Do they have Heavy Tuna?

Cafe Society
1

I see cans of Chunk Light Tuna, but what is this in comparison to?

2

Light tuna is typically packed in water as opposed to oil.

3

Light tuna has to do with color, rather than weight or calories. Albacore is white tuna. Other types of tuna are generally called ‘light’. Either can be packed in water, oil or in a pouch.

http://www.chow.com/food-news/55050/what-is-chunk-light-tuna/
Here’s an example of light tuna in oil: http://www.amazon.com/Progresso-Solid-Light-Olive-6-Ounce/dp/B000EMOCJO

4

We’ll I’ll be darned - I’ve never seen that.

5

All the major US brands - Starkist, Chicken of the Sea and Bumblebee included - produce chunk light tuna in oil.

ETA - back in the 70s and 80s it was harder to find tuna in water than it is now. Oil was much more common.

6

So which do you prefer the taste of more, the light or the white? Any favorite brands? Any best values? Are the expensive ones in those little glass jars sold at the Italian deli worth the extra cost?

7

I much prefer the pouches to cans, but have never bothered to differentiate between white and light.

8

Now with extra mercury!

9

I like light. White is too dry. I also like the pouches. No muss, no fuss.

10

I very much prefer albacore tuna. I’ve never had it in oil, and I’ve never had any in little glass jars.

My cats insist on getting the tuna juice. They get pretty frantic about it, in fact, and we always have to open two cans of tuna at a time in order to get enough tuna juice for four cats.

11

Light in oil tends to be a little mushier and a stronger flavor.

White in water is milder and flakier.

I tend to like white better, if only because it’s what I grew up with and is (I’d assume) healthier to boot.

12

All I do with Tuna is add mayo and smack it on some white bread.

Tuna any other way is gross especially canned in oil.

I’ll tolerate a side of…tuna casserole…:frowning:

A big Chunk o’ Tuna is great straight out the can…but not them lil’ pieces of mush.

Sardines and the other odd Sea creatures in oil is awesome.

13

In general, if you want dark tuna that’s got to be fresh; the cans normally include cuts selected without the dark parts. I understand that in Spain the reason for this is that the two-tone cuts sell better at the fishmonger, but don’t know why would it be so in other locations.