[1] Each morning, we enjoy one Probiotic Bite with our first cup of coffee (Abacus Photo).

[2] The bites are made from organic 70% cacao (dark chocolate (photos #2, #3, #5, and 6 © Ele Chocolates).

[3] Tempting, but you can only eat one a day, the effective dose.

[4] It begins with single origin, organic, Fair Trade certified cacao beans (photo © Tetiana Bykovets | Unsplash).  

The Nibble doesn’t typically cover health and wellness foods. But we were treated to a jar of Probiotic Bites from Ele Chocolates and we liked them so much, that after our initial supply ran low we became a monthly subscriber.

After several months, they’ve become such a part of our morning ritual that they’re our Top Pick Of The Week.

With Mother’s Day coming up, we’re gifting bottles to several of our friends.

What if you could start the day with a piece of chocolate that’s delicious, healthful, and probiotic, yet contributes just 62 calories along with your morning cup of coffee or tea? (It can be consumed without any beverage at all.)

Designed as a functional supplement, the delicious flavor comes from single origin, organic, Fair Trade certified, 70% cacao dark chocolate. The innovative product is made by Ele Chocolates, a partnership between of one of our favorite artisan chocolate lines, The Cordial Cherry (another Nibble Top Pick Of The Week), and Synbiotic Health, a biotech company specializing in probiotics.
 
 
WHAT’S IN THEM?

The ingredients are simple: cacao, coconut oil, and billions of friendly microorganisms from specific probiotic strains. The magic comes from how they’re put together.

The Bites:

 
Below:

> How do Probiotic Bites help your system?

> Why two particular strains are used.

> Where to buy.

> About Ele Chocolates.

> About Synbiotic Health.

Elsewhere on The Nibble:

> What is probiotic food?

> Probiotics, prebiotics, and synbiotics.
 
 
PROBIOTIC BITES: HOW DO THEY HELP?

While these statements have not been evaluated by the Food and Drug Administration.

Probiotic Bites are not intended to diagnose, treat, cure, or prevent illness or disease.

Ele says that taking one Probiotic Bite a day can help you maintain a healthy and balanced digestive and immune system.

Their tests have shown that the Probiotic Bites:

Standard probiotics, like the “live” ones found in some yogurts, often die off in the stomach. These two strains were selected using in-vivo selectio” (iVS) and in-vitro enrichment (iVE), techniques used to find the “tough” bacteria that can actually reach the gut alive and perform functional tasks like producing vitamins or calming inflammation.

These two specific strains of probiotic bacteria were developed by Synbiotic Health.

Bifidobacterium adolescentis, iVS-1®, is naturally occurring in the human gut and is chosen for its “ecological fitness,” meaning it’s particularly good at surviving the journey through the digestive system and colonizing the gut.

 
Bifidobacterium longum, iVE-15®, is one of the most well-researched probiotic species. The iVE-15 strain is specifically selected for its ability to thrive in the human microbiome.

 
 
GET YOUR PROBIOTIC BITES

We don’t give healthcare advice. We also don’t use probiotic supplements—we don’t need them.

So we can say, as an avocational user: We’re in it for the chocolate. It’s a happy and healthy way to start the day. To us, Probiotic Bites are a treat.

If you do take probiotic supplements, consult with your healthcare provider for advice.

One consideration might be the cost. With a 10% discount for monthly subscribers, a 30-day supply is $45 a month.

Is it worth $1.50 a day—or is it even possible for many budgets—to enjoy a piece of good-for-you chocolate?

We can only say that it makes us happy to wake up each morning and head to the kitchen to make coffee and enjoy our Probiotic Bite.

> The Bites are sold on the company website as well as on Amazon.

While there are rave reviews, i.e. “this solved my problem,” on both sites, we were surprised to see a couple of lower reviews on Amazon because the purchasers didn’t like the taste.

Frankly, we love the taste…but as we all know, chacun à son goût, to each his own taste.
 

[6] A year’s supply. Actually, you can get your monthly refills in sustainable brown bags.
 
