Tuna is canned solid and in chunks. About ten different species of tuna are canned, but labels usually distinguish only between ‘white tuna’ and ‘light tuna’.
Albacore
Albacore is high in fat and rich in EPA/DHA; it has the whitest flesh and is typically referred to as white tune; it is eaten both canned and fresh.
It is a member of the Scombridae family of tuna and mackerel. The albacore is an excellent light-tackle gamefish.
The average weight for albacore is between 1-0 and 25 pounds. Albacore generally contain more methylmercury than other types of tuna and may also contain more lipophilic compounds.
Northern Bluefin
The Northern Bluefin tuna occurs in commercial quantities in the Atlantic and Pacific Oceans, from 70 °N to 25 °N and to a smaller extent south of the equator in the Pacific. The fish is high in fat and EPA/DHA; it is a slow-growing and thus rarer species than albacore and has a very high-quality meat; its major market is Japan where it is used for sashimi.
Southern Bluefin
Stocks are in decline and thus it is harder to obtain than other tunas. It is the most expensive fresh tuna. They are distributed only in southern hemisphere and mainly inhabit cold waters around 40 °S.
This is unique species of tuna, in that one stock is distributed throughout the three major oceans, Pacific, Indian and Atlantic.
White tuna
