Our products using White Tuna in Olive Oil have an unmistakable, unique flavor and tender texture. These characteristics are the fruit of careful, sustainable choices made all along the supply chain, from selecting tuna fishing areas to catching tuna with traditional fishing methods, aiming to not stress the fish. We also pay utmost attention to the subtle phases of meat processing, cooking and selecting and preparing the finished product.
Our White Tuna Fish in Olive Oil and White Tuna Filets in Olive Oil are produced according to precise procedures and with full respect for the raw ingredients. After initially cleaning and gutting the fish by hand, separating the abdominal part which we make our Tuna Belly from, it undergoes a long, slow and gentle cooking process in water and salt. Once the fish meat has been cooled, the Steaks and Fillets are carefully hand-selected for our two different products. This is where differences emerge: the Steaks, taken from the dorsal part of the fish, are mechanically packed in cans; while the Fillets, the leanest part of the tuna, taken from the abdomen and sides, are carefully hand-packaged into our glass jars, so as to preserve them intact. Only at the end is the olive oil added, which keeps their taste perfectly intact.
Our White Tuna Belly in Olive Oil, characterized by a captivating, unmistakable flavor, requires even more careful and thorough treatment because of the delicacy of its meat. That’s why it’s processed separately with particular care and always by hand.