 
ABOUT ELE CHOCOLATES

“Ele” (pronounced EL-uh) is short for “Elemental,” a name that reflects the company’s mission to support health at its “elemental core.”

The name signals that the product is a fundamental building block for gut health, rather than just a standard confection.

The company was founded in 2022 as a collaboration between Melissa Stephens, the artisanal chocolatier of The Cordial Cherry, her daughter, Hannah Humeniuk, and biotech company Synbiotic Health.

The CEO of Synbiotic, a customer of The Cordial Cherry, reached out to propose combining their chocolate-making expertise with his company’s probiotic strains.
 
 
ABOUT SYNBIOTIC HEALTH

Synbiotic‡ Health is a biotechnology company that specializes in the research and development of “ecologically advanced” probiotics and synbiotics. Unlike many supplement companies that simply market existing strains, Synbiotic Health is a research firm that discovers and licenses its own proprietary bacterial strains.

The company is considered highly respected within the scientific and nutraceutical communities due to their academic pedigree and rigorous approach to clinical validation. The company was founded in 2017 by four prominent microbiome researchers, world-renowned experts in gut ecology and fermentation.

Their lead strain, iVS-1®, is backed by peer-reviewed human clinical trials published in high-impact journals like Microbiome and Applied and Environmental Microbiology.
 
________________
 
*Maldigestion is the biological process of what is happening (or not happening) in your gut. Lactose intolerance is physical symptom: how you feel because of maldigestion.

†Inulin (FOS) (25 mg) is sourced from organic Jerusalem artichokes. Xylooligosaccharides (XOS) (15 mg) are sourced from organic cane sugar.

‡More terms to know:

Synbiotic is the “1+1=3” of gut health. It’s the combination of a probiotic (the live bacteria) and a prebiotic (the fiber “food” that helps those bacteria grow).

CFU (Colony Forming Units) is the measure of how many billions of live, active bacteria are in each chocolate bite.

In-Vivo Selection (IVS) is is the process Synbiotic Health uses to pick bacteria that have been proven to survive inside a living body, rather than just in a petri dish.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

   ]]> https://blog.thenibble.com/2025/07/31/the-history-of-breakfast-cereal-for-national-shredded-wheat-day/ Fri, 01 Aug 2025 00:49:59 +0000 https://blog.thenibble.com/?p=152348
Continue reading "The History Of Breakfast Cereal For National Shredded Wheat Day" →]]>

[1] One of our favorite whole-grain breakfasts (photos #1, #3, #4, #5, #6, and #7 © Post Consumer Brands).(photo © Post Consumer Brands).

[2] For years, Shredded Wheat was produced by Nabisco (photo © Nabisco).

[3] The Original Shredded Wheat brand is now owned by Post

[4] Use Shredded Wheat in recipes; here it coats baked chicken with a sour cream sauce. The recipe.

[5] You can add Shredded Wheat to cookies, muffins, and cereal bars. Here’s the recipe for the bars.

[6] Crumble shredded wheat as a dessert garnish. Here, a Key lime parfait with a crunchy garnish shredded wheat. The recipe.

[7] How about Parmesan chicken with Shredded Wheat? Here’s the recipe.

[8] A 1931 as for Shredded Wheat. Note the original packaging (ad available from Period Paper).  

We are big fans of shredded wheat, which has its own national holiday: July 31st. To celebrate National Shredded Wheat Day, we offer you a history of the unique-looking breakfast cereal, plus ways to enjoy it it beyond the breakfast table.

Shredded Wheat cereal is a ready-to-eat breakfast cereal made from 100% whole wheat, formed into distinctive woven wheat biscuits.

It is one of the oldest cold cereals still sold today and a classic example of the early health-food cereal movement.

Original Shredded Wheat biscuits had no sugar, no salt, and no additives, and high fiber—just steamed and baked whole wheat.

Below:

> The history of cold breakfast cereal.

> The Shredded Wheat.

> More ways to use shredded wheat.

