Slate’s Jack Schafer may have smelled something fishy about the Times’ tuna story, but, if you’re still fretting about it, rest assured that John Magazino, president of Primizie Fine Foods, has something in the works. He says he’s selling the city’s only Marine Stewardship Council–certified 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 he’s 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, it’s younger and doesn’t have such high levels of mercury. We’ll keep you posted as to where it will be available, but we’re thinking it’s a good time for Union Square Hospitality Group to get in on this, now that they’ve dumped Wild Edibles.
Break out the mercury detector. Photo: AFP/Getty Images