![]() ![]() Where Does Kirkland Tuna Fish Rank Amongst Competitors?Ĭustomer reviews of Kirkland tuna indicate it is high quality and tastes delicious. It benefits both sides, as well as consumers. This is a strong relationship that does not seem to be disconnecting any time soon. The wholesale giant sold around $30 million worth of its Kirkland tuna in that first year. Once the tests were complete, and reviews were good, Costco put Kirkland Signature tuna fish on its shelves for the first time in 2003. In the beginning, the pair spent about a year testing their improved canned tuna in Puerto Rico. He wanted to find a way to offer customers better quality canned tuna at Costco. He decided that canned tuna had taken a downturn with regards to quality. A man named Tim Rose, who has since moved up the ranks of the Costco executive team, was the director of the merchandiser’s food division at Costco. The relationship between these two companies began in 2001. Read also: Are Kirkland Eggs Pasteurized? (Real FACTS) The Costco/Bumble Bee Relationship Pyrophosphate is used during the canning process to prevent the formation of struvite. They aren’t harmful, but most consumers would rather they not be there, as they look like tiny pieces of glass. Let’s start by saying it’s a naturally occurring substance that won’t harm you.ĭuring the canning process, little crystals called struvite can form in the tuna. The only ingredient on that list you may be wondering about is pyrophosphate. What’s In Kirkland Tuna Fish?Īll that’s in the Kirkland Signature can of tuna is: One serving has 70 calories, 1 gram of fat, 25 milligrams of cholesterol, 180 milligrams of sodium, 0 carbs, and 16 grams of protein. One serving is about 2 ounces of tuna drained of water. Kirkland Tuna Nutritional InformationĮach can of tuna holds about 3 servings. It means the fishing methods used to catch the tuna help minimize or eliminate dolphin fatalities. The packages are labeled with the “Dolphin Safe” logo. The package sells for about $17.50.Īll Kirkland Signature tuna fish is sourced responsibly. Kirkland Tuna Fish is sold in an 8-count package of 7-ounce cans. What Other Brands of Canned Tuna Does Costco Sell?. ![]() Where Does Kirkland Tuna Fish Rank Amongst Competitors?.These two products, which came in first and thir. In addition, neither of these tunas contains added water or other liquid, so you get more tuna per can and don’t need to drain it as you normally would with water-packed tuna. It’s a more time-consuming way to process tuna, but to our tasters, the results were worth it, with more flavorful, tender, naturally moist tuna. Adding water or broth doesn’t really help restore moisture, since these liquids can’t penetrate the tightly bound proteins-and our tasters noticed.īy contrast, two of the three higher-ranked tunas are cooked just once during processing, at the sterilization step. Manufacturers that follow this process are cooking the delicate fish twice you’d never do this at home and still expect moist, tender fish. Finally, the can is sealed and sterilized at a high temperature. The meat goes in cans, and then some manufacturers add more ingredients such as salt, vegetable broth, water, and pyrophosphates (which help prevent mineral crystals from forming-something albacore is particularly prone to). At the cannery, it’s thawed and cooked, which makes it easier for workers to separate the meat from the bones. After the fish is caught, it’s quickly frozen on the boat. So what made some tunas so dry? It helps to know how most tuna is processed for canning. ![]() Products that tried to mask the fish’s dryness with vegetable broth or water were described as “mushy,” “watery,” or “soggy.” Tasters gave the lowest scores to tunas that were too “fishy” and had off-flavors. “The flavor is good, but it feels wrung out,” wrote one disappointed taster. In both the plain and tuna salad tastings, one tuna stood out as superior tasters found it “light and fresh,” “moist,” and “seasoned well,” with “lots of flavor” but “not too fishy.” As we examined the ratings, we discovered that many otherwise acceptable tunas lost points for being too dry. Panels of 21 editors and test cooks sampled the tunas plain and in tuna salad in two blind tastings, rating their flavor, texture, and overall appeal. Six tunas were packed in water, while two were packed without additional liquid. To find the best, we bought eight top-selling nationally available supermarket solid white tunas-what the industry calls “white” tuna is always albacore-priced from about $0.20 to about $1.10 per ounce. In the test kitchen, we use cans of solid white tuna packed in water to make classic tuna salad, where its firm texture is perfectly complemented by crisp minced celery and creamy mayonnaise, and tuna-noodle casserole, in which its mild flavor pairs well with egg noodles and a rich roux.
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