Elsewhere on The Nibble:

> The year’s 15 cereal holidays.

> The year’s 116 breakfast holidays.
 
 
THE HISTORY OF COLD BREAKFAST CEREAL

In the late 1800s, American diets were heavy in meat, fried foods, pastries, and alcohol, and short on vegetables and other fiber. This led to widespread constipation, indigestion, and dyspepsia (discomfort or pain in the upper abdomen, a common complaint of the time).

Health reformers, especially in Battle Creek, Michigan*, promoted whole grains and high-fiber foods to aid digestion.

Cold cereals like Shredded Wheat, Grape-Nuts, and Corn Flakes were created as “scientific” alternatives to greasy breakfasts.

The philosophy was that bland, whole-grain foods could “cleanse” the body and mind and promote longevity.

Plus, cold cereal fit into the vegetarian, temperance-oriented lifestyle promoted at sanitariums.
 
 
THE PIONEERS OF COLD CEREAL

 
 
THE HISTORY OF SHREDDED WHEAT

Henry Drushel Perky (1843-1906) was a lawyer, businessman, promoter and inventor. A devout vegetarian, he was an advocate of whole wheat and a pioneer in health food, invented Shredded Wheat in 1890.

In the early 1890s, at a Nebraska hotel, Perky, suffering from diarrhea, encountered a man similarly afflicted. The man was eating boiled wheat with cream to mitigate the problem.

Intrigued, in 1892, Perky took the idea of a commercial product made from boiled wheat to a machinist friend, William H. Ford. The two developed a machine that shredded wheat flakes and flattened the cooked whole wheat between steel rollers.

Voilà: the uniquely shaped and turned it into the pillow-like biscuits. (At first, Perky called them “little whole wheat mattresses.”)

They patented the machine in 1893 and presented the machine at the 1893 Columbian Exposition, marketed as a modern health food. It attracted attention for its health benefits and novel form.

In 1895, Perky launched the Cereal Machine Company in Denver, selling both the cereal and the machine to bakeries. Later that year, he opened the Natural Food Company, a factory in Boston, to mass-producing the cereal for consumers.

The company moved to Niagara Falls, New York, for the cheap hydroelectric power and proximity to wheat farms, and eventually became the Shredded Wheat Company.

His initial intention was to sell the machine. Instead, he ended up selling shredded wheat on the street from horse-drawn wagons, meeting consumer demand for a healthy breakfast, meant to be eaten with hot or cold milk (source).
 
 
The Patent Expires

The original patent for Shredded Wheat was issued in 1895. At that time, utility patents lasted for 17 years from the date of issue and thus expired in 1912. (Today it’s 20 years from date of issue, and 15 years for design patents. The name Shredded Wheat is also now generic.)

Nabisco introduced bite-sized Mini-Shredded Wheat in 1930 (decades before Frosted Mini-Wheats).

The cereal was popular enough that the Kellogg Company decided to introduce a similar shredded wheat product. This led to a landmark Supreme Court case: Kellogg Co. v. National Biscuit Co. (1938).

The court ruled that Shredded Wheat was generic after the patent expired, allowing competitors to make similar cereals. 

Nabisco acquired the company in 1928. Nabisco later merged with Kraft and then sold off its cereals. Post Foods (now Post Consumer Brands) currently produces Shredded Wheat in the U.S. In Canada and the U.K., the brand is owned by Nestlé, under license from Post.
 
 
Today’s Varieties

Post, which purchased Original Shredded Wheat from Nabisco, makes Original Big Biscuit, Original Spoon Size, and Spoon Size Wheat ’n Bran.

Most of the sweetened Nabisco/Post flavors have been discontinued, such as Post Honey Nut, Vanilla Almond, Mixed Berry, and the Frosted line (Cinnamon Roll, Mixed Berry, S’mores, etc.).

Kellogg’s has expanded beyond unfrosted Mini-Wheats into Blueberry, Maple Brown Sugar, Pummpkin Spice, Strawberry, Touch Of Fruits, and Little Bites variants including Chocolate.
 
