Frequently Asked Questions

It is important to know that Pacific troll caught Albacore come from a sustainable fishery. The fish are harvested using hook and line methods that result in little or no bycatch. No nets are used in this dolphin-free fishery that targets surface-feeding fish from abundant stocks. There are many sites selling fish on the web. Nearly all of them buy their fish for resale from other fishermen. Not all fishermen handle their fish with the same care. For instance, albacore swim at 87 degrees F body temperature and must be quickly chilled when caught to below 40 degrees F to prevent histamine poisoning and decomposition. Too many fishermen don’t know or don’t care how to take proper care of their fish. You can tell when you open a can. The consistency of quality starts when the fish is removed from the water. Many people have told me they’ve tried many of the other private labels and mine is consistently the best. That is plain to me because we know the pedigree of every fish we catch. It’s not a “production” boat. My crew is trained to handle each fish in ten steps. (Take a look at our fishing methods to see the steps my crew takes for salmon and albacore.) Every fish is individually treated the same. If we can find a way to improve our quality – we apply it. So many people tell me once they try our canned fish, they just can’t go back to the major brands.

The longer the fish has been in the ocean, the more time it has to accumulate mercury. Our fish are young – mostly 2, 3 and 4 year old fish have not had the time to accumulate mercury as compared to the large amounts of mercury found in the large old fish favored by major canners. The younger fish swim closer to the surface of the water, which is where we fish; while the older fish swim closer to the ocean floor. More information about very low levels of mercury in Albacore can be found on the American Albacore Fishermens Association website. Also, Environmental Defense has not issued a consumption advisory for hook and line caught Albacore tuna because of our fishing methods.

I’ve fished the Pacific for 37 years and for 28 some years, I’ve been taking premium care of my albacore and salmon to present the highest quality. It started in the biggest El Nino of the century back in 1981. I was just one of the production minded fishermen of the Pacific fleet who made a living catching volumes of salmon and tuna. With the El Nino came hot empty waters and lots of guys went out of business. I wondered how to make a living for my family catching fewer fish. The answer was quality! I found I could get more money by taking better care of my fish and selling to premium markets. In 1983 I put an air blast freezer on my fishing boat the EZC. I became the first FAS (frozen at sea) boat in the Oregon fleet. A broker sold my fish to quality minded restaurants across the country and Japan. After the first load went to market he told me “Herb, my buyer said there is something wrong with your fish.” Stunned, I asked what. The answer was. He said he loved them but there aren’t enough of them. Catch more!” After the El Nino waned and the ocean bloomed with feed and fish, I decided I liked catching fewer fish to make the same money. I found a new pride in taking super care of two fish that deserve the best albacore tuna and Chinook salmon. For 70 some years the major canners have ruined what albacore should taste like, and when all the U.S. canners moved their plants to third world countries for the cheap labor pool, the quality dropped again. Tuna is the most consumed fish in the country every year. Every kid grows up on tuna fish sandwiches. When new people try mine for the first time, they always say where has this been all my life?

Oregon albacore tuna have much lower mercury levels compared to tuna caught elsewhere. Albacore tuna in the Pacific Northwest are part of a specific migratory group that inhabits waters with lower mercury levels. Additionally, these migrating fish are young, meaning they haven’t had time to accumulate high levels of mercury. Our hook-and-line fishing methods ensure that we only catch young, clean fish, making this approach both sustainable and healthier for you to eat.

Is your tuna low in mercury?

Oregon and Washington troll-caught albacore consistently tests well below the FDA action level for mercury.

Recent Oregon State University Seafood Lab research found average mercury levels around 0.22 ppm in fresh Oregon/Washington albacore, less than one-quarter of the FDA action level of 1.0 ppm.

The research also found naturally favorable selenium-to-mercury ratios, which scientists increasingly consider important when evaluating seafood nutrition and safety.

Because Oregon albacore are typically younger migrating fish, they naturally contain lower mercury levels than older tuna species.

Learn More HERE

The healthiest canned tuna is typically U.S.-caught albacore from the Pacific Northwest. These tuna are usually younger fish, often under five years old, caught during their early migration. This means they have had less time to accumulate mercury than older tuna.

 

Pacific Northwest albacore is also rich in high-quality protein, omega-3 fatty acids, vitamin D, and essential minerals, making it one of the most nutritious seafood choices available.

