Albacore Tuna — A high-fat variety, rich in omega-3 fatty acids, the albacore has the lightest flesh, white with a hint of pink, and is the only tuna that can be called white. Its mild flavor and prized white flesh make it the most expensive canned tuna.
Bigeye Tuna — Known in Hawaii as ahi, bigeye tuna are similar in general appearance to yellowfin tuna and are the deepest ranging of all tuna species, with a range of greatest concentration at 150 to 250 fathoms. With its mild flavor and desirable fat content, the bigeye is often used in canned tuna.
Bluefin Tuna — Among the largest tunas are the bluefin, which can weigh over 1,000 pounds. Young bluefins have a lighter flesh and are milder in flavor. As they grow into adulthood, their flesh turns dark red and their flavor becomes more pronounced. Bluefin tuna is used in sushi and sashimi and is not canned.
Chunk Tuna — Is a mixture of cut pieces of varying sizes.
Docosahexaenoic Acid (DHA) — An omega-3 fatty acid that is essential for the healthy development of the fetus and young child.
Mercury — Mercury is a basic element of the earth that occurs naturally in air and water. It is also a by-product of industrial activity. In nature, mercury is emitted into the atmosphere through soil erosion, volcanoes, and forest fires. In seawater, the source is usually underwater volcanoes. According to scientific estimates, the majority of the mercury released into the environment comes from natural sources.
Methylmercury — methylmercury is an organic form of mercury produced in bodies of water through the action of bacteria.
Selenium — Selenium is incorporated into proteins to make selenoproteins, which are important antioxidant enzymes. The antioxidant properties of selenoproteins help prevent cellular damage from free radicals. Free radicals are natural by-products of oxygen metabolism that may contribute to the development of chronic diseases such as cancer and heart disease. Other selenoproteins help regulate thyroid function and play a role in the immune system.
Skipjack Tuna — Similar in flesh to the yellowfin, skipjack can weigh up to 40 pounds but typically range from 6 to 8 pounds. The fish get their name because of their lively movement in the water, where they seem to skip along the surface. Also known as arctic bonito, oceanic bonito, watermelon and, in Hawaii, aku, Skipjack is the most commonly canned fish on the market today.
Solid Tuna — Also called fancy, solid tuna is a solid portion of a loin, cut to fit the can, and packed in one layer.
Yellowfin Tuna — Also called ahi, the yellowfin tuna is usually larger than albacore, reaching up to 300 pounds. Their flesh is pale pink and must be called "light", with a flavor slightly stronger than albacore.