 
OTHER WAYS TO USE SHREDDED WHEAT

Early cookbooks suggested using Shredded Wheat as pie crust, casserole topping, and even mock meatloaf filler.

Later, it became used often in desserts, from garnishes (photo #6) and toppings for crumbles and crisps to chocolate nests for Easter, as well as incorporated into:

 
An easy savory garnish: Mix crushed Shredded Wheat with seeds, olive oil, and herbs to sprinkle over dips, grains, roasted vegetables, salads, soups.

> Check out all these Shredded Wheat recipes from Post Consumer Brands.
 
 
________________
 
*Battle Creek, Michigan was home to Seventh-day Adventist headquarters, a group that promoting vegetarianism and health reform. John Harvey Kellogg’s success attracted imitators and created a cluster of sanitariums and health businesses, including early cereal companies. In fact, Battle Creek earned the nickname “The Cereal Capital of the World” because Post and Kellogg both grew out of the sanitarium culture.

†C.W. Post was a great marketer, and wanted a healthy, natural=sounding name, which appealed to the late 19th-century health food movement. It was promoted as nutritious, easily digestible, and energizing. The “Grape” came from grape sugar (glucose), which was believed to form during the cereal’s baking process; and “Nuts” referred to the hard, crunchy nuggets that resembled small nuts and had a toasty, nut-like flavor.

‡Force wheat flakes were introduced in 1901–1902, created by C.E. Barter and commercially developed with W.K. Kellogg’s help. It was one of the first ready-to-eat toasted wheat flake cereals. By 1903, Force was a national sensation in the U.S. and the U.K.

It was among the first cereals to rely heavily on mass advertising rather than just health claims. But it was a victim of changing tastes and management. As Americans wanted sweet cereals, Kellogg’s, Post, and Quaker Oats dominated shelves with their sugary brands. Plus, Force changed hands multiple times, diluting its marketing consistency. Force vanished from the U.S. by the mid-20th century, unable to compete with sugary cereals.
   

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
   ]]> https://blog.thenibble.com/2025/07/24/the-best-refreshing-drinks-for-national-refreshment-day/ Thu, 24 Jul 2025 16:36:05 +0000 https://blog.thenibble.com/?p=151334
Continue reading "The Best Refreshing, Hydrating Drinks For National Refreshment Day" →]]>

[1] Fruit-based aqua fresca is a thirst-quencher in Mexico, Central America and the Caribbean. Here’s the recipe (photo © New York Times | Photo: Christopher Testani | Stylist: Simon Andrews).

[2] Coconut water is almost always drunk cold, as that’s when it’s most refreshing. But you can still serve it in a pretty with a garnish of forget-me-nots (photo © Julia Blotskyaya | Pexels).

[3] Iced tea. The garnish of apple slices (approximately 86% water) makes them a hydrating snack as well (photo © Tim DeWeerdt | Pexels).

[4] Ice water. Water hydrates equally whether cold or room temperature, still or sparkling, plain, or or flavored (photo © Hint).

[5] Lemonade can be flavored in so many ways. Check out these recipes (photo © Simit + Smith).

[6] A smoothie adds protein to your favorite hydrating fruits if the recipe includes yogurt Here’s the recipe (photo © Lil’ Luna).

[7] Spa water. Citrus fruits, berries, and herbs are a standard blend. For herbs, consider basil, cilantro, dill, fennel fronds, lavender, lemon balm, rosemary, sage, and tarragon (photo © Sunset Valley Growers).  

Updated July 2026

A hot day in July is a great day to hold National Refreshment Day. It’s celebrated on the fourth Thursday of the month.

“Refreshment” can mean food or drink, but it should be cool and light with thirst-quenching qualities.

Most of us know that we should increase our intake of fluids—especially water—to help the body maintain proper fluid balance.

While water is undoubtedly the best hydrator, not everyone likes drinking lots of it.

So we researched the most refreshing drinks worldwide and drew up a list of other options.

Bad news for some: Alcohol is not on the list.
 
