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Types of tuna can be sorted two ways: by species, as NOAA Fisheries does, and by the color designation on a can, as the FDA standard of identity does. This guide lists the main tuna species with their scientific names and other names, explains what “white” and “light” mean under FDA’s rules, adds USDA SR Legacy values for cooked and canned entries, and shows where each species sits on the FDA and EPA “Advice about Eating Fish” chart. For one-fish detail, see our tuna guide.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- NOAA Fisheries profiles albacore, yellowfin, bigeye, skipjack and two bluefin species; FDA's standard for tuna in cans lists 14 species in the class known as tuna fish.
- Under FDA's standard, the color designation white is limited to albacore, while light covers any tuna not darker than a set color value.
- In USDA data, 3 ounces of cooked bluefin lists about 25.4 grams of protein, yellowfin 24.8 grams and skipjack 24.0 grams.
- The FDA and EPA chart puts canned light tuna, which includes skipjack, in its lowest-mercury category, albacore and yellowfin in the middle category, and bigeye among its Choices to Avoid.
Types of tuna: the main tuna species NOAA profiles
NOAA Fisheries keeps separate profiles for Atlantic and Pacific stocks of most tunas, but the species are the same on both sides: albacore, yellowfin and bigeye belong to the genus Thunnus, skipjack is Katsuwonus pelamis, and the bluefin profiles cover two species, Atlantic bluefin (Thunnus thynnus) and Pacific bluefin (Thunnus orientalis). The table gives a few of the other names NOAA lists under “Also Known As” and NOAA’s description of the meat color.
| Species (scientific name) | Other names NOAA lists | Meat color in NOAA's words |
|---|---|---|
| Albacore (Thunnus alalunga) | Longfin tuna, Germon, Tombo | Lightest-colored meat of all the tunas |
| Yellowfin (Thunnus albacares) | Ahi, Kihada | Bright red when raw |
| Bigeye (Thunnus obesus) | Big eye, Mabachi | Reddish-pink |
| Skipjack (Katsuwonus pelamis) | Ocean bonito, Lesser tuna, Aku, Katsuo | Deep red |
| Atlantic bluefin (Thunnus thynnus) | Giant bluefin, Northern bluefin tuna, Maguro | Deep red when uncooked |
| Pacific bluefin (Thunnus orientalis) | Northern bluefin tuna | Deep red when uncooked |
NOAA calls Atlantic bluefin the largest of the tuna species, able to reach up to 13 feet and 2,000 pounds. NOAA also says bigeye and yellowfin tuna look fairly similar and are hard to tell apart without experience; among other features, bigeye have larger eyes and finlets with black edges. Some market names overlap: NOAA lists Ahi among the names for both yellowfin and bigeye, which is one reason the FDA allergen rules discussed below ask for the species rather than a market name.
Tuna species in the FDA standard for cans
FDA’s standard of identity at 21 CFR 161.190 lists 14 species in “the class known as tuna fish.” Five of the six species above appear on that FDA list by scientific name; Pacific bluefin, Thunnus orientalis, is not listed by that name. The FDA list adds southern bluefin, blackfin and longtail tuna in the genus Thunnus, and fish from other genera such as kawakawa, bullet tuna and frigate tuna. The same FDA standard sets four forms of pack (solid, chunk, flake and grated) and three packing media: an edible vegetable oil other than olive oil, olive oil, or water.
The color designation is what most shoppers read as the type. The FDA rule measures color against Munsell reference standards, and the four designations read as follows:
| FDA color designation | What 21 CFR 161.190 says |
|---|---|
| White | Limited to the species Thunnus alalunga (albacore) |
| Light | Includes any tuna not darker than Munsell value 5.3 |
| Dark | Includes all tuna darker than Munsell value 5.3 |
| Blended | May be applied only to tuna flakes |
Under FDA’s standard, then, a can labeled white holds albacore, and NOAA’s albacore profile says the same: albacore is the only tuna meat allowed to be labeled white meat. A can labeled light may hold any species from FDA’s list that meets the color value, and the FDA/EPA chart notes that canned light tuna includes skipjack. For a blended label, FDA requires that at least 20 percent of the flakes by weight meet the white or light color standard.
USDA values for cooked tuna and tuna in cans
The first table lists USDA FoodData Central SR Legacy entries for fresh tuna cooked with dry heat, at 3 ounces (85 grams). The percent Daily Value (%DV) uses the FDA Daily Values of 78 grams for total fat, 20 grams for saturated fat, 2,300 milligrams for sodium and 2.4 micrograms for B12; protein has no %DV here because the FDA labeling rule bases a protein %DV on an amount corrected for protein quality.
| Fish (USDA FDC ID) | Portion | Calories | Protein | Total fat (% DV) | Saturated fat (% DV) | Sodium (% DV) | Vitamin B12 (% DV) |
|---|---|---|---|---|---|---|---|
| Tuna, skipjack (172005) | 3 oz (85 g) | 112 | 24.0 g | 1.1 g (1%) | 0.4 g (2%) | 40 mg (2%) | 1.9 mcg (78%) |
| Tuna, yellowfin (172006) | 3 oz (85 g) | 110 | 24.8 g | 0.5 g (1%) | 0.2 g (1%) | 46 mg (2%) | 2.0 mcg (83%) |
| Tuna, bluefin (173707) | 3 oz (85 g) | 156 | 25.4 g | 5.3 g (7%) | 1.4 g (7%) | 42 mg (2%) | 9.2 mcg (385%) |
In USDA data, cooked yellowfin lists 110 calories and 0.5 gram of total fat per 3 ounces, skipjack 112 calories and 1.1 grams, and bluefin 156 calories and 5.3 grams, 7% of the FDA Daily Value. USDA lists bluefin at 9.2 micrograms of vitamin B12, 385% of the FDA Daily Value. USDA SR Legacy has no cooked albacore or bigeye entry, so those species appear only in the canned white rows below or not at all.
