Spicy tuna fillets in olive oil. Four meaty fillets of richly flavoursome tuna with a chilli kick. The skipjack is caught pole and line over summer in the warm, crystalline waters off the Azores islands, and canned nearby whilst fresh.
Recipe tip: Try these fillets in a puff-pastry empanada with anchovy-enriched tomato, onion and garlic sauce. Find other tinned tuna recipes here.
About Carmelo: Carmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.
More about the tuna:
•The skipjack is an abundant species of tuna, meaning there are no sustainability issues around this tuna.
•Although skipjack is abundant, the local Azorean fishing fleets still catch the fish pole and line, meaning the tuna canned for Carmelo is caught in small batches. The Azorean fleet catches in an entire season what a vessel using purse seine in a large fishery would catch in a day. This approach - one fisherman, one pole, one line, one hook, one fish - means no wasteful by-catch, no seabed destruction and no damage to the fish's flesh, which can happen when tuna is netted.
•The mercury content of the tuna is also very low due to the pure waters around the Azores where it is caught.
