The Difference in Tuna and Light Albacore

Albacore (also called longfin, ahi palanacan and tombo ahi) is one type of tuna. Tuna labeled "light tuna" may be yellow fin, skipjack or bluefin tuna. Although smaller albacore is actually whitish-pink and larger albacore is deep pink, albacore is the only tuna that is canned as "white meat" in the United States. Albacore comes canned as either "solid" or "white," the difference being that the "white" albacore is chunked and the "solid" is one layer of fish portions cut to fit the can.

Flavor

• Albacore does not have as much flavor as other tuna, whereas "light" tuna has more of a "fishy" taste and smell. However, albacore is good for salads and sandwiches, pasta dishes and as a substitute for chicken. Light tuna is used more for casseroles and additions to dishes such as macaroni and cheese.

Firmness

• Raw albacore has a slightly firmer texture than "light" tuna and even more so after cooking.

Expense

• Albacore is more expensive than most other tuna found in the supermarket but less than imported, premium tuna.

Mercury

• The large albacore used in U.S. canned tuna caught off the Asian coasts of China, Indonesia and Thailand are higher in the environmental pollutant mercury than smaller tuna caught along the Pacific Coast in Canada and the U.S. Albacore can have up to three times the levels of mercury than tuna in "light" canned tuna. Since mercury harms brain development, the Environmental Defense Fund advises that children up to 6 should not eat more than one meal of albacore tuna in a month; children ages 6 to 12 should consume no more than two meals of albacore tuna a month; women who are pregnant or of childbearing age should limit their albacore intake. On the other hand, young children can eat "light" canned tuna three times per month while adults and older children can safely eat "light" tuna any time.

Fat

• Albacore fat content depends on season, water temperature of where it is caught and the size of the fish. Younger albacore has a higher fat content than its older counterparts. The bluefin, skipjack and yellowfin in the "light" tuna have 1 gram of total fat in a 3-ounce serving while albacore in oil has 3 grams per 2-ounce serving.

Omega 3

• Albacore is higher in omega-3 (a fat good for healthy hearts, reduction high blood pressure, lessens risk for cancer, lupus, arthritis and other medical conditions) than other tuna including light tuna. Six ounces of albacore canned in water has a total of 1.35 grams of omega-3 fat; where six ounces of light tuna canned in water has .46 grams. Canned in oil, six ounces of light tuna has .34 grams of omega-3 compared to gourmet albacore canned in olive oil which has 8.1 grams of omega-3 (when the oil is also used).

U.S. Consumption

• Chunk light tuna (including both packed-in-oil and packed-in-water) accounts for 75 percent to 80 percent of U.S. consumption of canned tuna, while albacore accounts for the remaining 20 to 25 percent.