6 CANS: Albacore
No Added Salt or Oil
Serving Size 2oz., 1/3 can (57g)
Amount Per Serving
|Calories from Fat 36
|Total Fat 4g
| Saturated Fat 1g
| Trans Fat 0g
|Total Carbohydrate 0g
| Dietary Fiber 0g
| Sugars 0g
1590mg total omega-3s per serving
EPA 310mg and DHA 1190mg
Vital Choice Troll-caught Solid White Albacore Tuna Natural (No Salt or Oil Added)
Very low in sodium
Certified Kosher OU B.Y. & M.T.
Great Treat for people, dogs & cats!
Monterey Bay Aquarium "Best Choice”
Fishery certified sustainable by
Product of USA
Unlike most canned tuna, which is cooked twice — once before
canning and once afterwards — ours is cooked only once, in the can.
This unusual practice yields exceptionally high omega-3 levels,
fresh flavor, and firm texture, compared with virtually all other brands.
Vital Choice albacore tuna is caught and immediately flash frozen
upon harvest to preserve its freshness.
Our albacore is individually line-caught in the North Pacific, using the
sustainable troll method.
ensures careful handling of each fish, safety for dolphins, and very minimal
Accordingly, our canned tuna is certified sustainable by the
Marine Stewardship Council (MSC).
And all albacore from our North Pacific fishery is categorized as
a "Best Choice” by the Monterey Bay Aquarium.
Pedatory fish such as tuna accumulate mercury over time. However, we only are
provided with younger, smaller albacore (15 lbs or less) for optimal purity.
Ready To Eat
Our canned products are fully cooked and ready to eat.
FREQUENTLY ASKED QUESTIONS
What is the difference between standard canned
tuna and Vital Choice troll-caught albacore?
We offer our customers only the best, purest, sashimi-grade albacore tuna
available, both canned and as as fresh-frozen portions..
The Vital Choice difference: Tuna individually troll-caught by hand, and frozen
All of our albacore tuna is individually troll-caught by second-generation tuna
fisherman Paul Hill, a neighbor here in Bellingham, Washington.
Tuna "trollers” like Paul work almost like recreational fishermen, using
shallow-depth, single-hook lines to catch one small tuna at a time. Once brought
on board, the tuna are placed in the flash-freezer within twenty minutes, and
frozen solid within two hours.
As Paul says, "Our flash-frozen tuna tastes fresher than any fresh tuna you can
buy. The fish remains completely frozen between the time it's captured to the
time it is canned or until Vital Choice customers take it out of their freezers.
It's almost as if you caught the fish yourself and cooked it on the spot. And,
thanks to their higher oil content, these small albacore are moister and more
flavorful than the large tuna caught by long-line boats.”
And as he points out, his methods ensure sustainability: "Our gear is specially
designed for trolling, so we get virtually no bycatch of other species and
present no threat to the albacore population.”
The Monterey Bay Aquarium's Seafood Watch agrees that the troll albacore fishery
of which Paul is a member is eminently sustainable, with no risk to other
species … an opinion ratified by the Marine Stewardship Council, which has
certified the North Pacific troll albacore fishery as a sustainable one.
To ensure that Vital Choice tuna are as pure as possible, we select only the
smallest of Paul's catch—fish weighing no more than 14 lbs.
Careful canning protects nutrition,
texture, and flavor
Large tuna canneries do something very bad for flavor, texture and omega-3
levels ... namely, they cook their tuna twice:
First, they bake the fish whole on a rack, which makes it easier and cheaper to
remove the meat, but drains many of the omega-3s.
The meat is then de-boned and packed in cans along with flavorings and chemical
additives (e.g., pyrophosphate or hydrolyzed casein).
The cans are sealed, and the fish is cooked again. (They don't have a choice ...
fish must be cooked after it's in the can, to ensure safety. But that's the only
cooking our tuna gets.)
Cooking tuna twice like this yields lower costs and higher profits ... but it
yields a mushy, fishy product that's substantially lower in omega-3s.
In contrast, our troll-caught tuna is packed into the can raw and cooked only
once to preserve all its natural oils and flavor.
This difference in processing methods means that our canned troll-caught
albacore contains several times more omega-3s per serving, compared with the
major national brands.
White versus light: telling tuna apart
Skipjack, bluefin and yellowfin (ahi) tuna are canned and sold as "light" tuna
(off-white or pinkish in color).
Albacore (longfin) is better-tasting and free of the fishy flavor associated
with light tuna; it is the only tuna that is and can be labeled "white."
But even albacore varies in quality, depending on how and where it is caught,
and how it is processed and packed.
Long-line versus troll-caught
Large commercial fishing boats typically catch their tuna using "long lines"
that lay deep in the water and hold hundreds—even thousands—of hooks.
These long lines often extend 10 miles from the boat, and are pulled only when
full—typically a full 12 hours after being put in the water. As a consequence,
the fish is not always fresh by the time it is landed.
Because the lines lay so deep, they catch older, larger (25-80 pound) albacore,
which contain fewer omega-3s and more mercury. As tuna become older and larger,
they accumulate more and more mercury from their diet of smaller fish.
Some of the mercury in the ocean comes from coal-burning power plants and other
industrial polluters, but a large proportion comes from undersea volcanic vents.
It is consumed by ocean microorganisms, and then works its way up the food chain
to tuna and other predatory fish.
How much mercury is in your albacore compared to other tuna?
Because we purchase only troll-caught fish weighing 15 lbs or less, Vital Choice
albacore contains substantially less mercury than is found in standard canned
The mercury content of individual fish will vary, but tests by Oregon State
University show that the smaller, younger albacore tuna caught by the troll
fishery that supplies our tuna average less mercury than the generally much
larger, older tuna caught for canning by national brands.
And because we choose only smaller fish from this certified-sustainable troll
fishery, testing by independent laboratories confirm that Vital Choice albacore
averages substantially less mercury than national brands of "white" (albacore)
Based on tests in 2013 and 2014, the average mercury content of Vital Choice
albacore is about 0.25 ppm. (Test results obtained from 2008 through 2014 ranged
from 0.16 ppm to 0.271 ppm.)
In contrast, the FDA-reported average mercury concentration in fresh and canned
albacore is 0.354 ppm.
The FDA's average figure (0.35 ppm) is higher than our average (0.25 ppm)
because the FDA tested standard canned and fresh albacore, most of which is
older and larger than ours.
In addition to being the purest fish, our smaller albacore also have higher
average levels of omega-3s per pound.
This is in contrast to larger, long-line caught albacore canned by national
brands, which are higher in mercury and lower in healthy fats per pound. And
those larger albacore get cooked twice, which further reduces their omega-3
Albacore tuna test results from Consumer Reports (2011) and the organization
Mercury Policy (2003) averaged 0.475 ppm and 0.5 ppm, respectively.
This means that the average mercury level in our albacore ranges from 29% to 50%
lower than the average levels in national brands of canned albacore, and that it
falls 75% below the FDA's limit of 1.0 ppm.
Note: As with albacore, the U.S. FDA's tests of yellowfin (ahi) tuna show an
average methylmercury level of 0.354 ppm. Unlike the situation with our albacore
— which comes from a local fisherman — we are not able to select smaller
Consumer Reports magazine: January 2011. Accessed at http://www.consumerreports.org/cro/magazine-archive/2011/january/food/mercury-in-tuna/overview/index.htm
Bender, MT (June 2003). Canned Tuna, Mercury Policy Project. Accessed athttp://www.mercurypolicy.org/new/documents/CanTheTuna061903.pdf
U.S. FDA. Mercury Levels in Commercial Fish and Shellfish (1990-2010). Accessed