Tuna is the most popular fish used for canning and is the second most consumed type of seafood in the United States, Japan.
The tunas (Thunnim) is include the most economically important species referred to as the principal market tunas because of the global economic importance and intensive international trade for canning and sashimi.
Canned fish is an excellent way to have fish available at any time. The best are canned tuna fish. Six species of tuna are canned and sold: yellow-fish, skipjack. Bluefin, Oriental tuna, little tuna and albacore.
Canned tuna labeled ‘white meat’ comes from albacore and is the most expensive. Canned albacore tuna has the most omega-3 fatty acid. The other species are labeled light meat.
Canned tuna are available packed in oil, water and brine. When fish is canned, processers often add fat in the form of vegetable oil. This added oil usually doubles the calories in the fish and adds up to ten time more fish.
Canned tuna fish