As good as that cold beer may feel going down, alcohol actually makes you thirstier—it’s dehydrating, the opposite of what the body needs in hot weather.

Peruse the dozens of options below for ideas.

Below:

> Beverages that are hydrating.

> Foods that are hydrating.

> Why alcohol makes you thirstier.

> The year’s 25 beverage holidays.
 
 
REFRESHING BEVERAGES AROUND THE WORLD

Refreshing Drinks In The U.S.

In alphabetical order:

 
 
Refreshing Drinks In Europe

 
 
Refreshing Drinks In Latin America

 
 
Refreshing Drinks In The Middle East and Africa

 
 
Refreshing Drinks In Asia

 
We didn’t include Thai iced tea or coffee because of the large amount of heavy sweetened condensed milk.
 
 
REFRESHING FOODS

Certain foods are widely considered to be refreshing. Not surprisingly, they tend to be chilled or cold, light in texture, moist or juicy. They can be sweet or tart.

 
Savory choices:

 
In general, stay away from salt. Lemon or lime zest, grated ginger, and mint are cooling substitutes.
 
 
WHY ALCOHOL MAKES YOU THIRSTIER

Alcohol is a diuretic, meaning it removes water from the body by increasing urine production. This causes the body to lose more fluids than it takes in, leading to dehydration.

 
If you must have any alcohol, the trick is to alternate each drink with tall glasses of water.

 
To dot the I’s and cross the T’s, another juice holiday—but not a beverage—is August 29th, National Lemon Juice Day.
 
________________
 
*Not all bubble tea contains tea, despite the name. Yes, traditional bubble tea contains real brewed tea (black, green, jasmine, oolong, etc.), mixed with milk or fruit flavorings, sweetened, and served with tapioca pearls, jelly, or popping boba. They can be called bubble drinks, boba drinks, or simply milk drinks, even if “bubble tea” is used as the umbrella term. Common tea-free options include fruit drinks/coolers, milk-based boba drinks: with dairy or nondairy milk flavored, and others.

**ABV is alcohol by volume, the amount of alcohol in the beverage. You double the ABV to get the proof of the beverage, e.g., 40% ABV = 80 proof, the typical proof for spirits. Lagers and ales range from 4.5% to 6% ABV, and wines from 10.5% to 15%.

Non-tea bubble tea is made with milk, creamers, or fruit syrups, but no actual tea (and is thus caffeine-free). Some examples: taro “milk tea” (taro powder and milk), fruit “milk tea” (made with fruit syrups and milk), and brown sugar boba (milk, brown sugar syrup, tapioca pearls [boba]).

> The history of bubble tea.

†The spritz originated in northern Italy in the 19th century when Austrian soldiers diluted local wines with a “spritz” (splash) of soda water. Over time, it evolved into a cocktail with a bitter liqueur and sparkling wine, like the Aperol Spritz. (The history of the spritz).

With the rise of non-alcoholic or “zero-proof” versions of alcohol, mocktails are created that follow the same formula: a bitter or aromatic base, a sparkling component (water, tonic water), citrus juice, and an optional citrus or herb (mint, rosemary) garnish.

‡Fruits with the highest water content include those that are 90% and above water (cucumber, cantaloupe, strawberries, watermelon) and those that are 80% to 89% (apples, grapefruit, grapes, oranges, peaches, pineapple, raspberries).

Other fruits are still nutritious, but less hydrating—and more calorie- and fiber-dense per gram. They include avocado, banana, passionfruit, persimmon, and dried fruits.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
 
   ]]> https://blog.thenibble.com/2025/05/26/easy-edamame-recipe-great-nutrition-more/ Mon, 26 May 2025 20:53:12 +0000 https://blog.thenibble.com/?p=151238
Continue reading "Easy Edamame Recipe, Great Nutrition, & More" →]]>

[1] These edamame are better than the ones at Japanese restaurants! Deft spicing makes the super-delish (recipe and photo © Hannah Kamkinsky | Bittersweet Blog).

