Why does Safe Catch tuna retain more Omega 3s than conventional twice cooked tuna?

Conventional twice-cooked tuna is made by putting the fish in large pre-cookers on open racks, machine processing it, rehydrating the precooked tuna in the can, and cooking it again.  As a result, conventional tuna lose many vital Omega-3 oils as the fish precook on racks and the oils drain away.  The machine processing also impairs natural flavor and texture.

At Safe Catch, we do it differently. We hand-cut and hand pack solid wild tuna steaks to seal in all the natural oils and nutrients and slow cook each one just once for an amazing taste. Do not drain Safe Catch tuna*. There are no additives and fillers. Empty it into a bowl, chop up the steak and mix it.  The tuna will reabsorb its natural oils and juices for a moist and delicious taste. You can eat it right out of the can or pouch or use it in your favorite recipe.

*Exceptions are our Wild Ahi Yellowfin Tunas in Extra Virgin Olive Oil and Avocado Oil.