Ingredients: Bluefin tuna (Thunnus thynnus), extra virgin olive oil , and salt
The bluefin that we use is fished in the Mediterranean Sea (FAO 371-372 and 373) by purse seine fleets.
Subsequently, the fattening stages are carried out in the farms located on the coast in order to obtain the optimal infiltration of fat. Tuna are basically fed with blue fish such as sardine or mackerel.
We call it “wild” because it is not a fish that is farmed in a fish farm since it is an egg, it has been born and has grown wild in the sea, and only in the final stage it has been in a farm in the Sea coast.
And of course all the process is controlled by the ICCAT (International Commission for the Conservation of the Atlantic Tuna).
Regarding certifications, there is no “certification” or information included in the tin itself. What we have for each batch of bluefin tuna that we buy, is the corresponding ICCAT document, in which is detailed all the traceability of the fishes:
Each of this information with the validation of the government authorities of each department.
It is delicious. Its taste is more intense than the white tuna and the meat has a special firm texture. It’s also an excellent source of protein, vitamins, minerals and Omega 3 fatty acids and has heart-healthy properties.
El Capricho dominated the overall and tuna categories at worldbestfish.com with their Bonito del Norte (albacore) products. Kinda makes you wonder how their canned Bluefin tuna is, doesn’t it? It did us.
We’ll add tasting notes as soon as we get a tin opened and photographed and tasted.
110g (3.88 oz) tin