[2] We came across this side and it’s become a favorite. Here’s the recipe. You can make it with white rice, but brown rice delivers a better symphony of flavors. For a main course, top with chirashi or grilled fish (photo © Onolicious Hawaii).

[3] Edamame has become so popular, you can find it in most frozen food aisles (photos #3, #9, and #11 © Seapoint Farms).

[4] We’re a big fan of La Tourangelle oils, but you can find a less expensive bottle from Whole Foods’ 365 Brand. Be sure you get toasted* sesame oil (photo © ChefShop).

[5] While the exact ingredients can vary, shichimi togarashi, Japanese Seven Spice, typically includes red chile pepper, sansho pepper (Japanese chile pepper), sesame seeds, orange peel, ginger, nori (dried seaweed), and poppy seeds. You can blend your own with this recipe (photo © Oaktown Spice Shop).

[6] You can find shiitake powder at health food stores or online (photo © Orgfun | Amazon).

[7] You’ve heard of three-bean salad; this is three-bean inari sushi. The deep-fried tofu pouches (abura-age) are simmered in a sweet and savory broth, then stuffed with kidney beans, edamame, and great northern beans (photo © Eiliv Aceron | Pexels).

[8] Edamame (soybeans) growing on the bush (photo © Dipak Shelare |YAYMicro | Panther Media).

[9] Add edamame to your daily salad, be it green or tuna (photo © Vo Thuy Tien | Pexels).

[10] Top a bowl of greens with salmon, chicken, and the colors of the rainbow.  

Edamame (ay-dah-MOM-may)—young, green soybeans harvested before they fully mature (photo #7)—has a long history rooted in East Asian agriculture and cuisine, particularly in Japan, China, and Korea.

In addition to their appearance in Asian restaurants in the U.S., they have become a fusion food.

 
The recipe follows. Below you’ll find:

> The history of edamame.

> Why soybeans are a nutritional powerhouse.

> The year’s bean holidays.

> Head to the different types of beans: a photo glossary.

> Here’s how to eat edamame (YouTube).
 
 
RECIPE: SPICED EDAMAME

Thanks to Hannah Kaminsky of Bittersweet Blog, whose recipe inspired this article.

If you’re purchasing the Japanese ingredients for the first time, you’ll find many uses for them.
 
Ingredients

 
Preparation

1. BOIL the edamame in plenty of water for 4-5 minutes until tender. Drain thoroughly.

2. TOSS with the sesame oil, shichimi togararshi, shiitake powder, and salt.

3. ADJUST the seasonings to taste. We’ve enjoyed them at all temperatures: hot, room temperature, and chilled.

Variation:

4. TOSS the edamame into the air fryer for 8 minutes at 400°F until lightly charred around the edges. This extra step really takes the edamame to the next level!
 
 
THE HISTORY OF EDAMAME

Soybeans have been cultivated in China for more than 5,000 years. While they were and are primarily for their fully mature, dried form to make products like tofu and soy sauce, edamame, the immature green soyeans, likely originated as a seasonal, fresh preparation.

And likely in Japan: References to eating green soybeans are sparse in ancient Chinese texts.

The word edamame is Japanese. It translates to “stem beans”—the pods were traditionally boiled while still attached to the stem for easier handling and storage. (In English usage, the word is both singular and plural [like sushi]).

Soybean cultivation in Japan is believed to have begun around the early Yayoi period, approximately 300 B.C.E. to 300 C.E. Yet, many centuries pass by before we hear of edamame.
 
Edamame Appears In The Food Record

 
 

[11] Whether a green salad, grain bowl, or poke bowl, edamame adds lots of nutrition and bright color.

NUTRITION: EDAMAME ARE GOOD FOR YOU!

