04/16/2002

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Chow Line: Try singing to a different tuna (for 5/5/02)

Writer:

Martha Filipic
filipic.3@osu.edu
(614)292-9833

Source:

Sharron Coplin

What is the difference between albacore tuna and other kinds of canned tuna?

Tuna connoisseurs (believe me, they're out there) consider albacore tuna the finest variety of tuna available. Its firm, light-colored flesh is the only type of tuna that can be labeled as "white meat" on cans. Its flavor is mild compared to other types of tuna.

Another plus for Flipper fans: Unlike other types of tuna, albacore tuna fish don't swim with dolphins, so the friendly mammals aren't at risk of getting caught up in the catch. However, other kinds of tuna can be labeled "dolphin safe" if no dolphins were killed or seriously injured during the tuna catch, according to National Marine Fisheries Service guidelines. (The guidelines have been credited for reducing the number of dolphins killed during tuna fishing from 133,000 per year to less than 2,000 per year.)

Although there's not much difference between different types of tuna nutrition-wise, there can be differences in fat content depending on differences in the fishery, the fish's diet and water temperature -- they can affect fat content by as much as 2 grams per ounce. Even if you buy the same kind of tuna every time, be sure to check the Nutrition Facts labels -- that information changes according to what's in the can.

Remember, higher-fat tuna isn't always a bad thing. Tuna naturally high in fat will give you more omega-3 fatty acids -- a type of polyunsaturated fat associated with a lower risk of heart disease and possibly other diseases. That's why the American Heart Association recommends eating at least two servings of fish per week.

When comparing different types of canned tuna, nutritionists often recommend choosing water-packed over oil-packed. One reason is calories -- water-packed almost always has fewer. Also, when draining oil-packed tuna, the oil mixes with some of the fish's natural fat, causing you to lose some of those omega-3 fatty acids. Oil and water don't mix, so draining water-packed tuna doesn't have the same effect.

Whether you like canned tuna or not, you might want to try fresh tuna fillets or steaks. Most people say fresh tuna tastes completely different than canned. It can be grilled, broiled, baked or poached. Fresh bluefin tuna has a bit more fat -- giving it more flavor -- although most people think yellowfin tuna is just as good. Other varieties, even albacore, also may be available, depending on the market.

Chow Line is a service of The Ohio State University. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH 43210-1044, or filipic.3@osu.edu.

Editor: This column was reviewed by Sharron Coplin, registered dietitian and Ohio State University Extension nutrition associate in the College of Human Ecology.