I miss the old style canned salmon that had bones. All that calcium!
Inspired by the thread and hungry for lunch, I popped the lid on one of my cans of Dongwon Hot Pepper Tuna. Not my most enticing photo, but see below. The product inside is chopped up tuna in a mildly spicy pepper sauce, with little cubes of potato and maybe some other kind of veg. It smells a bit like kimchi, not really fishy. Flavor is equally very clean – none of the tuna “smell” that I mentioned upthread.
Taste-wise, I give it a 9/10. I wouldn’t mind a bit more heat or some sort of additional complexity in the sauce. And there was a lot of that sauce relative to the amount of tuna. I don’t feel quite as satisfied after the meal as I might be, had I opened a can of something else. All in all, pretty good…but I probably won’t buy more when I finish the other three cans.
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It was a gift from our pesca buddy, along with this paté and other sundry items we already ate.
I’ll be sure to report on this brand-new spiffy thread once we dig in!
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That looks like it would be delicious - eager to hear your thoughts.
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The uni paté or the white tuna pâté?
We have tried the latter, but it’s been a while, so neither of us quite remember 
The white tuna pate, because I love tuna. I’ve had sea urchin once at a sushi restaurant, and don’t like it at all - maybe it was a texture thing, dunno.
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I had fresh sea urchin in Greece. Too briny for me.
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I thought they both tasted “iodiney”
When it‘s fresh it’s amazing. Pretty mild flavor, actually. But when it’s bad, it’s really bad.
Of course, I used to despise oysters for the first 3 decades of my life 
Oh this was very fresh urchin, and a respected sushi place. My friends loved it. I may give it another try.
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I have realized there are all sorts of fancy things I don’t like. Sea urchin, Escargots, Bottarga, Caviar (but I like salmon roe and taramasalata), Barnacles (there’s a briny barnacle served in Greece. Blech.)
LOL
More for people who like them.
You know, me too. I’ve had caviar, but not the premium stuff, but I don’t like roe, even on sushi - just not for me. So I have no desire to make or eat taramasalata even. I like most fish and shellfish, but dislike raw oysters too. Offal is not for me either, yet I sometimes crave liver pate. Are you a fan of the above mentioned taramasalata?
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Some people have likened it to “foie gras of the sea,” — I’d agree both texture-wise and with regard to the flavor, which is both rich & subtle.
Dolphinately prettier to look at than oysters 
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I don’t like fishy smelling things like bonito flakes. I’ve never had bottarga but I have a feeling I wouldn’t like it.
Years ago I had good quality black caviar and I liked it in small amounts but I don’t crave it.
I know a young woman who refuses to eat any kind of fish whatsoever (including all shellfish!).
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I love almost all of the above … barnacles are utter garbage
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I love most seafood.
I eat fish or shellfish at least twice a week.
I wasted one meal in Rome on a pasta with bottarga. LOL
I like some taramasalata. I order the other common Greek dips (tyrokefteri and melitzanosalata, usually) more frequently.
I don’t eat raw shellfish anymore. I like my Oysters and Clams fried or baked.
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This sounds interesting, and quite unlike any tuna prep I’ve ever had - I’ll have to give it a go sometime soon.
Care to fill us in on what it is..? Bit tough to read.