Edamame (young, green soybeans) are not only delicious and versatile—they’re also highly nutritious. They’re:

 
 
A YEAR OF BEAN HOLIDAYS

 
Plus:
 

 
 
________________
 
*Toasted sesame oil is made from roasted seeds, and has a richer, nutty flavor and a darker color than regular sesame oil, made from raw seeds. Toasted sesame oil has a lovely aroma and is used primarily as a finishing oil or for adding flavor to sauces and dressings (we like to use 2/3 EVOO and 1/3 toasted sesame oil in a vinaigrette). Regular sesame oil has a neutral flavor and a higher smoke point, making it useful for general cooking and frying.

†The history of Japanese cuisine in the U.S. moved outside of Japanese-American enclaves and into the mainstream in the 1950s, with interest from returning American servicemen who had been stationed in Japan. Teppanyaki, exemplified by Benihana, founded in 1964 in New York City, introduced theatrical cooking to Americans. Other restaurants opened introducing sukiyaki and tempura.

In the 1960s and 1970s, sushi bars began to appear in major U.S. cities. Sushi gained popularity among foodies, and the rise of health-conscious eating of more fish attracted others.

In 1971 Nissin Foods introduced packaged ramen to the U.S. market, and by the late 1970s, the inexpensive and filling instant ramen had become a staple food among students.

In the 1980s–1990s, sushi restaurants and Japanese fast-casual dining grew rapidly, expanding beyond cities to suburbs, shopping malls, and airports. Dishes like teriyaki, miso soup, and udon noodles became mainstream.

In the 2000s, grab-and-go sushi began to appear in supermarkets, and authentic ramen shops began opening in major U.S. cities. Poke bowls, sashimi-inspired but created in Hawaii, appeared, as did ice cream mochi, invented in California as an Americanization of the Japanese rice dough sweet.

Social media brought us sushi burritos and ramen burgers)Japanese fare is now a staple in America, at prices from fast food to high-end omakase sushi experiences costing several hundred dollars.

‡This has nothing to do with beans. The holiday was named for a hospital therapy dog named Bean, and celebrates all canine colleagues who give us a lift.
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

   ]]> https://blog.thenibble.com/2025/05/02/its-world-tuna-day-heres-how-to-enjoy-tuna-sustainably/ Sat, 03 May 2025 02:53:47 +0000 https://blog.thenibble.com/?p=150819
Continue reading "It’s World Tuna Day: Here’s How To Enjoy Tuna Sustainably" →]]>

[1] Yellowfin tuna, also known as ahi (photo © Anh Tuan To | Unsplash).

[2] Bluefin tuna (photo © Vital Choice).

[3] Tuna is caught and flash-frozen. These bluefins are ready for purchase at the Tsukiji Fish Market in Tokyo (photo © David Dibert | Pexels).

[4] American Tuna is available with sea salt, salt-free, garlic, jalapeño, and in the photo, smoked tuna (photo © American Tuna).

[5] Fishwife tuna is available in regular or spicy olive oil or lemon-flavored (photo © Fishwife Tinned Seafood Co.).

[6] Ocean Naturals offers albacore and yellowfin tuna in both solid and ventresca‡‡ [tuna belly] (photo © Ocean Naturals). Also see photo #16 below.

[7] Scout has cans of albacore, albacore in pesto, and smoked albacore, and some great flavored seafood snacks—see photo #13 (photo © Good Eggs).

[8] The Tonnino line has premium fillets in water or olive oil, ventresca‡‡ [tuna belly], plus flavors we love: capers and sundried tomatoes, garlic, jalapeño, lemon and papper, and oregano (photo © Tonnino).

[9] Wild Planet’s line includes albacore and skipjack in cans, jars, single-serve pouches, flavors (Dill Pickle, Jalapeño & Cumin) and a variety of ready-to-eat meals (photo #14) with beans, grains, and pasta (photos #9 and #14 © Wild Planet Foods).

[10] Marine Stewardship Council logo.

[11] Aquaculture Stewardship Council logo.

[12] Fishery Improvement Projects logo.  

World Tuna Day, May 2nd, highlights the importance of doing what we can to manage the wild tuna* supply to maintain sustainability.

World Tuna Day was declared in 2017 by the United Nations, to focus on conserving the world’s tuna stocks.

