Taste test: What makes tuna truly great?
A can of tuna is a can of tuna is a can of tuna? No sirree, Bob. At least, not at PCC.
Like anyone who tries to walk the walk as well as they talk the talk, we're in a constant state of analysis and self improvement. This time around, we're making sure the canned seafood we carry is just as sustainable as our fresh options.
That's a bunch of us trying myriad cans and jars of tuna on a recent afternoon. Skipjack, yellowfin, big eye, albacore, yum. If you've never opened several varieties of tuna at once, try it sometime. You'll be surprised by the variety of textures and flavors, just like you'd find at a sushi counter. Your mind might whir with menu possibilities. Or, you might just stand there and eat it right out of the container.
What makes a great can of tuna, like so much in life, is subjective. We wanted to make sure at least one option we carry is low in salt. We wanted pleasing texture and flavor. We wanted the tuna caught in a manner that causes the least distress to other sea life. We wanted the fish processed as little as possible to retain its natural flavor and nutrients. We wanted to keep at least some varieties within the budgets of the broadest number of our shoppers. And then there's the packaging. We were pleased to discover Wild Planet tuna, for instance, comes in BPA-free cans. The fewer chemicals between us and our food, the better.