White tuna (or Thunnus alalunga) is the most consumed fish in northern Spain. The peculiarity of fishing it in our country is that it is done traditionally on the coast in the summer.

The tuna is fished by small boats along the entire Cantabrian Coast, by using fishing lines moving, or tanking, static and with live bait.

 

Thanks to traditional and sustainable fishing, we can preserve the species and continue enjoying it for many more years.

After their long, hard days at sea, the boats arrive at the Bay of Biscay ports to sell the Spanish white tuna at the local auctions.  In our case, we acquire it from the Gijón and Avilés auctions, from where it arrives in perfect fresh conditions for preparation.

 

The freshness of the tuna is one of the keys to its quality, as it differs from other fish which are canned after being frozen on large boats.

Once the tuna arrives at our plant, it is deheaded and gutted and the blood removed from inside.  We then remove the belly, its most appreciated part, for canning separately.

 

After deheading and gutting, the tuna is cooked in water and salt to maintain the appreciated texture of fresh fish.

The tuna are cooked whole, then cut and the skin and dark meat removed.  The resulting steaks can be treated and prepared differently, as they are cut.

 

After placing in cans or glass jars, as appropriate, olive oil, pickle or lightly salted water is added before sealing.

Tuna or any canned product need no additives due to the autoclave or sterilisation process.

 

The cans or jars are introduced into racks for steam heat treatment at a certain temperature and for a particular time.  This gives the product a shelf life of about 5 years, and this could in fact be even longer.