TUNA/ALBACORE
American Tuna was formed by six American Pole & Line fishing families in San Diego, California in 2005. The Mission of American Tuna is to provide a high quality sustainable canned albacore tuna customers can buy directly from the source. Using a traditional harvest and packing method, we offer the highest quality, all-natural, tuna pack on the market. American Tuna started in just two Whole Foods Markets in our hometown of San Diego and have expanded in to every Whole Foods location Nationwide as well as many other organic markets, restaurants, deli’s, and catering companies. Our products are hand filleted & hand packed Premium Albacore Loins. The Tuna steaks are packed in the can by hand raw, sealed, and pressure-cooked, packing itself in fish oil. No added oil, water, soy, other fish, just premium albacore in its own natural fish oil. The packing method gives the customer approximately 7,800mg’s of Omega 3 per 6oz serving naturally, by not baking the product prior to canning, the Omega 3 retention is 100%, No Draining! The Fish Oil in the Can should be included with the Albacore while breaking up the Steak. At American Tuna we have 100% Traceability for every single albacore harvested, meaning we can trace our final canned and labeled product back to the vessel that caught it! American Tuna is caught using the MSC Certified Sustainable Pole & Line Harvest Method in the U.S. Pacific Northwest. Packed by Hand in Oregon, our cans are BPA Free, and manufactured in America. Pole & Line caught Albacore Tuna are on average 12 – 20lbs, making them Naturally Low in Mercury, we test yearly for Mercury concentrations with Columbia food labs. American Tuna is ranked as the “Best Specialty Tuna” by Bon Appétit and has been featured as “Tuna you can Trust” by Martha Stewart Living.
Costing more than the average other brands of tuna, I personally believe it is worth the money in protecting your family. Other companies will not tell you where there fish is harvested, and most have stopped telling you where it is even packed.
Costing more than the average other brands of tuna, I personally believe it is worth the money in protecting your family. Other companies will not tell you where there fish is harvested, and most have stopped telling you where it is even packed.
SHRIMP
To satisfy our insatiable appetite, the U.S. has become a massive importer: About 94 percent of our shrimp supply comes from abroad, from countries such as India, Indonesia, and Thailand. Most of the shrimp we import is “farmed”—grown in huge industrial tanks or shallow, man-made ponds that can stretch for acres. In some cases 150 shrimp can occupy a single square meter (roughly the size of a 60-inch flat-screen television) where they’re fed commercial pellets, sometimes containing antibiotics to ward off disease. If ponds aren’t carefully managed, a sludge of fecal matter, chemicals, and excess food can build up and decay. Wastewater can be periodically discharged into nearby waterways. Bacteria and algae can begin to grow and disease can set in, prompting farmers to use drugs and other chemicals that can remain on the shrimp and seep into the surrounding environment.
Those shrimp-farming practices raise a variety of concerns—not just about how safe shrimp are to eat but also about the environmental damage that can be caused by farming them that way. For shoppers the dilemma starts at the grocery store, where it’s difficult to know what to buy. Labels and names can be confusing, meaningless, or—worse—deceptive. Sellers may not always tell (or even know) the truth about the origins of the shrimp they offer. And the allure of a label proclaiming that shrimp are “natural” or “wild” can obscure the fact that some expensive varieties aren’t necessarily fresher or more flavorful or safe. Consumer Reports
That’s why Consumer Reports decided to take an in-depth look at shrimp from a testing, tasting, and shopping viewpoint. We unearthed some worrisome findings, including bacteria on more than half the raw samples we tested and illegal antibiotic residues on 11 samples. But there was also good news, in that there are plenty of healthful choices available.
Make Shrimp Safer for American Consumers
The Lowdown on Shrimp Labels
Those shrimp-farming practices raise a variety of concerns—not just about how safe shrimp are to eat but also about the environmental damage that can be caused by farming them that way. For shoppers the dilemma starts at the grocery store, where it’s difficult to know what to buy. Labels and names can be confusing, meaningless, or—worse—deceptive. Sellers may not always tell (or even know) the truth about the origins of the shrimp they offer. And the allure of a label proclaiming that shrimp are “natural” or “wild” can obscure the fact that some expensive varieties aren’t necessarily fresher or more flavorful or safe. Consumer Reports
That’s why Consumer Reports decided to take an in-depth look at shrimp from a testing, tasting, and shopping viewpoint. We unearthed some worrisome findings, including bacteria on more than half the raw samples we tested and illegal antibiotic residues on 11 samples. But there was also good news, in that there are plenty of healthful choices available.
Make Shrimp Safer for American Consumers
The Lowdown on Shrimp Labels
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SALMON -
FRAUD FISH -
The Federal government has been eroding the fishing industry in this country for years.
More than one-fifth of 190 pieces of seafood CONSUMER REPORTS bought at retail stores and restaurants in New York, New Jersey, and Connecticut were mislabeled as different species of fish, incompletely labeled, or misidentified by employees.
More than one-fifth of 190 pieces of seafood CONSUMER REPORTS bought at retail stores and restaurants in New York, New Jersey, and Connecticut were mislabeled as different species of fish, incompletely labeled, or misidentified by employees.
