The Tonnara of Favignana was built in 1859 by the wealthy and well-known Florio family, who were also known for their business sense. It was in use until 1977. Bluefin tuna, sardines, and mackerel were the main types of fish caught in this, one of the biggest tuna fisheries in the Mediterranean.
Tonnara was the name of the fishing gear, which was made up of a system of nets with chambers that stopped tuna from moving at key points in the Mediterranean. It was a huge fishing trap. Tuna schools were moving through the nets at times when the water was no more than 30 meters deep. The sea area between the islands of Favignana and Levanzo was perfect for fishing. It was from local fishing that the world’s first tuna in oil canning business was born.
Vincenzo Florio, a very enthusiastic man, worked hard to make fishing better. He came up with the montaleva, a way to catch tuna that come into the net in small groups as they fall into the trap, instead of having to wait for whole groups. He introduced the use of oil to preserve the tuna in cans. He realized that the whole tuna could be used for something useful, even the leftovers. He used the leftovers to make paint, glue, and fertilizer.
The factory was set up to handle all the steps needed to make the final product, from fishing for tuna to butchering, cooking to canning, following an industrial production model and hiring a large, skilled local workforce. The second generation of the Florio family got a big boost in industrial activity from Ignazio Florio. This led to the creation of new ways to organize the production chain and think of new ways to keep food fresh in tin can boxes.
Tuna fish has been an affordable and convenient protein source beloved by many for generations. But cans with tuna packed in water have not always been a staple on grocery store shelves. The origins of canned tuna date back over a hundred years to an innovative solution for empty sardine tins Let’s dive into the fascinating history of how tuna first started being canned, the rise of water-packed tuna, and the state of the industry today
The Dawn of Canned Tuna
In 1903, overfishing and changes in ocean conditions led to a disastrously low catch of sardines off the coast of California. One cannery owner named Albert Halfhill, who operated out of San Pedro Bay canning sardines, was left with thousands of empty cans. He experimented with packing the tins with albacore tuna caught locally, and sold his first 700 cases in 1903.
Seeing the potential, Halfhill ramped up production. By 1914 his cannery packed over 400,000 cases of canned tuna annually. The pure, mild flavor of the albacore proved popular with consumers once given a chance.
World War I truly launched canned tuna into the mainstream as a portable, non-perishable protein source for troops abroad As demand grew, canneries expanded beyond albacore to include skipjack, yellowfin, and bluefin tuna varieties as well. New vessels were commissioned to fish further offshore and north to keep up.
Canned Tuna Becomes an American Staple
Throughout the 1920s and beyond, canned tuna became a lunchbox staple and kitchen staple across America. The low cost, nutrition, and convenience perfectly aligned with the needs of the country.
Manufacturing innovations also helped drive down costs and improve efficiency. Canning pioneers constantly tweaked the size of cans and experimented with different packaging like pouches.
Today over 2 billion pounds of canned tuna is consumed in the U.S. annually. It surpasses all other canned seafood. The largest market segments are household consumption, food service, and institutional food service.
Globally demand continues to grow as well. Europe and North America account for the majority of consumption, but markets in Asia the Middle East, and South America are rapidly developing an appetite for canned tuna thanks to rising economies and health consciousness.
The Arrival of Water-Packed Tuna
But when specifically did water-packed canned tuna come about? Originally, all canned tuna was packed in oil or broth to preserve freshness and moisture.
Water-packing emerged later in the 1900s as a lower calorie and lighter tasting alternative. It soon gained popularity among health-conscious consumers. The water dilutes the natural oils and juices in tuna, yielding a subtler, lighter flavor.
However, oil-packed tuna remains favored by many for its richer flavor and smoother mouthfeel. Oil also helps retain nutrients like omega-3s and vitamin D. Today shoppers can find cans packed in vegetable or olive oil in addition to water.
Major brands like StarKist introduced water-packed tuna varieties in the 1950s and 1960s to cater to changing consumer preferences. Advertisements from this era reveal that water-packed tuna was marketed primarily to dieters and housewives at first.
The Continued Evolution of Canning Practices
From those first experimental batches packed by Albert Halfhill in 1903 to today’s vast tuna canning operations, the practices of catching, processing, and canning tuna continue to evolve.
Increased concerns over sustainability and environmental impact have led to stricter regulations. Methods like pole and line fishing and avoiding FADs help reduce bycatch and maintain healthy tuna populations.
Leading brands are also taking steps to modernize packaging and address consumer demand for recyclability and less processing. For example, StarKist recently launched a line of “Fresh Pack” pouches using steam and pressure rather than pre-cooking to quickly pasteurize tuna.
The Future of Canned Tuna
While tuna consumption is projected to rise globally, consumer preferences are shifting toward sustainable sourcing and less processed options. Brands adopting pole and line catch methods and innovative steam pasteurization will likely have an edge moving forward.
However, the affordable nutrition and convenience of canned tuna ensures it will remain a consumer staple for generations to come. As technology progresses, we can expect to see further enhancements in sustainability, quality, and variety.
From humble beginnings packing empty sardine tins over a century ago, canned tuna has secured its place as a beloved pantry item across America and beyond. It’s fascinating to see how processing and packaging practices continue to evolve to meet consumer needs while safeguarding tuna populations. Next time you grab a can of tuna off the shelf, consider for a moment how far the product has come.
The revolution of canned fish began in the 19th century and today represents a fast-growing sector
canned tuna, sardines, and other blue fish that have been cleaned, put in a container that won’t let air in, like a tin can, and heated. Fish can be kept for a long time by canning it. It will usually last between one and five years without needing to be kept cold.
Fish have low acidity levels at which microbes can flourish. From a public safety point of view, foods with low acidity (pH greater than 4. 6) need sterilization at high temperatures (116–130°C). Achieving temperatures above the boiling point requires pressurized cooking. After sterilization, the containing can prevents microorganisms from entering and proliferating inside. Other than sterilization, no other method is dependable as a preservative. One example is that the microorganism Clostridium botulinum, which is what causes botulism, can only be killed at temperatures higher than boiling point.
How it made Canned Tuna processing line in Factory
FAQ
Why do they pack tuna in water?
Why did canned tuna become popular?
Which tastes better, tuna in oil or water?
When did humans start fishing tuna?
When did canned tuna come out?
The first canned tuna came out in 1904. California canner Albert P. Halfhil, previously a sardine man, was the one who realized that when tuna is steamed it turns an appealing white color and has a pleasantly mild flavor. Perhaps even back then Americans generally preferred fish that’s not too “fishy.”
What is the history of tuna canning?
Canning started in San Pedro in the late 1800s. The California Fish (Cal Fish) Company was one of the first canneries, packing primarily mackerel and sardines in the early days. In 1903, Wilbur Wood worked at Cal Fish and perfected the process of canning albacore tuna using steam.
What are the economic origins of canned tuna?
The economic origins of canned tuna share the ups and downs of modern economics. It’s actually thanks to another once popular fish that canned tuna exists.
When did tuna become a trash fish?
At the time, tuna was considered a “trash fish.” In 1903, as the sardine business grew, the availability of sardines decreased. Fishermen began to look towards other breeds of fish for canning. Among the new fish being experimented with was the albacore tuna. The first canned tuna came out in 1904.