Albacore vs Tuna
Tuna is one of the most sought after food items nowadays. It’s not just because of its taste rather it is most likely because of its health benefits. Nevertheless, there are many types of tunas and these are: the bluefin, yellowfin, skipjack, bigeye, bonito, blackfin
and the albacore. The latter is marketed as white meat. In fact, it is the only tuna among the seven types that is hailed as having the truest white meat. In the grocery stores it can also be marked as ‘fancy white’ or simple ‘white tuna.’ This is probably the reason why it’s more expensive that regular tuna.
Albacore tuna is dubbed as the second largest commercial catch in the U.S., after the yellowfin tuna. This fish is usually obtained from the eastern Pacific oceanic areas. In this connection, regular tuna usually comes from yellowfin because of this big catch.
Moreover, this is also the reason why yellowfin and albacrore are the two tuna types that are readily available at sea food restaurants and sushi bars. At these food spots, albacore is usually prepared as sushi or sashimi especially at the Japanese restaurants.
Unlike ordinary tunas, albacore also contains more omega 3 fatty acids. This makes it a healthier food choice that is good for one’s heart and even fights certain types of cancer. These fatty acids actually increase the total fat content and calorie value of the product. This is not that bad at all since, as mentioned, this is a good type of fat.
Contrary to the claim of other people, albacore tuna has a low amount of mercury, says a recent finding by the FDA. Nevertheless, it is also true that not all albacores are the same. This means that some canned albacores are healthier while some may not be that healthy. The reason for such is on the handling of the fish upon catching, packaging and also the size of the tuna itself. Adding other fillers like soy, water and vegetable broth may degrade the full taste of the albacore. Regarding fish size, it is said that fishing smaller albacores are better tasting that the bigger fishes.
In summary:
Albacore has a non metallic and a non-fishy taste compared to regular tuna. It is said to have the lightest flesh, not to mention, the mildest tuna flavor around.
Albacore is priced higher than regular tuna
Albacore has more fats and calories than regular tuna.
According to a recent FDA report, in moderation, albacore has lower mercury levels than other tuna products.
5. Albacore is a specific type of tuna while tuna is a more general term that has many subtypes like bluefin and yellowfin among others.
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Pretty good article. Me, i prefer albacore tuna because of its tough texture. Cutting into an albacore steak kind of reminds me of cutting into a balloon full of sand…That is, unless you buy it in a can. Anyway, has anyone else tried bluegill? It’s pretty good, i kind of wish they sold bluegill in cans as well. Maybe one day…
– Big Jim
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hey big jim my friend wants to know why your called big jim but i know dirty bugger. liam
@ is gay
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hey big jim, im small gary i have a friend called medium bob. we are swingers who are up for anything if you know what i mean 🙂
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Hey Big Jim, my name is Carole and I’m a stay-at-home mother. I try to feed my children, ages 3, 5, 6, 11, 12, and 27, albacore tuna 11-15 times per week. It’s cheap and easy to make and almost always tastes great! (I once tried pulling a fast one on my 27 year old and gave him regular tuna; he beat the snot out of me.) The only problem I have is that it’s the same old tuna sandwiches every time. Is there really a tuna steak? That would be a nice change instead of sandwiches!
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You are weird.
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tuna becoming static Carole? Mix in chopped onion. A dash of lemon juice, yes even with the standard mayo, changes it slightly. One brand adds lemon juice into the can (now 5 oz, down from 6 is you look, early 2000.
A family routine is ‘tuna fish salid’ which others would call macorroni salid. 6 cans, plus 1.5 pounds of #35 elbows, mayo (6 heaping tablespoons), a head of celery chopped into 1/4 inch lengths, one green pepper sliced, maybe quarter of a diced onion, and some sweet relish.
If onion is bitter, microwave it for one minute after chopping.
Salt to taste, which like potatos or corn, is highly desirable.
Better the next day.
Very important; after pasta cooked and cooled/cold rinse, add one can of tuna in oil (slightly drained) to keep pasta from sticking; Refrigerate an hour or more. Only add Mayo after that hour, then you can all the rest too.
Standard tuna on an Engish muffin or salted bagel is great. Hamburgers (no tuna) on Engish muffins is better than a horoizontal encounter between 2 married people for some strange and totally unknown reason. trust me.
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There is tuna steak it is roughly 9.99 a pound at stop n shop in weymouth Mass….worth every cent
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hey big mans ill bust you up init you get me i have like loads of sporks innit also ill ring my mate terry ill get him jab you up. sound
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yeh man. i really like da tuna it cure me munchies. i hav fi get me sum propa ganj if you know any dudes bruv.
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I just ate a spicy albacore tuna roll. Total of 8 pieces…dipped in soy sauce and wasabi. Great stuff.
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I luv me some albacore, i love to make albacore and peanut butter sandwiches with it. I love to cook it in the microwave for about 60 seconds. Hit and you will never quit it. I finish it off with a albacore vanilla shake.
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“Please note: comment moderation is enabled and may delay your comment.”
This is a joke- right? Moderated by what? I can’t ask ‘who’, because obviously a normal person wouldn’t let at least half of these comments from half-wits to be published on any site worth its’ salt.
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It’s not accurate to say that “regular tuna” comes mostly from yellowfin, when it mostly comes from skipjack.
http://www.bumblebee.com/the-difference-between-various-types-of-canned-tuna/
http://www.seafoodhealthfacts.org/seafood-choices/description-top-commercial-seafood-items/canned-tuna
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You folks should try mixing your tuna or albacore with mayo, onion, tomato, and Serrano peppers. Boom! Spicy and tasty! Just saying.
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Half a sleeve of crackers plus one can tuna plus one egg. Smush together with a fork, shape into patties and fry in a skillet (I like cast iron, but teflon works too) over medium high heat. Salt, pepper, and ketchup to taste, yum!
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Do the same with can salmon. Delicious!!!
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Do the same with good can salmon. Delicious!!!
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