Maximum length reaches 108 cm, with maximum mass of 34.5 kg. No scales except lateral line and corselet. High percentage of skeletal muscle for locomotion (68%). Lives 8-12 years with potential lifespan of 80-100 years
Albacore reaches up to 1.4 m in length with deep blue dorsal and silvery white ventral color. Has long pectoral fins extending up to 30% of total length. Forms schools with other tuna species and migrates between different regions
Canned fish is processed and sealed in airtight containers for preservation. Fish requires sterilization at 116-130°C to prevent microbial growth. Canning provides shelf life of 1-5 years
One can (165g) of light tuna contains 191 calories and 42g protein. Tuna is high in omega-3 fatty acids but low in total fat. Contains essential vitamins B12, B6, iron, magnesium, and selenium
Tuna species affects taste and texture: white albacore milder, yellowfin bolder. Oil-packed tuna provides richness, water-packed tuna lighter. Sustainability certifications like MSC and Dolphin-Safe important. Mercury content varies by species, especially larger varieties
Maguro is the most popular fish for sashimi and sushi. Hon maguro (bluefin tuna) is the most expensive and finest variety. Mebachi maguro (big-eye tuna) tastes best depending on season. Kihada maguro (yellow-fin tuna) is most common in US markets