Albacore is firm and meaty, with a light, mild flavor. Yellowfin and skipjack are a bit softer and have a richer, more intense taste. The choice comes down to personal preference: If you like a less “fishy” tuna experience, go for white tuna; if you want stronger flavor, light tuna is a better choice.
Solid White Albacore Tuna, also known as white tuna, possesses a firm and steaky texture. With its lighter colored flesh, commonly found in large albacore tuna, Solid White Albacore Tuna has a mild and fresh-tasting flavor that is great on its own, or in almost any recipe that calls for tuna.
Wild Albacore Solid White Tuna in Water, No Salt Added. Blue Harbor Fish Co.'s canned albacore tuna was the top choice for our testers when it came to flavor and texture.
Skipjack are the smallest of the major tuna species, while yellowfin are larger. So, the fact the canned tuna in Australian cupboards is likely to contain smaller species is already a bonus when it comes to reducing mercury risk.
Manufacturers know this, so canned tuna is precooked whole before it is processed. And then it is cleaned, separated and cooked again once inside the can. This process is necessary to kill bacteria, but it also sometimes causes the creation of a histamine that can give the canned tuna that “fishy” smell.
A lemon does wonders
As it turns out, lemons are the key to breaking that intense fish odor. "You take the tuna, you drain it off, and then you squeeze a whole lemon on it," Nadia Munno told Tasting Table. "It makes it a lot milder and it doesn't give off [the smell]," she continued.
Oily fish are fish that contain at least 10% fat, most of which are the healthier omega-3 oils. In Australia, the oiliest fish include: canned salmon and sardines, some varieties of canned tuna, salmon, gemfish, blue-eye trevalla, blue mackerel, oysters and arrow squid.
Sirena Tuna is made with only the highest quality ingredients, including our premium oil blends and high specification tuna. Our commitment to sustainability is paramount to our business: 100% of our tuna is pole and line caught.
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. Bigeye tuna should be avoided completely, but that species isn't used for canned tuna anyway.
If you're concerned about limiting the amount of mercury you consume, and if you've eaten no other fish during the week, Consumer Reports says up to 12 ounces a week of Bumble Bee Chunk Light, Chicken of the Sea Chunk Light, Safe Catch Wild Elite, and StarKist Chunk Light tunas are the safer choices among the products ...
From a nutrition standpoint, water-packed tuna provides you with pure protein and a more subtle tuna flavor. Oil-packed tuna, on the other hand, has a softer texture and stronger tuna flavor.
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.
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 light tuna is in the “Best Choices” category and it is fine to eat 2 to 3 servings per week. We recommend that you eat a variety of fish. You may wish to try other affordable fish in the “Best Choices” category such as canned salmon or sardines, frozen fish, or fresh fish that are at a reduced price.
Is canned tuna safe to eat regularly? Yes. In general, it is safe for all population groups, including pregnant women, to consume 2-3 serves of any type of tuna per week (canned or fresh).
Is John West canned tuna healthy? Yes it is. It's packed with protein and is one of the healthiest canned fish you can eat. That's why making it a regular part of your diet is a good idea, especially if you want to give your body the benefit of some real protein power.
According to LiveStrong, eating more than the advised amount of tuna each week can result in increased exposure to mercury, a neurotoxin. Mercury poisoning can cause several concerning neurological symptoms, including coordination loss, memory problems, seizures, and tremors.
But scientists say more tests are needed to confirm that. Cooking does not remove mercury from fish because the metal is bound to the meat. For example, a piece of tuna will have the same amount of mercury whether it is eaten raw as sushi or cooked on the grill.
Interestingly, although tuna is a large predatory fish it generally has mercury levels <0.5 mg/kg.
Draining the liquid removes excess sodium, which is beneficial for salt-conscious eaters. And, perhaps even more important for tuna salad sandwich fans, removing that briny water will lower the chances of a soggy sandwich saga on your plate.
Tuna tastes even better when it's sweeter. Mix in a couple drops of stevia for a splash of sweetness that will balance out any excess sodium. Looking for more vegetables? Don't be afraid to top this with shredded carrots, celery, or even water chestnuts.