Tuna is an excellent source of omega-3 fatty acids rich in protein, niacin and phosphorus. When canned, other foods products lose much of its nutritive contents. Not like tuna, canning poses no dramatic decline as far as its nutritive value is concerned. Another notable quality is that tuna has a delicious and satisfying taste and can be cooked easily.

Population is Distinct and Rare

Tuna of this kind differ from other species because they abound in the colder region of the Pacific tropical area. The flavor is richer and size is smaller because they are harvested at a younger age. Another reason why they are set apart from other tunas is because they are caught at the early stage of their maturity. Their habitat is characterized by a colder environment. It is also perceived to be healthier and easier to sustain according to the Monterey Bay Aquarium Seafood Watch.

High Omega-3 Content

Omega-3 can only be found in products of the sea, tuna in particular, which are vital to promoting good heart condition.  This essential fatty acid is also crucial in helping reduce blood pressure, prevent Alzheimer’s and coronary heart diseases, infant and neural brain development and improvement of degenerative ailments like rheumatoid arthritis. In comparison, the newly harvested fresh troll-caught albacore tuna contains two to three times more omega-3 fatty acids than a majority of other fishes. The same is true with canned albacore tuna which has more omega-3 than with other tuna varieties. The American Heart Association recommends consumption of 2 servings of fish with omega-3 fatty acids.

Common Albacore vs. Troll-Caught Albacore

The ordinary “white meat” albacore tuna variety that is commonly sold in the supermarket originate from the temperate tropical area of the Pacific region. It has lesser omega-3 fatty acids content and almost fat free. It is bigger in size because it is harvested in its maturity and is less delicious.

Troll-caught tuna is younger and is nurtured in the cold area of the Pacific and has more omega-3 content. It is smaller in size because it is harvested at its younger stage and tastes more flavorful.

Processing techniques is a significant factor and affects the quality of omega-3 content of the tuna. For this reason, careful handling and cooking prior to its canning is important so as not to diminish its omega-3 value.

Know More About Light Meat Canned Tuna

Another common variety is the light meat tuna called yellowfin or skipjack tuna. It has flesh that is a little darker in color than the albacore tuna. It is also caught in the temperate warm region of the Pacific water has less fat but is rich in protein. It has lesser omega-3 fatty acids than the troll-caught tuna. Oftentimes, labels in the cans do not identify the type of tuna variety used.

Where to Buy Troll-Caught Albacore Tuna

Catch season is at its peak from July to September in the Pacific Northwest where this tuna variety thrives. To preserve its nutrients, harvests are frozen to find its way in the local food shops. There is canned gourmet style tuna sold in specialty or grocery stores and via the internet where it is identified and labeled as “three grams fat per serving”.