The second table uses USDA SR Legacy entries for tuna canned in water or oil, drained solids, at 3 ounces (85 grams), with the same FDA Daily Values.
| Fish (USDA FDC ID) | Portion | Calories | Protein | Total fat (% DV) | Saturated fat (% DV) | Sodium (% DV) | Vitamin B12 (% DV) |
|---|---|---|---|---|---|---|---|
| Tuna, light, canned in water, drained (173709) | 3 oz (85 g) | 73 | 16.5 g | 0.8 g (1%) | 0.2 g (1%) | 210 mg (9%) | 2.2 mcg (90%) |
| Tuna, light, canned in oil, drained (173708) | 3 oz (85 g) | 168 | 24.8 g | 7.0 g (9%) | 1.3 g (7%) | 354 mg (15%) | 1.9 mcg (78%) |
| Tuna, white, canned in water, drained (175158) | 3 oz (85 g) | 109 | 20.1 g | 2.5 g (3%) | 0.7 g (3%) | 320 mg (14%) | 1.0 mcg (41%) |
| Tuna, white, canned in oil, drained (175157) | 3 oz (85 g) | 158 | 22.6 g | 6.9 g (9%) | 1.1 g (5%) | 337 mg (15%) | 1.9 mcg (78%) |
The packing medium shows in USDA data: light tuna canned in water lists 73 calories and 0.8 gram of fat per 3 ounces of drained solids, and light tuna canned in oil 168 calories and 7.0 grams. White tuna lists 109 calories in water and 158 calories in oil in USDA data. Sodium runs from 210 milligrams for light tuna in water to 354 milligrams for light tuna in oil in USDA data, against 40 to 46 milligrams for the cooked fresh entries. The Nutrition Facts label on a can is the figure for that product; see also low sodium foods.
Tuna species on the FDA and EPA mercury chart
FDA and EPA wrote their “Advice about Eating Fish” for people who might become or are pregnant or breastfeeding and for parents and caregivers feeding children, and a healthcare provider can answer questions about a specific situation. FDA says the chart “can help you choose which fish to eat, and how often to eat them, based on their mercury levels.” The FDA chart has three categories: a lowest-mercury category, a middle category, and “Choices to Avoid,” which FDA marks as the highest mercury levels (advice revised October 2021).
| Tuna species | Name on the FDA/EPA chart | FDA/EPA chart category |
|---|---|---|
| Albacore | Tuna, albacore/white tuna, canned and fresh/frozen | Middle category |
| Yellowfin | Tuna, yellowfin | Middle category |
| Bigeye | Tuna, bigeye | Choices to Avoid: highest mercury levels |
| Skipjack | Tuna, canned light (includes skipjack) | Lowest-mercury category |
| Atlantic bluefin | Not on the chart | Not on the chart |
| Pacific bluefin | Not on the chart | Not on the chart |
FDA’s chart names skipjack only inside its canned light tuna entry, in the lowest-mercury category. Albacore, canned and fresh or frozen, and yellowfin sit in the middle category of FDA’s chart, and bigeye is among the Choices to Avoid. Bluefin does not appear by name on FDA’s chart, so this table does not assign it a category. The Dietary Guidelines for Americans, from USDA and HHS, say “mercury, in the form of methylmercury, is found in seafood in varying levels,” and describe seafood, “which includes fish and shellfish,” as a protein foods subgroup. Our types of fish guide places more species on FDA’s chart.
Tuna as a major food allergen
FDA lists fish, “like bass, flounder, and cod,” among the nine major food allergens. FDA’s allergen guidance (Edition 5, January 2025, nonbinding) lists bony fish “such as trout, flounder, bass, salmon, tilapia, cod, mackerel, tuna, and grouper,” and FDA says the species of fish must be declared, so the ingredient list or the “Contains” statement names the fish. FDA’s labeling rules do not replace an allergist’s advice about a specific fish.
More tuna and fish guides
Tuna species are one part of our seafood guides built on USDA and FDA data. Our types of salmon guide covers the salmon species with NOAA and USDA data. Related guides cover mackerel, swordfish, one of the fish on FDA’s highest-mercury list, and sushi; lean protein foods and high protein foods rank fish among other foods.
Frequently Asked Questions
What does white mean on a can of tuna?
Under FDA’s standard of identity, the color designation white is limited to albacore, Thunnus alalunga.
What species can be in a can labeled light?
FDA’s standard lets light cover any tuna species on its list that is not darker than Munsell value 5.3; the FDA/EPA chart notes that canned light tuna includes skipjack.
Is ahi a species?
NOAA lists Ahi as another name for both yellowfin and bigeye tuna, so it is a market name rather than one species in NOAA’s listings; USDA SR Legacy lists yellowfin under its species name.
Which tuna lists the most protein in USDA data?
In USDA data, cooked bluefin lists about 25.4 grams of protein per 3 ounces, yellowfin 24.8 grams and skipjack 24.0 grams.
Where do the tuna species sit on the FDA mercury chart?
FDA and EPA put canned light tuna, which includes skipjack, in the lowest-mercury category, albacore and yellowfin in the middle category, and bigeye among the Choices to Avoid.
Is tuna a major food allergen?
FDA lists fish among the nine major food allergens and names tuna as a bony fish.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Salmon: Six Species in NOAA and USDA Data, Tuna: Canned Tuna Nutrition, Mercury and Types Explained, Types of Fish: 23 Fish With USDA Values and the FDA Mercury Chart.