Canned Fish

About half of all fish consumed in the United States is canned. Tuna accounts for 76 percent of canned fish consumption; salmon comes in second at 9 percent, followed by sardines, shrimp, and crabs. Canning alleviates the problem of the rapid perishability of fish.

Tuna. Six species of tuna are canned and sold in the United States: yellowfish, skipjack, bluefin, Oriental tuna, little tuna, and albacore. “White” canned tuna comes from albacore and is the most expensive. All other tuna is labeled “light meat tuna,” although some of it can be quite dark. Canned tuna comes in three different styles: fancy or solid pack (a filet or whole piece), chunk (large pieces), and flake (fine pieces or grated). Solid pack has the best appearance and is also the most expensive. Tuna may be canned in either water or oil, so buyers should examine labels for nutrition information. The total calories (kcal) can vary drastically, depending on the canning medium. Each tablespoon of vegetable oil added to a can of tuna contains about 100 calories (kcal) and 15 grams of fat.

Salmon. Chinook or King salmon is the most expensive of the canned salmons. In the less expensive ranges are Sockeye (red salmon), Coho (medium red), pink, and chum. Salmon is often packed with the bones, which increases the calcium content, but only if consumed.

Sardines. Sardines are always packed with their bones unless otherwise noted on the label. They come packed in tomato or mustard sauces or in oil. It is even possible presently to find them on the shelves packed in jalapeno sauce or plain water.