3 Reasons Oil-Packed Tuna Tastes Better Than Water-Packed

Oil prevents metallic taste The metallic taste in canned tuna comes from the can liner reacting with the fish. Oil-packed tuna avoids this because the oil coats the fish and prevents contact with the metal.

Water-packed tuna is more prone to tinny flavor Without an oil buffer, the acids in the fish slowly dissolve microscopic metal ions. This is why water-packed tuna often tastes tinny, especially in cheaper cans.

Oil-packed is worth the extra cost The upgrade to oil-packed tuna costs about a dollar more per can but delivers noticeably better flavor. If you already opened a metallic-tasting can, drain it, rinse with cold water, and soak in lemon juice for ten minutes—though this fix is imperfect.