American Tuna

Formed in 2004 by six American pole-and-line fishing families in San Diego, California. Tuna is caught one fish at a time by US-flagged vessels in the North Pacific, hand-filleted, and hand-packed raw at artisanal canneries in Oregon and Washington, then cooked once in the can. The North Pacific albacore fishery was the first tuna fishery in the world to receive MSC certification, in September 2007. American Tuna was named Best Specialty Tuna by Bon Appétit and carries full vessel-level traceability on every can.