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Board Committees. Senior Management. Governance Documents. Our Framework. Economic Value Creation. Protein Delivery. Purchases Assessment. Planet Preservation. People Development. Sustainable Development Goals. Skipjack is smaller, faster-growing and more abundant than albacore or yellowfin. All seafood is to some extent polluted by mercury emissions from coal-burning power plants and other sources, but tuna often takes the cake. These sleek, swift-swimming predators are responsible for nearly 40 percent of dietary exposure to mercury in the U.
This is problematic, especially for pregnant women and young children who are encouraged to eat seafood rich in omega-3s. Some tuna species are riskier for consumers than others. As a general rule, the bigger and longer-lived a predatory fish is, the more mercury it tends to have accumulated in its flesh.
Mercury is particularly dangerous to fetuses, babies and young children. For this reason, the FDA recommends that adults and children eat no more than one serving of yellowfin or albacore a week, and no more than three servings of "light" or "chunk light" tuna a week. The good news is that mercury levels in some tuna populations are on the decline. Researchers suggest that this decline is linked with America's shift away from coal-fired plants — another good reason to support the development of solar and wind energy.
In addition to mercury contamination in tuna, conscious consumers may also want to consider how the species was caught as well as trends in its population. White tuna, for example, may not be the best choice on the sustainability front. Globally, albacore is considered a near-threatened species. Compared to albacore, skipjack fisheries are thought to be managed effectively and are categorized as "least concern" by international conservation groups.
The information on canned tuna labels can tell you about the tuna populations, how it's been caught, and more.
There are at least four types of tuna species sold in cans, but the most common species you'll see in cans are white tuna or light tuna. White tuna is composed of albacore and has a higher mercury level. Because albacore is a larger tuna species, it eats more fish that might contain mercury. This large tuna species has a firm texture and a light-colored flesh. The mild flavor of albacore is similar to that of a baked chicken breast. White tuna is the perfect canned tuna to use when you want the other flavors of the dish to stand out.
Light tuna is a mixture of several smaller tuna species, such as skipjack, tongol, and sometimes yellowtail, and these smaller fish reproduce faster. The flesh of these smaller tuna is a pale pink color, and light tuna typically contains much less mercury than white tuna.
It's also softer in texture and is more flavorful. Light tuna adds a nice flavor to other ingredients in the final dish. The decision you make based on the size solid, chunk, flake, and grated and what it;s sitting in water, oil, and olive oil will further affect the texture and taste of your canned tuna experience.
As the word implies, solid tuna is whole pieces of tuna squeezed inside the can, and white tuna may be sold as solid. Chunk tuna is basically solid but size-varying tuna pieces scrambled together, which makes it a little less expensive than solid tuna. Typically, light tuna is found in chunk.
There is another level of smaller tuna pieces: flake. This pressed tuna passed through a half inch mesh screen to make it so small.
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