We learn how to can sardines, and visit a sustainable seafood micro-cannery to see how albacore tuna is canned.
Do the benefits of eating tuna, particularly West Coast albacore tuna, outweigh the potential risks? In a word: yes!
The Skipanon Brand Seafood is now run by the 2nd generation Kujala family; Paul, who fishes for salmon, and Mark, who runs the cannery, and oversees the processing of salmon, sturgeon and albacore.
Mark Kujala describes the step by step process on how to fillet a tuna as we watch in real-time.
Next week on Food.Farmer.Earth we learn how to can sardines, visit a micro-cannery on the Oregon coast, and talk with an expert about mercury levels in West Coast albacore tuna.