There are two main kinds of canned tuna: chunk light and solid or chunk white (albacore). Mercury levels in canned white tuna, which is exclusively albacore, are almost three times higher than those found in smaller skipjack tuna commonly used in canned light tuna products.
Canned tuna is usually classified into two categories: light meat tuna, which is mostly skipjack and sometimes yellowfin, and white meat tuna, which is usually albacore. The three major brands of canned tuna sold in the United States are Starkist, Chicken of the Sea, and Bumble Bee.
Types of Canned Tuna. There are a few species of tuna you'll find canned; the most common are albacore and skipjack. Each has a slightly different flavor and texture. Albacore: With an overall light and mild flavor and a natural salinity, albacore is popular for its versatility.
SAFCOL TUNA
The South Australian Fishermans Co-Operative Limited (S.A.F.C.O.L.) was founded in 1945 by a group of South Australian Fishermen to sell their catch; the first of its kind in Australia. This connection with the craft and the catch has been constant throughout our history.
Canned tuna originates from the same source as fresh tuna—with real tuna. Much of the canned tuna that you'll find in your grocery store shelves comes from the Pacific Ocean.
Most canned and pouched tuna comes from skipjack and albacore tuna. Approximately 70% of the canned and pouched tuna Americans enjoy is skipjack (or some small amount of yellowfin). About 30% is albacore – otherwise known as white tuna.
Thus we know that canned tuna is tuna and not tuna with other things in it. Any cannery or processing plant that dares add other things to tuna meat, will be heavily fined and /or shut down.
Our albacore tuna is also sourced from sustainable stocks and caught one-by-one, either pole-and-line caught or troll caught. Our yellowfin tuna is currently sourced from South Africa or the Maldives and can be rod-and-reel, handline or longline caught.
Tuna, wild caught in the Western and Central Pacific Ocean using FAD-free Purse Seine fishing methods.
Most Aussie brands get a sustainability tick from Greenpeace. Look for pole- and-line-caught tuna, which are hooked one by one, avoiding by-catch. Think twice about yellowfin, which is generally less sustainable than skipjack. If the tin doesn't list the type of tuna, don't buy it.
Canned light tuna is the better, lower-mercury choice, according to the FDA and EPA. Canned white and yellowfin tuna are higher in mercury, but still okay to eat.
The FDA recommends consuming fish lower in mercury. For tuna varieties, skipjack earns the Best Choice label from the FDA, while yellowfin and albacore receive the Good Choice label. The FDA suggests avoiding bigeye tuna, which has the highest levels of mercury.
Mercury levels in canned white tuna, which is exclusively albacore, are almost three times higher than those found in smaller skipjack tuna commonly used in canned light tuna products.
Virtually every type of fresh, smoked or canned oily fish counts, except for canned tuna. This is because most fish is processed in the can from raw, whereas tuna is cooked prior to canning. This significantly reduces the levels of long-chain omega-3 fatty acids.
Difference between fresh tuna and canned tuna
Fresh tuna can last only about a week after leaving the water whereas canned tuna is available all year round. Fresh and canned tuna provide the same good omega-3 fats. However, canned tuna can be higher in sodium, fat and calories if it is packed in brine or oil.
Bluefin is not used in canned tuna. Bluefin is the darkest and fattiest of any tuna – and also the largest of the commercially caught tuna species. Bluefin tuna can weigh over 1,000 pounds. Young Bluefins have a lighter flesh and are milder in flavor.
MSC certification is a truly independent verification system, ensuring that tuna is harvested responsibly.” John West Australia accounts for over 40% of the supply of canned tuna in Australia, most of which is sourced from the West Central Pacific Ocean.
Australian fisheries exports are dominated by high- value products—such as rock lobster, premium tuna species and abalone—while imports largely consist of lower value products—such as frozen fillets and canned fish.
Our fisheries
Eastern Tuna and Billfish Fishery, spanning the east coast of Australia from Cape York to the South Australia–Victoria border. Southern Bluefin Tuna Fishery, including the entire sea area around Australia.
Yellow Fin Tuna are near the surface of tropical and subtropical oceans around the world. They are Vietnam, India, China, Indonesia, and the Philippines sea. Yellow Fin Tuna distinguishes from other tunas by their long, bright yellow dorsal and a yellow strip down the side. This fish is a torpedo shape.
More than 200 different species of seafood are imported into Australia, the most significant species groups being prawns, fish fillets, squid, octopus and tuna, which is mostly canned.
The tuna loins are shipped from Majuro in the Marshall Islands to a canning facility in the Philippines and then sent to the U.S.
What is the black or dark red on tuna and swordfish and is it okay to eat? That dark, nearly black area in the middle of your tuna or swordfish steak is nothing bad or unhealthy, although you may not like its strong flavor. It is a muscle that is rich in myoglobin, a blood pigment.
Canned tuna typically ranges from 4 ounces to 12 ounces per can. A 4-ounce can will usually contain about 2. 4 ounces of solid, edible tuna, while a 12-ounce can typically contains about 8. 8 ounces of solid, edible tuna.