Tuna Fillets in olive oil gr.1020 in a wooden box

Yellowfin tuna is caught using hook-and-line methods or purse seine nets, primarily in the open ocean. Suppliers are required to respect the marine environment and protect dolphins. The yellowfin species is characterized by its yellow dorsal fin. The tuna processed at the facility average about 80 cm in length and weigh between 20 and 40 kg. Medium-sized tuna are selected to achieve the ideal balance between quality and texture. They are purchased whole, directly from fishermen, allowing for the verification of fish quality and preservation standards upon arrival at the plant. The flesh is pink, free from off-color hues that would indicate poor preservation. The processing method and steam cooking ensure the preservation of the meat's organoleptic qualities. The tuna are processed entirely by hand. This semi-artisanal process differs significantly from industrial operations, where machines perform almost all tasks and the tuna is often frozen after cooking to facilitate mechanical slicing of the fillets. The pink tuna is cured for three to six months to ensure superior aroma and quality.