Highly appreciated in national and international markets, bluefin tuna (Thunnus Thynnus) is quite often eaten raw in sushi or sashimi.
Discover how such bluefin tuna fillets can brighten up a last-minute appetizer or a cold starter.
It’s a delight for both the palate and the eyes: the flesh is superb, the original taste of the fish and its nutritional properties have been preserved.
The preservation process is the same for both the canned bluefin tuna fillets and the glass jar. The difference lies mainly in the cutting of the flesh, the presentation of the product and the manual canning. The cooked and cleaned tuna loin is cut lengthwise by hand and the pieces are put into the jars, one by one, by hand too.
Canning preserves the vitamins, proteins and nutrients contained in the selected fresh food and keeps the flavour intact.
It should be noted that this product improves with time.
Easy to store without refrigeration. Keep out of direct sunlight. However, once opened, it must be kept refrigerated and consumed within 4 to 5 days. It’s better to always cover the product with olive oil.
Ingredients: tuna (Thunnus Thynnus), olive oil and sea salt. No preservatives
La Chanca: the factory and its museum in Barbate.