Bluefin tuna are mainly caught in the Atlantic Ocean. They are the largest tuna, typically weighing around 600 to 1,000 pounds. Bluefin is usually served in top-notch sushi restaurants because it is, quite simply, the most delicious tuna available in the world.
Skipjack tuna is known for having a stronger flavor than albacore or yellowfin, something our testers noticed.
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.
Weighing 212 kg, this bluefin tuna fetched $273,000 at an auction in Tokyo's Toyosu fish market in the first week of January 2023.
Albacore, yellowfin, and skipjack are the most common types of canned tuna, but sashimi lovers may also be familiar with bigeye and bluefin.
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.
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 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.
Albacore (bincho) is the cheapest tuna-sushi cut -- it's also softer and flakier, so most agree the others are head and shoulders above it. You can generally order different cuts of each of these fish.
Yellowfin Tuna is a much leaner meat, with a milder and lighter flavour. Lacking the coveted fat content of Bluefin Tuna, Yellowfin Tuna is a much firmer meat. With bright red meat in its raw state, Yellowfin Tuna turns a brownish colour when cooked and offers a firm and moist meat with large flakes.
Oil vs Water
Tuna packed in water will contain fewer calories and less fat but also allows for the loss of omega 3 fatty acids to occur. Water-packed also dilutes the natural juices and flavors contained within the fish and can lead to a more rounded and less refined taste.
Bumble Bee Solid White Albacore Tuna in Water
This is the best pick if you're looking to incorporate more fish into your diet but you just can't stand, well, that “fishy” taste. The mild flavor of this canned tuna makes it easy to incorporate into salads, sandwiches, and pasta without overwhelming the whole dish.
While they are both delicious, there is a big difference in how they taste. Choose tuna if you prefer a lighter flavor and salmon if you're in the mood for something more “fish forward.” Atlantic is milder than wild Coho or Sockeye, but all types of salmon have a robust and recognizable flavor.
Kamatoro is also used as an ingredient in high-class shabu-shabu. Otoro is the name of the fattiest part of a tuna. Otoro has a characteristic sophisticated taste and a distinctive fat marbeling which makes the pieces to melt in your mouth.
The main reason why Toro is so expensive is because it is so rare. Toro refers to the fatty part of the tuna's belly, and the fattiest part is called Otoro, while the most fatty part is called tuna. The next most common part is called Chutoro. Akami, which is often seen in supermarkets, is the part with almost no fat.
One factor that makes bluefin tuna so expensive is the law of supply and demand, or as The Atlantic cleverly describes it — "sushinomics." To put it bluntly, there's only so much bluefin tuna in the ocean. All three species of the bluefin are overfished and the fish don't breed in captivity.
Salmon is more expensive (especially wild caught salmon) and is more likely to be considered a delicacy. Tuna has more mercury content so it's not recommended for pregnant women and young children. Tuna are a group of large, sleek, predatory fish found in the open oceans of the world.
If your iron levels are solid but you could use some more zinc, potassium, or phosphorus, then chicken is a better choice. In the end, the choice between tuna and chicken boils down to what you need. Whichever you choose, you're guaranteed lots of lean, low-calorie protein, with vitamins and minerals galore.
The National Fisheries Institute (NFI) is blasting a new study from US consumer advocacy group Consumer Reports recommending consumers limit their consumption or avoid canned tuna sold by leading brands Bumble Bee, Starkist and Chicken of the Sea, Safe Catch and Wild Planet because of mercury levels in the fish.
This may leave you wondering if eating canned tuna is safe, but the FDA says adults should be fine eating one or two servings a week, as long as those who are pregnant or breastfeeding avoid tuna and other fish that may contain mercury.
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.