Gulf of Maine Conservas Line Caught Bluefin Tuna in Olive Oil


Dan’s tasting notes:  Best tinned tuna product I’ve ever eaten, period. Pristine clean flavor and impeccable texture.

“Know your farmer” they say, and most of our customers subscribe to that philosophy. Now, thanks to Keper Connell, we can say, “Know your fisherman.” Every Atlantic Bluefin from Gulf of Maine Conservas is caught by Keper with a rod and a reel, and then carefully preserved in olive oil. In conversation he tells me, “To the best of my knowledge, the domestic or American conservas is a mere seedling in the zeitgeist in the food world, let alone the American palate. I am very eager to see where you take my product. I am also very interested in your tomatoes, when the time is right.”

Small batch and sustainable is the future we advocate for. And not just because it tastes better, but, it does taste better.

One single can of Wild Bluefin Tuna hand-packed in olive oil. Line caught in the Gulf of Maine.

Gulf of Maine Conservas Serving Suggestions (pdf)

Each can is 6 oz, and carries a sticker with a QR code that will show you an industry-leading amount of detail about the catch.

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Ingredients: Bluefin tuna (Thunnus thynnus), olive oil.

Drawing inspiration from this Mediterranean tradition, we preserve our fish in high quality olive oil. All of our tinned seafood products are produced from wild caught fish and lobster in the Gulf of Maine. Canned by hand in an FDA-approved facility, this ensures quality and health standards are met. Our fishing vessel, the F/V Figment, is based out of Rye Harbor, New Hampshire.


  1. Jeff (verified owner)

    This is the best tuna I’ve ever had. I’ve had two tins of this at this point. The first tin was sublime – melt in your mouth delicate bits of tuna. I was prepared to make a preparation of some sort with it but couldn’t manage to get further than eating is straight for the tin. The second tin I tried was just as delicious, though not quite the same melt-in-your-mouth experience, which allowed me to move further from the tin onto some crackers with some condiments.

    If you don’t have a special event planned where this tuna will be enjoyed, it will become a special event when you open the tin.

  2. Tommy Phannareth (verified owner)

    A uniquely firm, hardy and delicious tuna tin. I had it directly from the can with some crackers, although I think the next time I get a can I’d like to try it on a sandwich; not as tuna salad but just as chunk tuna with some pickled veggies perhaps. So good!

  3. Peter Kupchick (verified owner)

    First tried this right from the can and although texturally it was nice flavor wise it lacked. Used the oil to make a vinaigrette with lemon juice, salt, and fresh cracked red kompot pepper. Added the tuna and some diced onions back to that and ate it like a ceviche. It was excellent.

  4. sparrowking (verified owner)

    The tuna itself is absolutely beautiful, but the oil is so tasteless that I thought it was canola oil until I checked. It really ruined the first bite for me, and the friends I was trying it with had the same reaction. The olive oil quality being so poor really threw us, but the fish itself was like no canned tuna I’ve ever had. It was incredibly meaty, and it flaked it big flakes and had the firmness I expect from a tuna steak. I was impressed by how much fit into the can.

    If you’re looking for a sustainably sourced canned tuna filet, this is a great option, but drain the oil off VERY well first. Honestly, if I got this again, I’d probably pat the oil off first and top with a dash of more flavorful olive oil, a splash of lemon juice, and a bit of salt and pepper. It really doesn’t need a lot, since it sings so well by itself!

  5. Fisheye (verified owner)

    This changed my idea of what canned tuna can be. When I was a teen, I worked at a coffee shop and made tuna salad for sandwiches served there. I’d open a Costco-sized can of cheap tuna and drain all the water out, and that was one of my least favorite parts of the job. The smell! That fishy smell would linger on my hands long after, and made me lose my appetite.

    I almost swore off canned tuna for life, but I was curious and also confident that Dan only carries the best, so I took a chance on Gulf of Maine. The tuna sits in a can of very mild olive oil so what you taste is the fish. The piece I got was very firm and dry, and it had a light and pleasant smell that whispered “tuna” instead of screaming it in your face like the cans of my youth.

    I broke up the solid chunk into smaller pieces for a tuna melt. It was as mild-tasting as it smelled, and this can is great for anyone who wants the health benefits of fish without overtly fishy flavor. I’m glad I gave this a chance, and I suspect I’ll enjoy the fattier ventresca even more.

  6. Matt (verified owner)

    This is nothing like the mass market tuna you get at the supermarket. This looks like real fish! Totally different than any canned tuna I’ve had in the past. Rich, clean flavor. Not dry and overcooked and certainly doesn’t need to be dressed up with a bunch of mayo. Just the right balance of fat. Enjoyed right out of the tin, but would be an A+ topping on salad or rice.

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