Eaten straight from the tin, without seasoning, lemon, olive oil or mayonnaise, canned tuna is pretty gruelling stuff, not least because it’s pungent, mealy and hard to swallow. Testing tuna in this way demonstrates the overall poor quality of the product and why certain brands and species are revered for their superior texture and flavour. That said, a tuna mayo sandwich is one of my go-to lunches, so long as the fish is sustainably sourced (so as not to leave a bad taste in the mouth) and there’s enough pepper to balance out its flavour.
Skipjack is a fast-growing species with a softer, flakier texture and fishier flavour than some others. Albacore tuna, meanwhile, is a larger, slower-growing fish, which makes it more sensitive to overfishing. Its flesh is much paler and more delicately flavoured, with large, meaty flakes.
