaged Neighbour Quick Stop at 3421 Pulaski Pike in Huntsville: Score of 78 Violations: Paper towels or a drying device was not provided at the hand sink in the ware washing area. This is a repeated violation from the 06/13/16 inspection. Soap was not provided…Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.ShareShare “Grilled Tuna and Watercress Salad with Asian Flavors” on FacebookShare “Grilled Tuna and Watercress Salad with Asian Flavors” on TwitterShare “Grilled Tuna and Watercress Salad with Asian Flavors” on PinterestShare “Grilled Tuna and Watercress Salad with Asian Flavors” on Google+Email “Grilled Tuna and Watercress Salad with Asian Flavors”

YieldMakes 4 (main course) servings Total Time50 minIngredients1/3 cup extra-virgin olive oil1 tablespoon Asian sesame oil1 tablespoon soy sauce6 tablespoons rice vinegar (not seasoned)2 tablespoons minced peeled ginger2 tablespoons coriander seeds, coarsely crushed2 tablespoons white peppercorns, coarsely crushed1 tablespoon kosher salt1 tablespoon vegetable oil1 (1-pound) sushi-grade tuna steak (about 2 inches thick)1 pound jicama, peeled2 bunches watercress (10 ounces), tough stems discarded2 scallionssushi grade fish ithaca, very thinly slicedPreparation Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); sushi conveyor belt olympia wasee Grilling Procedure .jiro dreams of sushi comcast

Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger. Combine coriander seeds, white peppercorns, and kosher salt in a small bowl. Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.sushi grade fish worcester ma Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. sushi in suhl erlangenTransfer tuna to a cutting board and cut across the grain into 8 slices.sushi in suhl augsburg Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife. Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.

Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.It’s a bad week to be an eater of food. Bacon’s off the menu, ever since the World Health Organization declared that processed meats cause cancer. Sugar is toxic, another new study found. And now, your expensive wild-caught salmon is secretly farmed, finds a new report out today. In the report from the conservation group Oceana, researchers collected 82 samples of salmon labeled “wild” from restaurants and grocery stores in Chicago, New York, Washington, D.C. and Virginia. The wild salmon from grocery stores was either fresh or previously frozen, and in restaurants—which ranged from high-end establishments to take-out sushi joints—it was part of a prepared dish. The researchers gathered samples when salmon wasn’t in season, during the 2013-2014 winter, and checked to see if the fish was what it claimed to be using DNA analysis. MORE: Should I Eat Farmed Salmon? Almost half of the salmon, 43%, was mislabeled—and 69% of that mislabeling was farmed Atlantic salmon being sold as wild.

Another type of fish fraud they saw was labeling a cheaper species of salmon with a more-expensive type, like pricy Chinook. And here’s a stat that will make you want to cook your own salmon burger: the researchers found that you’re three times more likely to get duped at a restaurant, where 67% of the salmon were mislabeled, than a grocery store, where 20% of salmon were misrepresented. “Salmon is one of the few types of fish that are supposed to be marketed under a species specific name, like sockeye or pink,” says Kimberly Warner, lead report author and senior scientist at Oceana. “When you buy salmon at a grocery store, you’re much more likely to know what species you’re getting than you are in a restaurant or at a small market, where you get vague labels like just ‘salmon’ or ‘wild salmon.'” Shopping for salmon when it’s in season—typically April through September, but it depends by species—makes you less likely to get duped. The researchers had already done a similar experiment once before, where they collected samples during the summer salmon season in 2012.

In that survey, Oceana found low rates of salmon mislabeling: only 7% in grocery stores. MORE: 2,500 Tons Of The Food We Eat Is Fake Large grocery chains, which are required to provide information on species, country of origin and wild or farmed status, were the most trustworthy vendors, the researchers found. When they combined the results of both salmon surveys, they found that people who bought fish in a small market were eight times more likely to be misled than those who shopped for salmon in larger chains. “If you’re substituting an imported farmed product as a wild-caught U.S. salmon, that is illegal,” says Warner. But salmon isn’t the only fraudulent fish on your dish. Recent Oceana studies have found that 30% of shrimp products are misrepresented (usually as “wild” when they’re really farmed), 87% of fish labeled “snapper” are something else entirely and 38% of Maryland crab cakes contain imported crab. “We don’t tend to see a lot of crackdown on this kind of thing,” Warner says.