Website design By BotEap.comPart of the mackerel family, tuna was virtually unknown to most Americans before the 20th century. There was no canned fish of any kind and tuna was considered undesirable (except for cats). In 1910, Americans ate only about seven pounds of fish a year, compared to 60 pounds of beef, 60 pounds of pork, and about 15 pounds of chicken. Of course, availability and cost played a key factor in these figures since tuna is a saltwater fish, and most people lived inland, where local meats and poultry were prevalent. Most of the consumable fish came from lakes and rivers. Expiration was also a factor limiting shipping capabilities across the country. Those with access to the coasts preferred shellfish and other varieties, such as cod, sole, and haddock. It’s highly unlikely that foodie President Thomas Jefferson ever served tuna salad or grilled ahi steaks at the White House.

Website design By BotEap.comHowever, in other parts of the world, it was a different menu. On the Mediterranean coast, Phoenician fishermen caught tuna 2,000 years ago, mainly the abundant variety of bluefin tuna, which is now virtually extinct. The Greek philosopher Aristotle mentions tuna in some of his writings around 350 B.C. C. The Greeks encouraged eating tuna for its nutritional and healing powers (or what they believed to be healing powers at the time).

Website design By BotEap.comTuna played an important role in sushi consumption in Southeast Asia, where fermented fish and rice were eaten for centuries. It appears to have been introduced to China and then Japan around the 8th century AD. C. Sushi was eventually brought to Los Angeles by Japanese immigrants in the early 20th century and it slowly made its way across the country to the East Coast. In the 1980s, its popularity skyrocketed and there seems to be no end in sight.

Website design By BotEap.comMeanwhile, on the San Diego coast, the tuna industry had flourished since the late 1880s, thanks to a large concentration of Portuguese fishermen. Canneries sprang up along the docks and SD soon became known as “The Tuna Capital of the World.” Originally, yellowfin tuna could be easily caught from small boats in the abundant waters of the Pacific, giving way to larger fishing fleets and more canneries. While much of the catch was eaten locally, the excess was shipped to the Los Angeles coast and points north, primarily San Francisco, where a sizeable Asian population lived. At first it was shipped in barrels, but a local sardine cannery began preparing other fish, particularly longfin tuna and albacore, cooked and canned. It tasted similar to white chicken meat, thus the description, “chicken of the sea” was coined. Canneries provided thousands of jobs as they multiplied along the San Diego waterfront. Canned fish (originally in olive oil) offered convenience, long shelf life, and affordability, and as it became more widespread, its popularity skyrocketed. But as foreign competition continued to expand, particularly in Japan, the SD canneries were no longer able to compete and eventually closed their doors. The Bumble Bee brand succumbed after 70 years of production. Certainly not the most glamorous job, workers were sad to see the doors of what was once a thriving industry close. Although they no longer operate canneries locally, both Bumble Bee and Chicken of the Sea (originally Van Camp Seafood) still maintain corporate headquarters there. (This author confesses that after eight hours a day on the assembly line, she could never look a tuna sandwich in the eye again.)

Website design By BotEap.comIn the US, sales of canned seafood have fallen nearly 30% since 1999. In 2012, canned tuna accounted for just 16% of all fish and shellfish consumed in the country, reaching the lowest level of consumption in almost 60 years. Salmon has surpassed tuna in popularity as more fish farming has increased supplies and availability. But lest you despair, here are some guidelines to calm anyone’s fears about the main types of tuna:

Website design By BotEap.comWhite albacore tuna may be one of the healthiest fish around, as long as it’s caught in the US or British Columbia (sorry, Japan);

Website design By BotEap.comAlbacore, bigeye and yellowfin tuna may be sustainable and therefore the best varieties of tuna to buy;

Website design By BotEap.comSorry sushi lovers, but tests have confirmed that bluefin tuna, which is still used for sushi, has some of the highest levels of mercury; use your good judgment and ask questions before ordering (as an endangered variety, you shouldn’t be eating bluefin anyway);

Website design By BotEap.comSo there you have it, tuna fans. Moderation is always recommended. And while some people may have given up on tuna altogether, there’s really no need to give up a favorite fish that’s versatile, inexpensive, and absolutely delicious. And be sure to practice moderation with your cat’s favorite food, too. Enjoy.