We spent today tasting 19 batches of tuna and—bonus!—6 batches of sardines. The first question, "Will we be able to taste a distinction?" was answered as soon as we tried the second batch. It was a quite a bit different. They all were. We were able to pretty much agree on what we liked most and selected a batch caught in mid summer for the bonito oval tins and another batch for belly cut ventresca and loins in a jar (something new for us). Then we went to a restaurant to eat some fish. More to come.