In our processing plant, each albacore is loined by hand and raw chunks are placed in the can and then sealed and put in our retort (a large chamber that uses heat to sterilize shelf-stable food products). This results in big, moist tasty chunks of meat. Imported canned albacore, on the other hand, is cooked before it is canned. Because the meat is picked from the fish after it is cooked, imported tuna has smaller flakes. And since it is cooked twice, both before and during canning, it also has less flavor. Overseas processors also use additives and cook their tuna in water, which further reduces the natural tuna flavor and produces a mushy texture. At Nelson Crab, our albacore tuna is either cooked in its own natural juices or with a small amount of virgin olive oil. The West Coast albacore fishery is certified to be dolphin-safe by the U.S. Department of Commerce. It is also a sustainable fishery and it has a “Best” or “Green” rating by the Monterey Bay Aquarium Seafood Watch Guide and other environmental groups. ®