scottl
1. Use chunk light as it has less mercury.
I would sincerely like to see the source on that as I eat canned tuna about twice a week. But...
As far as I'm concerned, anything other than canned whole white Albacore just looks like blender'd chum. I've found the best *price and *quality(solid, unbroken layers, like a round cookiecutter was popped into the side of the fish) to actually be the store brand (Jewel-Osco out here). All the name brands put a layer of the choppy chum at the bottom of their Albacore cans with their good stuff on top and even their good stuff is a grade below the store brand, being all loose and soft. If you've been served sushi enough to have had a few bad experiences then you know how to 'read' the quality of the fish.
The chunk light and all the others just saves me the time of mashing or chewing...but gives me all this great fishy water to press out. Ever notice that 70% of the contents of a can of chunk light is *not* actual fish? The Albacore still comes out a better buy in my book...that is unless the price is higher for the greater concentration of the chem-industries secondhand mercury; bless their hearts, they're selling it to us cheap, they say! Hmm...maybe I will just stick with 'clean' fishoil caps and organic-fed goatein.