From Fishing Village to the World: Mexican Tuna Industry
Tara A. Spears
The life of a fisherman has been romanticized in literature and film but the actuality is that it is a tough way to make a living. In a country with thousands of miles of coast, fishing is accessible as a hobby or a career. One doesn’t have to go far to achieve the dream of life upon the sea.
Mexican government statistics list 213,246 people working in the fishing industry for the 23,293 licensed commercial fishing companies that are dedicated to fishing and aquaculture activities. That figure does not include the thousands of charter boat workers in every tourist town (who probably don’t pay government taxes.) Compared to other sectors of the Mexican economy, fishing activity ranks fifth by the number of people working in it; in this industry, the number of men is higher than that of women.
Yes, there is a government agency- the National Commission on Aquaculture and Fisheries (Conapesca)- that regulates off-shore and interior fishing. Mexican Fishing Law defines catch limit and regulates the sizes, times, areas that can be fished. In the last decade CONAPESCA has made great strides to help ensure that the fishing resource is sustainable. The Mexican fishing industry is demonstrating social and environmental responsibility by being committed to caring for the ecosystem.
The most prominent marine species that are commercially harvested are: sardine, shrimp and tuna. Tuna caught on Mexican shores is considered to be a marine species of exquisite flavor and valuable nutritional properties. Tuna are remarkable and impressive wild animals. This fish is sleek, powerful, and made for speed. Their torpedo-shaped bodies streamline their movement through water, and their special swimming muscles enable them to cruise the ocean highways with great efficiency.
These extraordinary marine animals are also integral to the diet of millions of people and are one of the most commercially valuable fish. The majority of the tuna market is made up of four species: skipjack (which accounts for more than half of the global catch of tuna, followed by yellowfin, bigeye, and albacore.
One popular local brand, Tuny, exemplifies the modern Mexican commercial fishing standard. “The Tuny brand, 100% Mexican brand, offers you a wide variety of products, such as tuna in water or oil and various salads with or without mayonnaise, all ready to eat, free of preservatives and with easy opening pouch or can.”
Figures from the Food and Agriculture Organization of the United Nations (FAO) indicate that Mexico ranks 12th in global tuna production. Most of the tuna industry is located on the Pacific coast, mainly in the states of Sinaloa, Colima, Baja California and Chiapas, which together contribute 95 percent of total export production. In Mexico, four species of tuna are commercially fished: yellowfin, Bluefin, bigeye and albacore.
But not all cans of tuna are equal. There are many types from which to choose. Below is a little bit about what’s in the can. In addition, I’ve always wondered if the packing liquid really matters. Whether you purchase tuna packed in water or oil is up to you based on your personal preference and intended usage. Oil would be a good choice when you don’t plan on adding other flavorings to the tuna. Although tuna packed in oil may have extra flavor depending on the type of oil it’s packed in, it may also have up to double or triple the calories as compared with water-packed.
Yahoo Food (2015) published an excellent guide to understanding the standardized types of canned tuna you’re likely to find in stores.
Solid Light Tuna in Water or in Oil: “Solid” means larger pieces, which might be better for a green salad or in a pasta dish. “Light” indicates the rosier color of tuna from species like skipjack, yellowfin and some other varieties.
Yellowfin Tuna Fillets in Water or Oil: Yellowfin refers to the species of tuna, and fillet is the cut of tuna the meat comes from. 
Solid White Albacore Tuna in Water or Oil: Albacore is a species of tuna that has the lightest-color flesh compared with the other varieties, and per the FDA is the only species that can have the “white” label.
Chunk Light Tuna in Water or in Oil: “Chunk” means smaller pieces. “Light” tunas typically have lower levels of mercury than “white” (albacore) tuna. Chunk light tuna tends to be the most economical of all the canned tuna options and is great for a classic mayonnaise-based tuna salad.
In recent years the public has demanded that food labeling be accurate. The Mexican consumer Watchdog Agency, Profeco/The Federal Consumer Attorney’s Office, announced that a total of 57 presentations of packaged tuna on the market were reviewed; of those tested, 18 of the brands had soybean content in the product that was not listed on the label. The worst offenders were Aurrera tuna with 62% soy oil; El Dorado brand was 44% oil, Chedrahui brand tuna contained 28% oil. Still, only three out of 57 indicates quality overall.
Consumers can enjoy excellent Mexican fresh or processed seafood knowing that the Mexican product is made with the highest standards of quality control, freshness, taste and is environmentally friendly.
