White tuna fish individually line caught, with live or artificial bait, from the months of June to October. This age-old selective fishing technique is more respectful of the environment and the seabed.
After unloading in ports along the coast, it is made entirely by hand with olive oil. On the palate, it has a formidable flavor and a delicate texture.
This can of white tuna, ideal for individual consumption or for two to chop, has nice pieces, light and juicy color. : on that way you can appreciate this formidable flavor.
As with wine, cheese or ham it is really possible to create a “celler” of white tuna preserves whose quality and flavor will improve over time.