Why is Tuna like that? As opposed to say canned Salmon which is immediately as identifiable
INeedMana@lemmy.world 1 week ago
Are you sure there was only one tuna in the can? I don’t eat cans often but have you ever gotten a different batch of tuna? Like different sizes of chunks, different curl? I wouldn’t be surprised if into one can a sorted batch of similar patches from different tunas was packed. “To ensure the quality of experience”
tetris11@lemmy.ml 1 week ago
INeedMana@lemmy.world 1 week ago
No idea. But isn’t it that salmon meat more sticks together when tuna meat more often breaks apart?
tetris11@lemmy.ml 1 week ago
Did some googling.
Tuna is massive and lean by default and has more denser muscle and less fat. Fat holds it together and stops it falling apart. The lean muscle makes it taste dry. Tuna has to be chunked to get anything into a can.
Salmon is way smaller (typically can sized), very fatty and has fast-twitch muscle, all of which lead to a juicier more cohesive fillet.
INeedMana@lemmy.world 1 week ago
To think, one shower is all it takes to explore the flesh of fish :D
OmegaMouse@pawb.social 1 week ago
Possibly, but it’s always been quite hard to tell. Whenever I get cans it’s always in tiny flakes so I guess that could be from multiple tunas if one can needed a top-up etc.
zeppo@lemmy.world 1 week ago
If you get the more expensive brands or varieties it’s more likely to be solid pieces vs a slurry.
sxan@midwest.social 1 week ago
If you buy more expensive tuna, you’ll get cuts that are clearly from one fish. Albacore, for instance, I’ve never seen come in that shredded form.
Also, if you’re interested in sustainability, look for line-caught tuna. It’s not the only sustainable fishing practice, but it’s an eat one to remember. In the US, there’s an MSC certification on the can that’s a reasonably indicator that the company practices sustainable fishing.
If you’re getting cans full of flakes, it’s probably not all from the same fish, or even the same kind of tuna.