Found in temperate marine waters throughout the world. Tuna is a member of the MACKEREL family. It’s probably the most popular fish used for canning today. There are numerous varieties of tun. The best known being albacore, bluefin, yellowfin and bonito. Every species has a distinctively rich-flavored flesh. Tuna is known for its moderate to high in fat, firmly textured, flaky and tender. Depending on the variety, fresh tuna is available seasonally — generally starting in late spring and continuing into early fall. Canned tuna is pre-cooked and is sold as albacore (or white meat) and light meat. It comes in three grades, the best being solid or fancy (large pieces), followed by chunk (smaller pieces) and flaked or grated (bits and pieces). Canned tuna is packed in water, brine, or oil — the latter containing far more calories.