Canned tuna, sardines and others

Tuna is currently the flagship product in the fishery processing industry worldwide, maintaining the large Spanish tuna fleet active. It currently represents 55% of canned fish and seafood. The high level of utilization, high nutritional value, excellent taste and culinary versatility of canned tuna explain its popularity all over the world.
Thanks to the Spanish seafaring tradition and the long history of the Spanish canning industry, Spain is the world’s second largest producer of canned tuna and tuna-related products and the undisputed leader from the point of view of quality. The main production areas in Spain are Galicia, Asturias, Basque Country and Andalusia (the Strait of Gibraltar in Cadiz). Canned tuna in Spain usually comes from one of three species – albacore (Thunnus alalunga), yellowfin (Thunnus albacares) and skipjack (Katsuwonus pelamis) but also others.

Among the many preserves that occur are those of the tuna family, such as fillets and belly (the ventresca) of the White Tuna (Thunnus Alalunga), especially from the Bay of Biscay.
The ventresca is defined as the tenderest, most succulent and delicate part of tuna, usually in Spain bluefin tuna (Thunnus thynnus) and albacore (Thunnus alalunga) .The distinctive character of this ventral cut of the fish derives from its characteristic flavor It is much finer and more delicate on the palate than other parts of the tuna, with a gelatinous texture and a rich flavor where the tuna fat is perceived.This product is widely used both for making snacks and salads. Preserved in olive oil and preserved (sterilized) The olive oil in which it is usually preserved adds some characteristic organoleptic notes.It is rich in proteins of high biological value and in fatty acids with health properties for the health heart.

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Montse Gonzalez