Tag: White tuna

While many people associate fatty fish like salmon with high vitamin D content, canned white tuna is also a source. However, the amount of this essential nutrient can differ significantly depending on the tuna's species and preparation. This article provides a comprehensive overview of white tuna's vitamin D content.

Food safety authorities and consumers have reported that eating escolar can lead to a condition called keriorrhea, which causes an unpleasant oily diarrhea. This notorious gastrointestinal side effect is the primary reason why is escolar banned in certain countries, despite being widely available elsewhere.

While prized for its rich, buttery taste, eating escolar can cause severe, oily diarrhea known as keriorrhea in a significant portion of the population. This startling side effect is caused by indigestible wax esters stored in the fish's flesh, presenting a major dilemma for seafood lovers.

Did you know that albacore accounts for only about 4% of the worldwide tuna catch, yet it is a primary species for canned 'white' tuna? This common knowledge gap often fuels the debate around 'Is canned albacore tuna real tuna?' The short answer is yes, but understanding what makes it unique is key to appreciating this versatile and popular seafood.

Yellowfin and albacore tuna are two of the most popular varieties of tuna available, but a surprising number of home cooks are unaware of the significant differences between them. Understanding how is yellowfin tuna different from albacore tuna is key to choosing the right fish for your culinary creations, whether you're making a simple sandwich or a restaurant-quality meal.

While both types of canned tuna offer similar nutritional advantages like lean protein, albacore (white) tuna is higher in omega-3 fatty acids but also contains nearly three times more mercury than light (red) tuna, which is primarily skipjack. So, which tuna is better, white or red, for your culinary needs?

According to the U.S. Food and Drug Administration (FDA), consuming white (albacore) tuna should be limited due to its mercury content. While this fish is a great source of protein and omega-3 fatty acids, understanding the frequency of consumption is crucial for balancing health benefits with potential risks.