White Tuna in Olive Oil, Agromar
Agromar’s commitment to quality leads them to choose raw materials from our own coasts, respecting the product and its nature while maintaining a traditional artisanal production method developed over decades. Their factory, at the foot of the Cantabrian Sea and just 100 meters from the Gijón fish market, allows them to source and select the finest white tuna from the Bay of Biscay and Cantabrian anchovy. From July to September, the white tuna season becomes a true economic and social event in coastal towns all along the Cantabrian coast, thanks to its artisanal and seasonal fishing.
In addition to Omega-3, it is rich in B vitamins, as well as vitamins A and D, and minerals such as potassium, phosphorus, magnesium, iron, and iodine.
Technical information:
Features: Net weight: 190 g // Drained weight: 140 g
Species: White tuna (Thunnus alalunga)
Ingredients: White tuna ((Thunnus alalunga), olive oil and salt
Producer: Agromar
Location: Gijón (Asturias)
Nutritional Table for White Tuna (per 100gr, drained)
- Energy value 226 Kcal / 943 kJ
- Fat 14g
- of which Saturates 2.4g
- Carbohydrates 0g
- Sugars: 0g
- Protein 25g
- Salt 0.86g
Store in a cool, dry place, protected from direct sunlight
Best before: 5 years after production
How white tuna is prepared
1. Fishing
White tuna is pole-and-line caught by small boats all along the Cantabrian coast, using trolling methods while in motion, or live-bait fishing while stationary. Thanks to traditional, sustainable fishing, we can preserve the species and continue enjoying it for many years to come.
2. The fish auction
After long, demanding days at sea, the boats arrive at Cantabrian ports to auction the white tuna at local fish markets. In our case, we buy it from the Gijón and Avilés fish markets, which means it reaches us perfectly fresh for processing. The fresh condition of the tuna is one of the keys to its quality, setting it apart from other fish that are canned after having first been frozen aboard a deep-sea vessel.
3. Heading and cooking
Once the tuna arrives at our facilities, it must be headed and gutted to remove the blood from the interior. We then remove the belly, its most prized part, to can it separately. After being headed and gutted, the tuna is cooked in water and salt to preserve the valued texture of fresh fish.
4. Skinning and packing
The tuna are cooked whole and then cut, with the skin and dark meat removed. The resulting loins can be used for different formats and preparations, depending on how they are cut. After packing, the tins or glass jars, as appropriate, are filled with olive oil, marinade, or a natural lightly salted water brine before being sealed.
5. Sterilization
The reason white tuna, like any preserve, needs no additives lies in the autoclave sterilization process. The tins or jars are placed in carts for heat treatment with steam at a specific temperature and for a set amount of time. This gives the product a shelf life of around 5 years, and potentially even longer.