Most Frequently Asked Questions
The code marking on the container, pouch or bag identifies each pack. It tells where and when the product was packed as well as the pack style, the ingredients and other information regarding the product. Each packer considers this information strictly confidential and, for this reason, we cannot share the code breakdown. Code information is available from our Consumer Affairs department.
"Traditional" refers to the process by which salmon has been packed for many years, that is the whole body of the fish including the bones and skin is placed in the can. The high heat sterilization process softens the bones and skin to the point where they can be easily mashed and blended into salads, casseroles and other delicious dishes. Chicken of the Sea also produces salmon in a skinless and boneless pack for those consumers who prefer it without the skin and bones.
All Chicken of the Sea salmon is wild-caught in the waters of the Pacific. None of our canned and pouched salmon, which include traditional red salmon, traditional pink salmon and boneless & skinless pink salmon, are farm-raised. A natural source of the fatty acid omega-3, which positively impacts heart health and more, our salmon is a good source of protein and nutrients and can be enjoyed without the fear or health concerns related to farm-raised salmon.
White tuna packs must meet certain color criteria when measured with a light meter. The term "white," however, does not mean that the tuna, when cooked, will be absolutely white, but only that it comes from the lightest in color of all tuna species. In fact, cooked albacore may vary in color from nearly white to light pink, beige or tan. Occasionally, it may also have a slight gray cast. The variation is attributed to fish size as well as time, place and manner of capture.
Commercially canned and pouched food may be safely stored for several years as long as the container is not bulged, damaged or leaking in any manner. A concern with prolonged periods of storage is that the product begins to lose some if its palatability. We recommend that stocks of canned or pouched goods be rotated in your normal food supply so that none is stored much longer than a year prior to consumption.
After opening, any remaining product should be placed in a sealed container (not the can, pouch or cup) and immediately refrigerated. The product should be used within 3-4 days.
Chicken of the Sea remains fully committed to the 100% dolphin-safe policy implemented in April 1990. This policy guarantees that Chicken of the Sea will not purchase tuna from vessels that net fish associated with dolphins, and we require certification of dolphin-safe fishing practices from all tuna suppliers.
As a leading American tuna brand, we are actively working to ensure that there is plenty of tuna today, and for generations to come. We are members of the International Seafood Sustainability Foundation and through a partnership between the tuna processing industry, the world’s leading fishery scientists and the World Wildlife Fund (WWF), we are actively engaged in scientific research to monitor tuna stocks, bycatch rates and to continuously find improved sustainable fishing methods. If you would like more information on how we're actively pursuing scientific methods to keep our oceans protected please visit: http://iss-foundation.org/.
In the "old days", fishermen referred to the white albacore tuna as “Chicken of the Sea.” It was called this because the white color and very mild flavor reminded them of chicken. The founder of the company thought this would be a unique name for a brand of tuna, and the Chicken of the Sea brand is now known worldwide.
Tuna may be frozen in a freezer bag or air-tight container. We do not recommend the product be left in the can or pouch.
Since the pouch is a vacuum-sealed product, there is no need to refrigerate the product prior to opening.
Differences in catch location, water depth/temperature and diet of the fish can affect the nutritional content of the tuna. Because of this, we have developed different label statements to ensure that the nutritional facts on the product purchased are as accurate as possible.
Bones are occasionally present in canned tuna, although every effort is made to remove them. Highly trained personnel trim the loins entirely by hand. After this process, the loins are inspected several times for the presence of bones that may have been missed. On occasion, however, a bone is embedded in the loin and may be overlooked. The high heat sterilization process, after the fish has been canned, will normally soften them to the point where they will easily crumble.
If you find glass-like crystals in your canned seafood, don’t be alarmed. These are natural occurring minerals called struvite (magnesium ammonium phosphate). When the fish or shellfish is alive, these minerals were important to their health. During the cooking and canning process, the magnesium, ammonium and phosphate can come together in such a way that crystals are formed. Struvite is not harmful and will readily dissolve if consumed.
To confirm that glass-like object you found is indeed struvite, we recommend the following test: Combine 1 part water and 2 parts vinegar, heat to a boil and place the crystal objects in the bowl or pan. If it is struvite, it will gradually dissolve. If it is glass, it will not.
Vegetable broth is added to our canned tuna as a flavor enhancer, resulting in a milder flavor. The broth currently used is derived from one or more of the following vegetables: beans (including soy beans), cabbage, carrots, celery, garlic, onions, parsley, peas, potatoes, green bell peppers, red bell peppers, spinach and tomatoes.
Nearly all of Chicken of the Sea products are gluten free. The following products are not gluten free:
• Tuna Salad Lunch Solutions Kit
• Tuna Salad Kits (foodservice sizes)
• Smoked Teriyaki Oysters
• Coastal Cuisine Tuna in a Ginger Sauce With Rice
• Coastal Cuisine Tuna in a Light Pineapple Sauce With Rice
• Coastal Cuisine Tuna in a Teriyaki Sauce With Rice
Many types of seafood contain minute amounts of mercury, including tuna. The FDA has set a guideline for permissible levels of methyl mercury in canned tuna at 1.0 parts per million (ppm). All Chicken of the Sea products are within that guideline. Mercury occurs naturally, is widespread in our environment and is present in many of the fruits and vegetables that we consume each day. Mercury in tuna is not present due to industrial pollution, as tuna is a deep-water fish.
The only Chicken of the Sea products that contain MSG are Sardines in Mustard Sauce, Sardines in Tomato Sauce, Sardines in Hot Sauce and Sardines in Louisiana Hot Sauce.
Omega-3 fatty acids are polyunsaturated fatty acids that occur predominantly in deep-sea saltwater fish. These fatty acids appear to have a positive effect on heart rhythm and may even reduce the incidence of the most common type of stroke. In fact, based on current research, Omega-3 may reduce the risk of heart disease. Further research shows it may also have a role in preventing macular degeneration, a common form of blindness.
For the best quality and taste, we recommend using frozen shrimp within 3 months of purchase.
No, all shrimp should be cooked regardless of form and size.