Skipjack tuna in water 2-pack
Our skipjack tuna in water is everyone's friend. Sustainably caught with pole and line ioff the coast of the Maldives - one by one, without bycatch. Packed in water so you can taste the pure, delicious flavor of tuna. Perfect for cold preparations such as a salad.
For Ahmed, fishing is not just a job, but a way of life. With his crew - often family - he sets sail for the open sea to catch tuna: “I want to teach the younger generations the importance of sustainable fishing with pole and line."
If you're pregnant, it's best to avoid tuna for now. Don't worry, you can still enjoy the health benefits of fish! For example, choose smoked Norwegian salmon or anchovies (both properly heated) twice a week, or enjoy wild Sockeye salmon (properly heated) once a week. This way, you'll still get those valuable omega-3 fatty acids.
All our products have a best-before date, so you know how long they’ll stay good at minimum. Thanks to high-temperature sterilization and airtight packaging, our cans last a long time. Tuna in water stays fresh for at least 3 years, while tuna in oil can last up to 5 years after production! After the best-before date? Trust your senses—look, smell, taste—and enjoy! Already opened the can? Transfer the tuna to a non-metal, airtight container and store it in the fridge. This way, it stays fresh for another 2 days!
Skipjack tuna is packed with protein and fits perfectly into a healthy, nutritious diet. With 25 grams of protein per 100 grams, it’s an ideal choice to help maintain muscle!
Skipjack tuna is a real powerhouse on your plate! This fish contains virtually no unhealthy saturated fats, but is a top source of omega-3 fatty acids. With just one serving, you already get the full daily recommended amount of omega-3s. These fatty acids (EPA and DHA, also known as fish oils) are great for your brain and support a healthy heart and circulatory system. As if that wasn’t enough, skipjack tuna is also packed with protein. With 25 grams per 100 grams, it’s ideal for maintaining muscle!
Mercury in fish is something to be aware of, but it needs some context. Mercury enters oceans through human pollution and is stored in the tissue of fish. The longer a fish lives and the higher it is in the food chain, the more mercury it can accumulate. Smaller fish tend to have much lower levels. The tuna in our cans in the Netherlands is skipjack (Katsuwonus pelamis). This is a smaller tuna species that matures quickly and accumulates less mercury. The levels in our tuna typically range from 0.1-0.2 mg/kg, which is well below the legal limit of 1 mg/kg and under the standard fish limit of 0.5 mg/kg.