What are the spots on the inside of my tuna can lid?

This brownish coloring is the natural result of cooking our fish without added liquids. The natural fat and juices that cook out of the meat during the slow cook process don’t always surround all sides of the meat. What results is a light searing effect, similar to the result you get when grilling. This simply adds to the superior flavor as compared to boiling it in a can of oil or water.

Additionally, seared or browned fats and juices that have cooked out of the meat during the slow cook process can deposit onto the interior surface of the can. This result of cooking our fish without added liquids is simply a byproduct of your fish being cooked to delicious perfection!