quality:corruption, linguistic:voice_change
Canned

Tuna is canned in edible oils, in brine, in water, and in various sauces. Tuna may be processed and labeled as "solid", "chunked" ("chunk") or "flaked". When tuna is canned and packaged for sale, the product is sometimes called tuna fish (U.S.), a calque (loan translation) from the German Thunfisch. Canned tuna is sometimes used as food for pets, especially cats.

Canned tuna was first produced in Australia in 1903 and quickly became popular.

In the early 1980s canned tuna in Australia was most likely southern bluefin, as of 2003 it was usually yellowfin, skipjack, or tongol (labelled "northern bluefin" or "longtail").

Australian standards once required cans of tuna to contain at least 51% tuna, but those regulations were dropped in 2003. The remaining weight is usually oil or water.

The product became more plentiful in the United States in the late 1940s. In 1950, 8,500,000 pounds of canned tuna were produced, and the U.S. Department of Agriculture classified it as a "plentiful food".

In the United States, 52% of canned tuna is used for sandwiches; 22% for tuna salads; and 15% for tuna casseroles and dried, prepackaged meal kits, such as General Mills 's Tuna Helper line. Other canned tuna dishes include tuna melts (a type of sandwich where the tuna is mixed with mayonnaise and served on bread with cheese melted on top); salade niçoise (a salad made of tuna, olives, green beans, potatoes, hard-boiled eggs and anchovy dressing); and tuna burgers (served on buns).

In the United States, the Food and Drug Administration (FDA) regulates canned tuna (see part c).

As tunas are often caught far from where they are processed, poor interim conservation can lead to spoilage. Tuna is typically gutted by hand, and later precooked for prescribed times of 45 minutes to three hours. The fish are then cleaned and filleted, canned (and sealed), with the dark lateral blood meat often separately canned for pet food (cat or dog). The sealed can is then heated under pressure (called " retort cooking ") for 2–4 hours. This process kills any bacteria, but retains the histamine that may have been produced by those bacteria, and so may still taste spoiled. The international standard sets the maximum histamine level at 200 milligrams per kilogram. An Australian study of 53 varieties of unflavored canned tuna found none to exceed the safe histamine level, although some had "off" flavors.

In some markets, depending upon the color of the flesh of the tuna species, the can is marked as "light" or "white" meat, with "light" meaning a greyish pink color and "white" meaning a light pink color. In the United States, only albacore can legally be sold in canned form as "white meat tuna"; in other countries, yellowfin is also acceptable.

Ventresca tuna (from ventre, the Italian word for belly), is a luxury canned tuna, from the fatty bluefin tuna belly, also used in sushi as toro.