"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 04-21-2005, 06:20 AM   #11
Head Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Years ago the canned tuna was pretty good but now it seems less tuna more water. and it is like mush and not chunk. I do like the oil better but I guess the water packed is better for you. Haven't tried the pouch yet and it's pretty spendy but might be worth it .Canned tuna is junk now.

thumpershere2 is offline   Reply With Quote
Old 04-21-2005, 06:33 AM   #12
Sous Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Hmmmm, doesn't seem like anyone is in the same boat as me. I definitely prefer Chicken of the Sea over Starkist. Also, I like the pouches much better than the cans, both in terms of texture and taste, and I don't think they cost much more after you squeeze the water out of the canned stuff.

...and that's the way it is in northern Minnesota.
Otter is offline   Reply With Quote
Old 04-21-2005, 10:14 AM   #13
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
The 'oh so knowledgeable' owners of the new place I kitchen managed had ordered a ton of the pouch tuna - and it was BLICH - had some weird aftertaste, and the customers didn't like it. I even tried experimenting with adding a little oil with the mayo to give it some 'body', but nothing we did had that 'old-time' tuna taste. They finally ended up taking the rest of the case home with them, and let me do the ordering, lol!
marmalady is offline   Reply With Quote
Old 04-21-2005, 11:15 AM   #14
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,337
I like the canned better, especially the chunk in srping water. I used to eat it in oil and like the flavor of that as well, but not the extra calories. As far as brand goes, both Chicken of the Sea, and Starkist are comparable. As mercury is stored mainly in the fat, and most of the fat and fatty flesh is cut from the tuna during processing, I don't think there's a huge problem with methyl mercury poisoning from canned tuna. Fresh tuna is another story. It's up to you to remove the fatty and oil rich parts of the fish. Ironically, it's that same fat and fish oil that contains the heart-healthy, brain freindly omega-3 fatty acids that are so valuable. It's so sad that we've messed up our own planet so much that the very food we consume is dangerous to us. And even more sad, we don't seem to be willing to change our ways.

Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-21-2005, 11:29 AM   #15
Senior Cook
Heat's Avatar
Join Date: Mar 2005
Location: Central Florida, USA
Posts: 390
Send a message via Yahoo to Heat
Smile Hey Otter

I've tried the pouch. I find it to be dry also, and not as much flavor. I used to buy Chichen of the Sea in water, canned. But, im a Bumble Bee fan now in water, canned. I know you cant get that where you live. Maybe look around. Do you have a Walmart close? They sell it. 2/1.00. But i also like the Bumble Bee Albacore. When i feel like spending more. So to your question if i had your choice, Chichen of the Sea in water, CANNED!
"There is no fear in love;
but perfect love casteth out fear"
-The Bible
Heat is offline   Reply With Quote
Old 04-21-2005, 12:03 PM   #16
Senior Cook
Join Date: Apr 2005
Location: Lubbock,Tx
Posts: 224
I guess I am little different. I like the pouch Tuna in water it just seems eaiser and the Tuna seems better to me. I like to take the pouch to work for lunch and it is eaiser to open and the taste is great with a little La Hot Sauce.
Run_Out is offline   Reply With Quote
Old 04-21-2005, 02:21 PM   #17
Sous Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
To me, canned tuna always had a "tinny" taste, which is why I prefer the pouch, I agree that it is dryer, but I like it that way. Well, I guess this is why the marketers have opted to give us a variety of choices!
...and that's the way it is in northern Minnesota.
Otter is offline   Reply With Quote
Old 04-21-2005, 04:21 PM   #18
Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
When I feel like splurging a little, I buy tuna in a jar that I get from a vendor at Saturday Market. This couple also does olives, pickles (including pickled habanaro peppers). They line catch the tuna and process themselves and this makes the canned stuff, including Bumble Bee, taste like cardboard. The jar is 7 oz and is $5.00 so on the expensive side but once in a while it is sooooooooooooooooooo good. It comes in its own juices, oil, and an herb mixture of their own. I try to buy 1 or so a year.
norgeskog is offline   Reply With Quote
Old 04-21-2005, 09:47 PM   #19
Master Chef
luvs's Avatar
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
the best tuna i get is from save-a-lot! to those not in the know, it's a bargain store.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 04-22-2005, 04:58 AM   #20
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
I absolutely love the Genova brand tuna packed in olive oil. I frequently just toss some spring mix lettuces with onions and tuna, use the olive oil to dress it, salt and pepper and a little lemon juice. Makes a great lunch.

I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:52 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.