Foodiosity also notes that tuna with more myoglobin, and therefore a redder hue (like Atlantic bluefin), can be substantially more flavorful than lighter colored varieties (like Albacore).
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.
According to Ty Mahler, co-founder of Sushirrito, fresh, premium-grade tuna will show a deeper red color and often have a softer, more buttery texture.
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 meat is darker in color – somewhere between a light tan and tan-ish pink. It has a soft texture and is more flavorful than white meat tuna. Typically it is found in a “chunk” pack, which means it is small pieces of the fish loin that have been chopped up. It may be packed in water or a vegetable oil.
Foodiosity also notes that tuna with more myoglobin, and therefore a redder hue (like Atlantic bluefin), can be substantially more flavorful than lighter colored varieties (like Albacore).
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.
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.
Is tuna OK to eat if it turned brown? As a general rule, tuna that has darkened in color but still retains a reddish hue is safe to eat. However, if it has no reddish hue whatsoever and is just dark, it would be best to discard and not consume.
The dark, purplish red color of freshly cut tuna is due to deoxymyoglobin, which in air changes first to bright red oxymyoglobin and then to brown metmyoglobin. Tuna purveyors must therefore hustle to rush their tuna from the boat to the sushi bar while it is still in the red oxymyoglobin stage.
There are numerous micro standards, but generally speaking #1 tuna is premium or sashimi grade with a deep red color that some might describe as cherry red. +2 is similar to #1 in color but lacks the same clarity. A #2 tuna can be somewhat pale in color.
Regardless if it's yellowfin, bigeye or bluefin, #1 tuna must exhibit high fat. The presence of fat will appear as marbling in the meat and near the skin. The texture will have a sticky feel to it and the color should be red, shiny and translucent. This is the best grade for all raw applications - sushi, crudo, etc.
According to Lacademie, raw tuna that has spoiled will appear off-colored, usually with a milky look or with shades of brown. Meanwhile, healthy raw tuna is a deep red or a light pink color. If your fish has started to change color or you see some sort of growth (like mold) toss that fish in the trash.
Small in size, and dark in meat color, Skipjack Tuna are your most commonly canned Tunas. In fact, over 70% of the US canned Tuna market comes from Skipjacks. Their meat texture is tender, allowing for small chunks, perfect for canning.
Light Tuna – There are a variety of fish that fall in the “light tuna” category. This tuna typically comes from either Skipjack or Yellowfin tuna. The meat is darker in color – somewhere between a light tan and tan-ish pink. It has a soft texture and is more flavorful than white meat tuna.
Yes. 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.
Bright red or pink tuna means it has been gassed. In its natural state, fresh tuna is dark red, almost maroon, sometimes even chocolatey looking. Don't worry, you most likely will have no ill effects from eating gassed tuna, according to the FDA.
The mean ppm of mercury in blackfins in the study was 1.07 ppm. As with other mercury-containing fish, you should limit consumption or avoid eating blackfin tuna if you are sensitive to mercury exposure or have been advised against eating certain fish by your doctor. Some sensitive populations include: Pregnant women.
Nutritionally, the two styles are pretty identical, with only negligibly higher levels of mercury in white tuna. Both are okay to eat and their mercury levels are low enough that having multiple servings of canned tuna is advised (although it's best to limit intake for pregnant women and children).
Light Tuna can be a mix of a variety of smaller tuna species, most often skipjack, but may also include yellowfin, tongol, or big-eye. The best uses for solid or chunk light tuna are in tuna salads, pasta dishes, and casseroles, where the slightly stronger flavor shines through.
The 2020-2025 Dietary Guidelines for Americans recommend eating at least 8 ounces of seafood per week based on a 2,000-calorie diet — and eating canned tuna every day is an excellent way to meet that. "Canned tuna is rich in omega-3s, which are part of essential fatty acids that your body can't naturally produce.
1. Is canned tuna fish good for you? Yes, canned tuna is a healthful food rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA.
"While canned tuna, especially light varieties, has relatively low average levels of mercury, individual cans can sometimes have much higher levels," Consumer Reports said.