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No best answer has yet been selected by natty23. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.The best cuts of tuna tend to come from the belly.
There should be no difference between a fresh tuna steak and a tinned tuna steak in terms of where on the fish it is cut from, (and assuming it is not mis-described).
However, tinned tuna is effectively 'cooked' in the canning process.
Any smaller cuts, off-cuts and trimmings will, if canned, be described as 'chunks' or 'pieces' respectively.
The other influence on 'quality' is the difference between tuna species, (yellowfin, bluefin, skipjack, albacore, bonito etc.), where some are considered better than others and thus command a higher price. Though this is probably another answer in itself !