September marks the end of the albacore tuna season in the Cantabrian Sea, meaning these are the last few weeks we will be working on preparing this prized fish in our Santoña factory. Today, in our blog, we explain in detail this meticulous process of preparing albacore tuna, from its arrival at the fish market to its commercialization.
Fish Market
Very early in the morning, fishing boats bring albacore tuna to the Santoña fish market. Once the fish is unloaded and sorted by size, the auction begins, and we purchase the best specimens from fisheries certified by the Marine Stewardship Council (MSC) sustainable fishing label. After completing the purchase, we head to our factory to begin preparing the albacore tuna. The fact that it is prepared fresh gives the product an exceptional texture and white color.
Preparation
When the albacore tuna arrives at the factory, we begin the preparation process. First, its head is removed, and then we separate the belly – the area located in the lower part of the fish, near the abdomen – to process it separately. This part of the fish is highly prized for its soft and juicy texture, as well as its high fat content, which gives it a more delicate and exquisite flavor than the rest of the fish. Due to its tenderness and flavor, the belly is considered a delicacy in gastronomy.
Then, after a manual wash with plenty of water, we cook the tuna loins and belly. Once the ideal texture is achieved, they are left to cool at room temperature. Finally, the loins are cut into different pieces for packaging in various formats. This phase is particularly delicate, as the cuts are made with great precision to preserve the integrity of the fish.
Preservation
For product preservation, the albacore tuna loins and belly are covered either in olive oil, sunflower oil, water, or Catalan sauce – a traditional family recipe where the key ingredient is "pimentón de la Vera" (smoked paprika) – depending on the different formats we offer.
Once covered with liquid, the containers are vacuum-sealed to prevent air from entering, which helps prevent the growth of bacteria and other microorganisms. Then, sterilization is carried out in an autoclave, a fundamental step to turn the product into a preserve. The sealed containers are placed in the autoclave, a type of large industrial pressure cooker, and subjected to high temperatures (typically between 115ºC and 121ºC) and controlled pressures for a specific time. This process kills any microorganisms that could cause product deterioration or illness, ensuring that the preserve is safe and can be stored for months or years without refrigeration.
Time: A Flavor Enhancer
The last step is to allow our albacore tuna preserves to rest for at least one year at a controlled temperature before commercialization. Time acts as a flavor enhancer. During this period, a maturation process occurs in which the tuna better absorbs the oil or covering liquid, allowing the flavors to integrate more harmoniously. This aging also softens the fish meat, making its texture more delicate and pleasant to the palate. In short, the resting time improves the product's quality.
The Best Albacore Tuna for Your Table
And that concludes our albacore tuna preparation process, a combination of tradition, care, and quality. From selecting the best sustainable Cantabrian tuna to its meticulous preparation and preservation, each stage is designed to offer an exceptional product. Attention to detail, the experience of our workers, and respect for artisanal methods ensure that every preserve maintains the authentic flavor and freshness of albacore tuna. We are proud to bring to your table a superior quality product, the result of years of dedication and passion for excellence.