 

When choosing canned tuna, look for U.S. troll-caught or pole-and-line albacore. These methods support sustainable fisheries and are often associated with lower mercury levels due to the younger age of the fish.

 

A 6 oz can of Oregon’s Choice Gourmet albacore tuna contains about 300 calories, 39 grams of protein, and 5,100 mg of omega-3s.

 

We are the original no processed tuna. Many major brands pre-cook their fish before canning, which causes much of the natural fat and omega-3-rich oils to be lost. They often add hydrolyzed vegetable protein afterward to replace flavor.

 

We do it differently.

 

We hand fillet each fish and raw pack it directly into the can. This preserves the natural oils, clean flavor, and full nutritional benefits of the tuna, exactly as it should be. The result is pure, unprocessed albacore that is naturally rich in omega-3s and lower in mercury and heavy metals.

 

From the moment the fish is caught to the time it reaches your table, we handle every step with the highest standards of care, so you can feel good about every bite.

Our cans of Gourmet Albacore Tuna, Gourmet Chinook Salmon and Alaskan Sockeye Salmon are good for 10 years from the purchase date. The canning date is printed on the can in this format: XX (year) XX (Month) XX (day) X (batch #). For example, the code 2301184 means that it was canned ’23 (year) 01 (month) 18 (day) 4 (batch #). This can is good for ten years from this date.

Is your tuna low in mercury?

Oregon and Washington troll-caught albacore consistently tests well below the FDA action level for mercury.

Recent Oregon State University Seafood Lab research found average mercury levels around 0.22 ppm in fresh Oregon/Washington albacore, less than one-quarter of the FDA action level of 1.0 ppm.

The research also found naturally favorable selenium-to-mercury ratios, which scientists increasingly consider important when evaluating seafood nutrition and safety.

Because Oregon albacore are typically younger migrating fish, they naturally contain lower mercury levels than older tuna species.

Oregon Albacore are significantly lower in mercury than the old, longline fish used in other brands. Updated albacore testing results can also be found on the American Albacore Fishing Association website – www.americanalbacore.com.

Learn more HERE

Sockeye Salmon has a bright red hue from eating zooplankton with a medium fat content. Chinook salmon has a higher fat content, softer texture and has a higher overall omega 3 content per serving.

If you buy fish managed under a U.S. fishery management plan, you can be assured it meets 10 national standards for conservation and sustainable management. http://fishwatch.noaa.gov.

Dented cans are 100% safe to eat. The modern can design has no solder-seams that could deteriorate and flake into the food. Our cans are made from steel and have an enamel coating to ensure the safety of the food. We eat dented cans every day and have never seen a spoiled can. If you have questions please call us at 877-752-8862.

Please let us know right away if you think your package has been lost in transit. We offer a refund or replacement on lost orders if they are reported to us within 30 days. If your order arrives damaged, please send photos and we can offer store credit or replacement cans on your next order.

Nothing but fish oil rich in Omega 3s. We add nothing (except a little salt in the salt added products) in the canning process.

Tuna caught outside of the US can be high in mercury. Beware of labels that state “may be caught in US waters.” Avoid tuna packed in oil or water; instead, choose tuna packed in its own natural juices to retain more natural oils and omega-3 fatty acids.

Shipping to anywhere in the U.S. on orders over $100 is free! Orders under $100 have a flat $12 shipping fee. We ship via FedEx Express, UPS Ground and USPS. Most orders ship within 1-2 business days and arrive within 2-6 business days.

All products come with an unconditional 100% money back guarantee (excluding shipping costs). Requests for refunds or returns must be made within 14 days of receipt. All returns must be received within 30 days for a refund. Sale items are non-refundable but can be returned for credit.

For lots of other pubs and marine related information, visit these other great sites: Oregon Sea Grant, Seafood Network Info Center (UC Davis), and OSU Seafood Consumer Center.

Yes! All of our products are canned in Coos Bay, OR (with the exception of our Alaskan Sockeye Salmon which is canned in Alaska).

Yes! Canned tuna is low in calories, high in protein, and very rich in Omega-3 fatty acids (6500 mg per can!). It is an excellent natural source of vitamin D, B vitamins, selenium, magnesium, potassium, iron, and zinc.

