Yes, mercury is still a problem in tuna, remaining relatively stable at high levels, especially in larger species like albacore and bluefin, but canned light (skipjack) generally has lower, safer amounts for moderate consumption by most adults, though vulnerable groups (pregnant/young children) should be cautious and stick to low-mercury choices like canned light. Mercury accumulates in predatory fish, so size and species matter significantly.
But tuna, like many other types of fish, often contains mercury, which can be toxic to adults and is of particular concern to children, infants, and, especially, pregnant people.
Is canned tuna safe to eat regularly? Yes. It is safe for everyone (including pregnant women) to consume canned tuna as part of their fish intake. Canned tuna generally has lower levels of mercury than tuna fillets because smaller tuna species are used and the tuna are generally younger when caught.
According to the FDA, canned light tuna, made primarily from skipjack, is recognized as a fish with low mercury levels and is designated as a ``best choice.'' This means that you can eat two to three servings a week, or about 8 to 12 ounces.
It's safe to eat 12oz a week of low mercury fish . Canned light tuna is considered low mercury and safe to eat 12oz a week, with albacore being the exception. Check the oz on the canned tuna. If it's 4-5 oz can, that's 3 cans a week.
Researchers from Chalmers University of Technology have come up with a novel approach to packaging canned tuna infused in the water-based solution of amino acid cysteine. It was shown to remove up to 35 percent of the accumulated mercury in canned tuna, significantly reducing human exposure to mercury via food.
Japanese Standards and Practices
Fish used in sushi and sashimi must meet high freshness standards and are often flash-frozen to kill parasites.
The healthiest canned tuna is typically chunk light skipjack packed in water, due to lower mercury levels and fewer calories than albacore, but for maximum omega-3s, opt for pole-and-line caught albacore (in moderation due to mercury). Look for "no salt added" for sodium control, sustainable sourcing (pole-and-line/FAD-free), and brands that test for mercury (like Safe Catch or Wild Planet https://www.asweetpea).
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 ...
5 Ways to Make Your Canned Tuna Healthier, According to Registered Dietitians
Sirena tuna is considered good because of its premium quality, using pole-and-line caught yellowfin tuna, which results in a richer flavor, firm chunky texture, and lower mercury levels compared to other brands. Consumers praise its superior taste, often packed in quality oils or springwater, making it versatile for salads, sandwiches, and meals, despite being a pricier option.
Tuna, salmon, sardines, mackerel, mussels, oysters: The healthiest types of tinned fish.
Here's the most important takeaway – check the label before you buy a can of tuna. Smaller tuna accumulate less mercury, which makes some brands safer than others. Made with Skipjack tuna, common brands like Canned Light or Chunk Light only have about 20 micrograms of mercury in a five ounce can.
Initial signs and symptoms, such as fever, chills, shortness of breath, metallic taste, and pleuritic chest pain, may be confused with metal-fume fever, which is caused by cadmium exposure. Other possible symptoms include stomatitis, lethargy, confusion, and vomiting.
The concerns around daily intake stem from its mercury content. However, according to the NHS, which states a healthy, balanced diet should include at least two portions of fish a week, there's nothing there to say you can't eat tuna every day, unless you're trying for a baby, or pregnant.
If you're counting calories and maximizing omega-3 fatty acids, then tuna in water might make a great choice. On the other hand, if moisture, flavor, and vitamin D levels are your focus, then olive oil-packed tuna might be better. Whatever tuna you choose, it's important not to go overboard for this mild-flavored fish.
Tuna has 21.7 grams of protein per 3.0-ounce serving and is lower in mercury if you choose canned light tuna. Salmon provides 17.7 grams of protein per serving and is rich in healthy omega-3 fatty acids. Snapper delivers 17.4 grams of protein per 3.0-ounce serving, as well as heart-healthy polyunsaturated fatty acids.
Do not drain Safe Catch tuna. There are no additives and fillers. Empty it into a bowl, chop up the steak and mix it. The tuna will reabsorb its natural oils and juices for a moist and delicious taste.
All fish contain some methyl-mercury, but most fish in Australian waters have very low mercury levels. It is generally safe for everyone, including pregnant women, to consume two to three serves of tuna or salmon a week, canned or fresh.
Sirena's Ethical Sourcing Code
Sirena has developed a set of core values and principles by which we run our business. It includes our approach to safe and fair labour practices, and the responsible management of environmental and social issues in Sirena's supply chain.
The Best Canned Tuna, According to Chefs
The winner of the best canned tuna trophy goes to Sea Tales Albacore. Both Suzy Karadsheh and Peter Som stand behind Sea Tales Albacore because it has "nice chunks of tuna with a great tuna flavor that's not fishy in any way," Som says.
The Japanese 80% rule, called Hara Hachi Bu (腹八分), is a Confucian teaching to stop eating when you're about 80% full, not stuffed, promoting mindful eating, moderation, and longevity, common in Okinawa, a region with many centenarians, helping to prevent overeating and support healthy digestion by allowing the brain time to register fullness.
The traditional diet in Japan is built around a base of rice and other grains, with plentiful consumption of vegetables and fruits, and also fish, but relatively little animal fat, meat and sweets. In Japan, the presentation of the food is very important, and particular attention is given to the colors and textures.
Species of large tuna that are considered free of parasites include: Albacore, Yellowfin, Blackfin, Bluefin, Bigeye, Longtail, and Karasick. Fluke, Grouper, Jack, Bass, Trout, small Tuna, and Salmon (aquacultured and wild) may contain parasites and should be frozen for parasite destruction.