When it comes to shelf-stable tuna, consumers may want to reconsider which can to crank open. Not all tuna is created equal, whether you’re looking for the lowest-mercury option, or you want to make sure your fish was caught in an eco-friendly manner. We’ve gathered key data to help you figure out what you’re eating and steer clear of any questionable contents.
Single out what’s on the shelf
Canned tuna ranks behind shrimp and salmon as the third most popular seafood in the United States, with a market value of $1.5 billion. But tuna aren’t a single species of fish. “Tuna” is an umbrella term that encompasses 61 species scientists often categorize as “tuna and tuna-like fish.” Of these 61, only 14 are considered true tuna. And of the 15 sold commercially or caught for sport, usually just three varieties — albacore, skipjack and yellowfin — are sent to the cannery.
American consumers prefer albacore and therefore pay a premium for it — around $5.32 a pound retail, compared to $3.17 a pound for skipjack. Skipjack is smaller, faster-growing and more abundant than albacore or yellowfin. As we’ll see, the differences between these species can have big implications for sustainability and consumer health.
To begin processing, tuna are moved from the freezer to thawing tanks. These are large water tanks where the tuna is uniformly thawed to prepare for initial cleaning. The tuna is then loaded into metal racks, which are wheeled into large steam pressure-cooking chambers called retorts. Tuna is baked for a prescribed time and temperature, depending upon the size of the fish. This steam baking removes excess oils and prepares the tuna for the easy removal of skin and bones. After baking, the racks of tuna are moved to a temperature-controlled room for cooling. Once the tuna is cooled it is sent to the cleaning tables where the separation of edible meat (loins) from skin and bones begins. There are two stations used for preparing Albacore tuna – one for skin removal and another for deboning. These extra steps are taken to assure premium-quality canned tuna.
The cleaned loins are then moved to the canning process. Cans are automatically filled with tuna and move in a single line from the filling machine to the vacuum sealer. Next, the cans of tuna automatically receive the appropriate measure of salt, vegetable broth, water, or oil. Lids are then automatically clinched on the top of the can before entering the vacuum sealer, where the air is withdrawn and the lid hermetically sealed. The cans proceed through a water bath for cleaning off oil residue, and then are placed back into retort baskets. After the prescribed cook time and temperature, the sterilized canned tuna is removed from the retort and moved to a cooling area. When the cans have cooled they are labeled. The day following packing, quality control personnel cut open representative samples from the previous day’s pack and grade them for the following: vacuum, appearance, smell, texture, style of pack, cleanliness, and flavor. The results of the cuttings determine if the product is marketable as Bumble Bee. If the product receives Q.A. (Quality Assurance) approval, it is sent to the warehouse for shipment to the marketplace.
Throughout the entire process, important quality control measures are taken to meet Bumble Bee standards – one that is equal or superior to any premium brand for consistency in appearance, cleanliness, smell, and flavor. Bumble Bee Solid White Albacore Tuna sets the standard of quality for white meat tuna, and as a result it has enjoyed the Number 1 position in the marketplace.
How Tuna Fish Is Caught & Processed | How It’s Made Canned Tuna
FAQ
What is canned tuna made of?
Which fish is tuna made of?
What makes a fish a tuna?
Is canned tuna 100% tuna?
Is tuna a fish?
tuna, (genus Thunnus ), any of seven species of oceanic fishes, some very large, that constitute the genus Thunnus and are of great commercial value as food. They are related to mackerels and are placed with them in the family Scombridae (order Perciformes ). Tunas vary considerably, both within and among species.
Is tuna fish good for health?
1) Tuna is loaded with omega 3 and 6 fatty acids which help in reducing cholesterol. 2) Tuna is rich in potassium which is known to reduce blood pressure. Omega 3 fatty acids in combination with potassium bring an anti inflammatory effect and promotes heart health. 3) Tuna is rich in various vitamins and minerals like manganese, zinc, vit C and selenium which help in strengthening immune system. They help in reducing free radicals and protect the body from cancers. 4) Vit B that is present in tuna helps in strengthening bones. 5) It improves skin health as it is rich in vitamin B complex.
What are the different types of tuna fish?
The other commercially important species are the albacore, marked with a shining blue stripe on each side; the yellowfin, with yellow fins and a golden stripe on each side; and the bigeye, a robust fish with relatively large eyes. Tunas migrate long distances over all the world’s oceans and occupy tropical, temperate, and even some cooler waters.
Where do tuna come from?
Some tuna are born in the Gulf of Mexico and travel across the entire Atlantic Ocean to feed off the coast of Europe, and then swim all the way back to the Gulf to breed. These extraordinary marine animals are also integral to the diet of millions of people and are one of the most commercially valuable fish.