A Splash of History: Tracing the Origins of Water-Packed Tuna

As a long-time tuna aficionado, I’ve always been curious about how tuna prep has evolved over time. We take for granted the convenience of grabbing a can or pouch of tuna from the grocery store shelf. But when did they actually start packing tuna in water instead of oil?

In this article, we’ll dive into the history of canned tuna and trace the origins of the water-packed method. We’ll explore how tuna morphed from a “trash fish” to a staple protein source. So let’s take a tasty trip back in time!

From Sardines to Tuna: The First Canned Tuna

It may be hard to imagine, but canned tuna was not an instant hit Tuna was actually a substitute for canned sardines initially

In 1903, sardine supplies were low, leaving many empty cans. Looking for an alternative, canner Albert P Halfhill tested packing albacore tuna into the unused cans Though tuna wasn’t popular yet, Halfhill sold 700 cases that first year.

Canned tuna really took off during World War I as a portable protein for soldiers overseas. By the 1920s, new varieties like skipjack and yellowfin entered the mix as demand grew. Tuna boats ventured farther out, switching from pole fishing to large nets.

So tuna’s journey from trash fish to mass production happened in just a couple decades. But one thing that hadn’t changed yet was the packing method. So when did water enter the equation?

The Arrival of Water-Packed Tuna

During canned tuna’s rise in the early 1900s, virtually all tuna was packed in oil. But gradually water-packed tuna emerged as a lighter alternative

As health concerns about fat and calories grew over time, water-packed tuna gained favor for its lower calorie count. And without all that oily flavor, the tuna taste itself could shine through.

The exact origins of commercially water-packed tuna are fuzzy. Based on my research, it seems water-packed tuna likely arose in the 1950s or 1960s amidst growing nutrition awareness. But it took time to catch on widely.

One 1978 newspaper article highlighted this new tuna option, noting “tuna has been packed in water for several years.” So water-packed tuna was likely pioneered decades earlier, though oil still dominated.

Through the 1980s and beyond, water-packed tuna steadily gained market share as the healthier choice. Today it makes up 80% of tuna sales, showing how priorities have shifted from flavor to nutrition.

Water-Packed Tuna Takes Hold: The Nutrition Angle

So why did water-packed tuna finally take hold after oil dominated for so long? One big driver was increased nutrition awareness.

In the 1950s-60s, heart disease and cholesterol became pressing health concerns. Seeking leaner options, some health-conscious consumers likely gravitated to lower-calorie water-packed tuna.

The American Heart Association began actively endorsing tuna in the 1970s for its heart-healthy omega-3s. This further motivated interest in more diet-friendly water-packed preparations.

As consumers tuned in to nutrition labels from the 1980s onward, water-packed tuna boasted an advantage. With 120 calories and 1 g fat per serving, it edged out oil-packed tuna’s 180 calories and 10 g fat.

So water-packed tuna enabled tuna-lovers to enjoy the lean protein benefits, while avoiding excess fat and calories. This growing consumer focus on healthy eating gave water-packed tuna the boost it needed to become the dominant format.

The Tuna Aisle Today: Water vs. Oil Packed

Walk down the canned tuna aisle today, and water-packed rules the roost. You’ll typically find a ratio of 4:1 water-packed to oil-packed tuna cans on grocery shelves.

However, oil-packed tuna still has its loyal fan base. Some tuna aficionados insist water-packing compromises flavor. The oil helps seal in moisture and gives tuna an additional creamy richness.

Others simply stick with oil-packed tuna for the heart-healthy fats. The omega-3 content doesn’t vary much between packing methods. Though water-packed contains lower mercury levels on average.

While personal taste rules for some, the reduced fat and calories keep health-focused shoppers coming back to water-packed tuna currently. Check those labels to see if water or oil tuna fits your nutritional needs best!

The Future of Tuna: Seeking Sustainability

As tuna packing techniques progressed over time, sustainability concerns arose regarding overfishing and responsible catching methods.

Organizations like the Marine Stewardship Council now identify tuna that comes from sustainable fisheries. Canned tuna brands are responding by reformulating their sourcing and gaining sustainability certifications.

Consumers also increasingly seek out pole and line caught tuna, viewed as a more responsible harvesting technique with less bycatch. Brands like Safe Catch and Wild Planet are meeting this demand.

It will be interesting to see whether tuna preparation evolves further to satisfy changing consumer preferences. Perhaps we’ll see more ready-to-eat pouches for convenience or different flavor infusions to keep tuna exciting.

But when it comes to water vs. oil packed, it looks like water is still king for now based on nutrition preferences. Though oily tuna still earns its place based on distinct taste and textures.

No matter which preparation you prefer, looking for sustainability certifications ensures tuna will keep swimming into the future. So we can all keep enjoying the fish that paved the way for the canned tuna aisle we know today!