Comments on: Tuna trivia: How much albacore can you eat?

By: mythandra

mythandra — Mon, 15 Feb 2010 18:25:57 +0000

hey guess what? the mercury content depends on where the tuna is caught. Most big fisheries catch their tuna off the Asian coast which has a higher mercury content than tuna caught along the North Pacific shore of the US.

By: Siel

Siel — Thu, 22 Jan 2009 02:35:02 +0000

Of course, eco-foodies also worry about the BPA in most canned food too :P

By: peterb

peterb — Mon, 19 Jan 2009 16:54:45 +0000

While canned tuna as a culinary food is questionable at best, for some of us (hi there!) it’s a comfort food.

However, part of the solution is easier than you think: chunk light tuna in olive oil is better than water-packed albacore. It tastes better, and it’s healthier. Canned albacore is flavorless.

So switch to chunk light, and be happy.

By: Siel

Siel — Tue, 16 Dec 2008 08:35:16 +0000

I do find it a bit odd that mercury content isn’t identified in that nutritional info box –

By: Summer

Summer — Sat, 13 Dec 2008 05:50:23 +0000

Scary. I ditched the canned tuna awhile ago and started using canned wild pacific salmon for sandwiches and ‘tuna’ melts. Even tastier. It’s pretty inexpensive at Trader Joe’s.