Water-Pack vs. Oil-Pack: Starkist Reveals the True Difference in Canned Tuna

The type you ought to purchase relies on your intended usage.

It turns out that tuna salad does not necessarily have to be dull and flavorless. This realization came to me when I began discovering innovative methods for integrating the canned fish into various dishes and bites. What used to evoke apprehension in childhood due to its heavy mayonnaise content and lack of texture—or perhaps even disgust—has since been pleasantly supplanted with more enjoyable versions. rice vinegar-spiked renditions or zesty iterations containing beans .

Apart from my worries regarding sustainability, which play a significant role whenever I purchase tuna, another factor I consider is the specific type of tuna. albacore For example, when comparing it with yellowfin, along with considering how it has been packaged (whether it’s canned in oil or water), these factors can add to the confusion when selecting the appropriate tin.

To gain a clearer understanding of the distinction between oil-packed and water-packed canned tuna, I reached out to Laura M. Ali, MS, RDN—a nutritional advisor for StarKist Co., which happens to be one of my preferred tuna brands—for her expertise on this subject.

What Is the Distinction Between Tuna Packaged in Oil Versus Water?

In addition to having a soft and delicate consistency, " Oil-packed tuna boasts a deeper, more robust taste because of the oil. According to Ali, this process can impart a subtle flavor based on the type of oil utilized," he continues. "The oil permeates the fish, leading to variations in both texture and taste.

On the contrary, " Water-packed tuna usually has a clearer, simpler taste. Since it doesn’t contain any extra oils or flavors." Additionally, as it isn’t absorbing the fat and taste from the oil, it usually has a firmer and dryer consistency, which makes it "better suited for dishes that call for crumblier tuna."

When Is It More Appropriate to Choose One Over the Other?

Because of its more intense taste, oil-packed tuna is ideal for dishes such as salads , antipasti, and pasta , as it helps to enhance both the dressing and the sauce," explains Ali. "Since it holds moisture effectively, it works well for this purpose. gourmet sandwiches and ready to eat right out of the can."

On the contrary, water-packed tuna is perfect for more conventional uses such as tuna salad , casseroles, and similar preparations. Moreover, Ali points out, "its firmer consistency stands up well in recipes such as tuna patties , burgers, and dips.”

Does the Type of Tuna Affect Its Storage Method?

Even though both oil-packed and water-packed tuna remain shelf-stable for many years when sealed, "they should be eaten within a few days once opened," recommends Ali. Oil-packed tuna could potentially last a little longer thanks to the preservative properties of the oil, whereas water-packed tuna might become drier more quickly and could require some additional water during storage. Always check the expiration date printed on the can as well.

Regarding storage, Ali mentions, "once you've opened the can, transfer any remaining portions into a different food-safe container, store this in the fridge, and consume the leftover portion within forty-eight hours."

What Sets Different Types of Tuna Apart?

Different types of tuna are selected based on their particular traits like taste, consistency, and fat levels," explains Ali, "which makes them better suited for being packed in oil or water.

For instance, albacore tuna — which has a subtle, slightly sweet taste with a firm flesh — tends to come packed in water. In contrast, yellowfin tuna, characterized by its light-to-moderate flavor and solid, lean consistency, typically appears in oil-packed versions, according to Ali. Similarly, skipjack can often be discovered canned either way. However, this observation should be seen as a general trend since various types of tuna may commonly appear both in water and oil packings.

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