No! Flesh color varies according to what the fish eats. Younger fish or those feeding on krill/shrimp are pink; those feeding on squid can be yellow or orange. We only cook our fish once to preserve quality, unlike major brands that cook twice and add fillers.

Information indicates Oregon albacore is safe. NOAA, EPA, and FDA monitor seafood. Radiation found in Bluefin tuna was at very low levels within FDA approval. We only can Albacore tuna.

Salt added albacore has 135 mg sodium per 55g serving; salmon has 240 mg. No salt added albacore has 20 mg and salmon has 25 mg naturally occurring sodium.

Gourmet Albacore: 6,500 mg per 7.5 oz can. Gourmet Chinook Salmon: 5,150 mg per 7.5 oz can. Alaskan Sockeye Salmon: 2,500 mg per 7.5 oz can. Our levels are significantly higher than leading store brands.

There is actually 6 full ounces of meat in one of our six ounce cans, whereas other guys are only required to have 3.5 oz. of meat in a 6 oz. can.

We ship via UPS and FedEx, USPS to PO Boxes only. Shipping is free on US orders over $100, otherwise $12 flat rate. Average delivery is 2-6 business days.

Format is YearMonthDayBatch. Example: 2301191 was canned 01/19/23. Tuna and salmon are good for 10 years; shellfish for 5 years.

All smoked products are prepared in an old-fashioned smokehouse with Alder wood or available hardwood. No liquid smoke is added.

Shrimp are caught using nets with modern excluders to prevent incidental catch. The fishery is approved by the Marine Stewardship Council.

We occasionally hear from customers who are concerned when their cans arrive warm after traveling through hot summer weather.

The good news is that this is exactly what commercially canned foods are designed for.

Before our seafood ever leaves the cannery, each sealed can undergoes a commercial sterilization process called retort processing. During this process, the cans are heated under pressure to approximately 240–250°F—more than 100°F hotter than even an extremely hot delivery truck in the summer. This scientifically validated process destroys harmful microorganisms and creates a commercially sterile, shelf-stable product that can be safely stored at room temperature for years.

For comparison:

• 🌞 A hot delivery truck in summer: approximately 100–140°F
• 🥫 Our commercial canning process: approximately 240–250°F

When a can arrives warm to the touch, it simply means the metal has absorbed heat from the surrounding air. It does not mean the food has spoiled or become unsafe.

A helpful way to think about it is this:

Imagine getting into your car after it’s been parked in the sun. The steering wheel and seatbelt buckle may be almost too hot to touch, but that doesn’t mean everything inside the car has been damaged. In the same way, the outside of a can may become warm during shipping, while the sealed food inside remains perfectly safe.

In fact, our seafood has already experienced temperatures around 250°F during the canning process. A 100°F summer day—or even the warmer temperatures inside a delivery truck—is nowhere near the temperatures used to commercially sterilize canned foods.

As long as the can remains properly sealed and is not swollen, leaking, or severely damaged, the food inside remains safe. Commercially canned seafood is specifically designed to withstand normal shipping and storage conditions, including summer heat.

We ship thousands of cases of canned seafood throughout the United States every year—including during the hottest months—and warm cans upon arrival are completely normal. You can enjoy your seafood with confidence knowing it has been processed to the highest commercial food safety standards.

Yes, testing by an independent laboratory shows that any radiation present is too low to be measured.

Very little is lost; it has nearly the same value as raw fish. Save the juice in the can as it contains a high percentage of Omega-3 oil.

All of our products are packed in non-BPA cans and non-BPA pouches.

We sell primarily online or via phone (1-877-289-8862). Products are also available in select retail stores across Oregon, California, Idaho, and Massachusetts.

Yes! We ship with no additional postage necessary beyond our standard rates (Free over $100, else $12).

Yes! Try a custom variety pack HERE.

It has a 10-year shelf life in a cool, dry place. Once opened, transfer to a sealed container and eat within 3-4 days.

Yes, all products are caught and processed in the Pacific Northwest, working exclusively with local micro-canneries in Oregon.

FishWatch provides accurate information on U.S. seafood sustainability. It is managed by NOAA’s National Marine Fisheries Service.

Various locations in Oregon (Bella Store, First Alternative Coop, New Seasons, etc.), California (Mountain Song, Mabel’s Market), Idaho (Atkinsons), and Massachusetts (Formaggio Kitchen).