U S Air Force Korean vet. NRA Member
Fourth fighter wing Kimpo Korea 1952 Fourth but first, the mig killers.
533rd material ,air defence Oxnard AFB 1953-1955
Pastor of the CBCG-Fellowship group Tulsa Oklahoma.
i used the foiled filled pouches bags while on the road to make a sandwich
The Boston.com news site explains that canned tuna requires a higher temperate for proper processing than tuna in a pouch. Tuna pouches are made from the same foil and polymer film as military "meals ready to eat," and heat penetrates this thin material more quickly. Canned tuna needs added water to block out air inside the can. No water is added to tuna pouches, although you find some liquid inside that comes from the fish itsel
I like canned tuna and have it regularly for fish burgers and tuna salad. I never thought much about different brands. But I do pay attention to different types of meat. For example the expensive solid white is the least desirable to me because it's not that good for what I use tuna for. I do like the cheap "chunk light" kind.
For tuna salad, I like it packed in water
For fish burgers, I like it packed in oil (it makes a big difference. mmmm.)
I've seen the same better-brand lesser-brand comparisons with sardines, where, for example, premium brands like king Oscar are favored. I've been happy with the least expensive ones. I tried king Oscar. Good stuff, but not worth the extra money.
Jack Mackerel and canned salmon. Where do you stand on those?
I like jack mackerel because it's cheap and it mixes well with oatmeal so I can make chum to use while fishing. (Chum is stuff you put in the water to attract little fish. The little fish attract bigger fish, and you catch the bigger fish.)
Canned salmon varies wildly in quality. I can't remember which ones I liked better when I tried a few, but there's two basic kinds: cheap and expensive. Expensive has something like "Alaska wild" in the type name. It's better, but I gave up on it because tuna is a better value.