There are countless cans of tuna lining grocery store shelves, ranging from budget-friendly options to premium varieties. But is there truly a discernible difference between these various offerings? To answer this question, we’ll explore the four key factors that influence canned tuna flavor and help you decide which can is best for you.
The first variable is the tuna species. Common varieties include skipjack, albacore, yellowfin, and bigeye. Skipjack is often used for generic “tuna” labels and katsuobushi (a key dashi ingredient in Japanese cuisine). Albacore is another popular canned option, sometimes dubbed the “chicken breast” of tuna. Yellowfin and bigeye are usually reserved for steaks, sushi, and sashimi.
The second factor is texture. Options range from chunk light and solid light to chunk white, solid white, fillets, and even belly. The best texture depends on your intended use. Solid or fillet tuna is visually appealing for salads, while chunk tuna is perfect for tuna salad sandwiches.
Canned tuna varieties with different textures
The third variable is the packing liquid. Tuna is typically packed in water or oil (often olive or vegetable oil). Water-packed tuna is generally considered healthier and more versatile, as you can add your own oil and seasonings. Oil-packed tuna offers convenience and a richer flavor, but the oil quality might not be premium.
The fourth factor is added ingredients, which can include salt, vegetable broth, spices, and other flavorings. These ingredients can significantly impact the final flavor profile, offering options from traditional to more exotic blends like mango habanero.
Different cans of tuna with various packing liquids and added ingredients.
So, does the tuna species impact taste? Absolutely. Albacore often has a milder flavor compared to the more robust, sometimes “fishy,” taste of skipjack.
Tuna processing typically involves cryogenic freezing on fishing boats, followed by thawing, precooking, cleaning, sorting, and canning at processing plants. While most canned tuna is labeled “wild caught,” there are varying fishing methods, including longlines, purse seines (with or without fish aggregating devices), and trolling lines. Sustainable fishing practices, like pole and line catching, are often highlighted on labels like MSC certified.
Various species of tuna, including bluefin, bigeye, yellowfin, albacore, and skipjack.
Beyond taste and texture, mercury content is a valid concern. While all fish contain mercury, levels vary. Larger species like bigeye, bluefin, and yellowfin tend to have higher mercury concentrations than albacore and skipjack. Skipjack generally has the lowest mercury levels. Consumption guidelines vary based on age and pregnancy status.
Which can of tuna reigns supreme? Albacore offers the greatest versatility due to its mild flavor, allowing customization with various spices and oils. However, the ideal choice ultimately depends on personal preference and intended use. Skipjack mimics classic deli-style tuna salad, while flavored and oil-packed options provide convenient snacks. Experimenting with different species, textures, packing liquids, and added ingredients is the best way to discover your favorite canned tuna.