Tuna is one of the most important fish species. While shrimp consistently ranks as America’s most consumed seafood by volume, salmon and tuna vie for second and third place.

Where would we be without tuna? It’s easy for each of us to play a small part in renewable tuna—i.e. not depleting the resources.

Here are some practical ways you can enjoy tuna while helping to maintain supplies and supporting the ocean environment.
 
 
BE ON THE LOOKOUT FOR CERTIFICATIONS

Start with an awareness of sustainable certifications for the fish you purchase, whether at a market or in a restaurant.

 
Restaurants that purchase certified sustainable seafood will so note it on their menus.

There are also programs that can help you identify restaurants committed to sustainable seafood:

 
Some fish may lack certifications, but offer you other affirmations of environmental sustainability.

 
 
AT FRESH FISH MARKETS & COUNTERS

When buying fresh fish, look for the certifications and methods and certifications above.
 

[13] Scout Seafood Snacks are grab-and-go, with a spoon included, in Chili Crisp, Chile Jalapeño Crisp, Za’atar Crisp (photo © Scout Canning but best inventory is on Amazon).
 
 
ON STORE SHELVES: SUSTAINABLE TINNED TUNA BRANDS

Look for sustainably caught and processed tuna. The number of brands keeps growing due to consumer demand.

In alphabetical order:

 
 
Store Brands with Sustainable Options

 

[14] Wild Planet’s grab-and-go meals can be enjoyed heated or at room temperature.
 
 
BIG-BRAND SUSTAINABLE CANNED TUNA

To meet consumer demand, the major brands have also introduced sustainable product lines. Look for:

 
 
DOWNLOAD THE SEAFOOD WATCH APP

Seafood Watch will guide you to make responsible seafood choices. The information is constantly updated to indicate sustainable seafood by region.

There is also a sushi guide and guides in Spanish.

Download the app at the App Store, or download and print paper guides here.
 
 
CANNED TUNA SUBSTITUTES

At a restaurant, if you want to curtail your tuna consumption, there are other choices on the menu.

What about canned tuna?

Reducing overall tuna consumption helps decrease pressure on wild populations. While many people have been brought up to choose solid white or chunk white tuna, skipjack, which is usually labeled “light” tuna, is a more sustainable choice.

We actually prefer the more robust-flavored skipjack to the milder white albacore.

Bonus: Skipjack has significantly lower mercury levels than albacore.

Note that in the U.S., F.D.A. regulations permit only albacore can be labeled as “white tuna.”

All other tuna species must be labeled “light tuna,” even if their meat has a relatively light color (like some yellowfin).
 
 
Beyond Skipjack

If you eat a lot of canned tuna and you don’t want to cut back on your fish consumption, there are other choices to try that still provide convenience-in-a-can.

In alphabetical order:

 
Plus:

 

[15] Sometimes you just want a high-protein, high-omega-3 snack. This is a can of Ocean Naturals Albacore Ventresca (tuna belly) in Olive Oil with Piquillo Peppers.
 
 
> Check out the different types of tuna in our Tuna Glossary.

> Enjoy even more in our Fish & Seafood Glossary.
 

________________
 
*Most tuna is wild-caught, not farmed, because of the size of the fish. However, some preliminary development is underway in Japan to breeding of Pacific bluefin tuna in captivity.

†FAD is an acronym for Fish Aggregating Device, a floating man-made object designed to attract fish to a specific location, making them easier to catch.

‡Bycatch refers to marine animals (dolphins, fish, sea turtles, etc.) that are caught unintentionally while fishing for a different species. These animals are often discarded as they are not part of the desired catch or cannot be sold legally.

‡‡Ventresca is the fatty belly portion of the tuna, typically from albacore or yellowfin, and is usually canned in olive oil. It is the “gourmet” end of canned tuna. It is similar to toro, also the fatty belly of bluefin (or other) tuna used in sushi and sashimi. The difference is that ventresca is usually preserved, and from albacore or yellowfin; while toro is fresh, raw, and from bluefin tuna.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

   ]]>