Is expensive Canned Tuna a scam?

Today, I answer a question that has been bugging me for years…what type of canned tuna should I be buying?

📃 RECIPE Link:

📚 Videos & Sources mentioned:

⏱ TIMESTAMPS:
0:00 Intro
1:04 Variable #1: Tuna Species
4:56 How is Tuna fished for?
8:22 Skipjack vs Albacore
10:29 How is canned Tuna made?
11:30 Variable #2: Texture
14:10 Variable 3 & 4: Packing Liquid + Added Flavors
16:07 Tuna Salad Testing
18:47 How much Mercury is in Tuna?
20:46 What’s the best can of Tuna?


MISC. DETAILS
Filmed on: Sony FX3 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:

[EthanChlebowski]

Canned Tuna ended up being way more interesting than I initially thought! What did you find most surprising?

[pepdawg]

These specific product deep dives are literally some of the best cooking content on the internet!

[javiercandas]

My father has an artisanal canning food company in Asturias, a region in the Cantabrian Sea (Spain) where albacore tuna (white tuna or thunnus alalunga) is widely consumed.

You have made a great video, and I would like to share and provide my knowledge about this type of tuna.

Every summer day, my father and I go down to the fish market at 6 in the morning to buy albacore tuna, which is caught with rod and line by Spanish boats respecting the environment. I mention this because, for example, in France and Ireland, the same albacore tuna is caught pelagically with nets, which bruise the skin, altering the texture and flavor.

At the fish market, albacore tuna is classified by size and quality, which determines its price. Albacore tuna can vary from 3 to 15 kg, with the larger ones being tastier.

We, having an artisanal factory, prioritize quality. That is why we process the albacore tuna while fresh, without freezing it at any time and handling it with care. This makes a huge difference compared to large-scale factories.

Once we receive the fish at the factory, we cut off the head and gut it. Then, it is cooked in water and salt, which is the optimal method to guarantee quality flavor and texture.

After cooking, the albacore tuna must be peeled by hand. It is worth noting that only 40% of the albacore is used as fillets for canning, and only 2-3% of each tuna is destined for ventresca or white tuna belly, which is the most prized and expensive part.

By working the albacore tuna in an artisanal way, we obtain a juiciness that is incomparable to other canned tuna on the market. This is most noticeable in the ventresca, as it is the part of the tuna where the most fat is stored, it melts in your mouth. It is something so good that it should be tried at least once in a lifetime. In fact, in Spain, it is not as expensive as in America; here a quality can costs around 8€, and a can of fresh, hand-filleted albacore in olive oil can be purchased for less than €3, and it is nothing like the commonly consumed cans.

Here, albacore tuna is consumed in refined olive oil; in water, it tastes worse. We also do not use extra virgin olive oil because it would overpower the delicate flavor of the fish. In fact, some manufacturers who can low-quality tuna add this type of oil to disguise its flavor.

In summary, albacore tuna is a tasty and delicate type of tuna that, when well-treated, is spectacular. Most gourmet canneries in Spain are located on the coast of the Cantabrian Sea. In Galicia, they excel in seafood preserves; in Cantabria, in anchovy preserves; and in the Basque Country, in albacore tuna preserves. Lastly, in Asturias, although there are not as many canneries, albacore is also widely consumed fresh.

[adrinavarro]

Super interesting comparison! I think it'd be important to mention that the $21 bonito belly can comes from Spain, where it costs just ~€6 in a supermarket. It's not that it's a premium product, it's just that it's an overseas product and priced as such!

[richardcutts]

The texture of canned tuna has changed over the years. What they now call 'chunk light' used to be called 'grated' and what they call 'solid light' looks like what they used to call 'chunk light'.

[pafeso]

Doing a comparison between cheap and expensive pepper and spices (maybe including freshly ground spices in a mortar and pestle) would be interesting

[JannikArndt]

I'm impressed by how every concept you mention is accompanied by a small visual that explains it in more depth. Thank you for that extra effort!

[zaqston]

I married someone who is Samoan and her family always gives us Wahoo which is presented just like Tuna. It comes in the can packed in oil and tastes a lot like Albacore. It's very mild, very meaty and I absolutely adore it in rice with some japanese rice seasoning. Pretty sure you can find it in a military commissary. Do try it if you can.

[j-tibz]

This same video but with sardines would be interesting! Canned sardines come in so many different varieties

[BelligerentWoW]

At 14:02 to 14:10 you mentioned that you were going to do testing of "Adding oil to water packed tuna and comparing with oil packed tuna" but it was never tested in the video. Is that going to be an extra on the other channel? I was actually looking forward to that comparison the most but was a bit disappointed that it didn't appear in the video like it was mentioned.

[HintsV]

I did a bit of a tuna deep dive a few months ago since I was looking for options to create quick protein meals on certain work days, starting with Wild Planet Albacore and Chicken of the Sea. I've come to realize that if mercury content were to ever be a concern, you can always opt in for canned sardines. Not only do sardines have a lower mercury content for being smaller fish, they are also more nutrient dense compared to tuna; I've had no issues making the traditional tuna salad featuring sardines instead of tuna. Canned sardines come in different canned varieties as well—whole, fillet, boneless, etc.. Many from forums online opted to go for the Season brand which is readily available in Costco. They also tend to be less fishy and have a overall softer, less stringy texture.

One thing I'd caution about buying flavored canned fish is that it is common for vendors to use inferior cuts and masquerade the quality of the meat with the various types of flavorings available.

[miyojewoltsnasonth]

7:23 I'll never forget the first time I ever had a tuna steak.

With cheap canned being the only tuna I'd ever had previously,
I had absolutely no idea just how meaty and tasty tuna could be.

[mr.blamochai]

I have to love the way ethan just comes up with the most convenient subjects to talk about and have a very interesting in-depth talking points on those subjects.
I absolutely adore your work!

[dudewaslos]

This is the perfect video to stumble upon at 4am in the morning

[secondleasegamer]

Where did all the yellowfin tins go? You mention having 3 cans of yellowfin but all you ever compare in the entire video is skipjack vs albacore.

[amyaurion]

Reminder that if you want to feed your cat tuna from a can: Absolutely do not under any circumstances give them oil packed tuna! That is for us humans alone.

[moondog-HMB]

21:59 Spent 15 years albacore fishing. Canned at home... i can't eat Comercial processed tuna. OMG, what a difference.

[Sondan]

These segments on 'This over That' are the best part of this channel. San Marzonos vs plum keep doing them !!

[radivel]

You should do Salmon. Pink Salmon vs others. I'm interested!

[JohnHausser]

Nice job bro !

Canned tuna sandwich is a go-to thing for me!