{"title":"Tuna","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"zallo-white-tuna-in-paprika-escabeche","title":"White tuna in paprika escabeche","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBonito del Norte tuna, caught pole and line in the Cantabrian Sea when it is at its best, and canned in the Basque Country on the day of catch. This Bonito del Norte (white tuna or Albacore) comes in a paprika-red wine vinegar and olive oil.\u003c\/span\u003e\u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":45990658048316,"sku":"ZAL03TUNPAP","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-white-tuna-albacore-bonito-del-norte-in-paprika-escabeche.jpg?v=1776082496"},{"product_id":"olasagasti-white-tuna-ventresca-in-olive-oil","title":"White tuna ventresca","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eArtisanal tinned tuna from the Basque Country. Ventresca is the undercut or tuna belly: the prime cut of the fish. Olasagasti works with its tuna fresh, meaning it is more flavoursome. This ventresca is mild, delicate and melts in the mouth. The tuna is fished in an MSC-protected area of the Bay of Biscay in the summer months when it is at its peak. Albacore or white tuna caught in the Cantabrian Sea is called Bonito del Norte. The tuna belly is full of flavour so you do not need to do a lot with it to enjoy it. Try it on slices of ripe tomato and drizzle over some of the olive oil.\u003c\/span\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":45992496169276,"sku":"OLA03TUNVEN","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-ventresca-in-olive-oil.jpg?v=1776015443"},{"product_id":"olasagasti-yellowfin-tuna-in-olive-oil","title":"Yellowfin tuna in olive oil","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOlasagasti cannery hand prepares its yellowfin tuna using the same careful methods it has used for more than a century. Yellowfin tuna has a delicate flavour and velvety texture which is perfectly preserved thanks to these techniques. Olasagasti’s yellowfin is also low in salt. \u003c\/span\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":45992834695484,"sku":"OLA06TUNYEL","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-yellowfin-tuna-in-olive-oil.jpg?v=1776015081"},{"product_id":"olasagasti-white-tuna-in-wine-vinegar","title":"White tuna in wine vinegar","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePole and line caught Albacore tuna in wine vinegar and olive oil\u003c\/strong\u003e from Olasagasti. A delicately textured, meaty white tuna in escabeche.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e a great tin to enjoy with a salad; you can use the clear escabeche as a dressing. Good on a potato salad too as the escabeche cuts through the mayo nicely. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the cannery: \u003c\/strong\u003eOlasagasti, a cannery in the Basque Country in Spain, works with all its tuna fresh which enhances the flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the tuna:\u003c\/strong\u003e the Albacore takes the name Bonito del Norte because it is fished in the Bay of Biscay just off Spain's northern coast during the summer months when it is at its best. The tuna is MSC-certified.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46005331788092,"sku":"OLA05TUNPIC","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-in-escabeche.jpg?v=1776015391"},{"product_id":"olasagasti-white-tuna-fillets-in-olive-oil","title":"White tuna fillets in olive oil","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhite tuna or albacore cdaught pole-and-line in the Cantabrian Sea when it is close to the coast and at its very best. The fillets are from the loin, a high-quality cut, and are hand-prepared at the Olasagasti family-run cannery in the Basque Country. Place the fillets on top of a potato salad with a chive and lemon-spiked mayo, or enjoy on toast with slices of ripe tomato and extra virgin olive oil.\u003c\/span\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46005520662844,"sku":"OLA10TUNFIL","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-loins-jar.jpg?v=1776015533"},{"product_id":"santa-catarina-tuna-fillets-with-chimichurri","title":"Tuna fillets with Chimichurri | Mediterranean sauce","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSanta Catarina’s bestselling, flavoursome tuna fillets in molho cru - a Portuguese chimichurri-style sauce that traditionally accompanies fish dishes in the country. The cannery is based in the Azores, and its tuna is line caught one by one by local fishermen and prepared by hand in the cannery. Great in a potato salad, or stirred through pasta with fresh herbs.\u003c\/span\u003e","brand":"Santa Catarina","offers":[{"title":"Default Title","offer_id":46009505775932,"sku":"SAN03TUNCHI","price":4.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Santa-Catarina-tuna-fillets-in-olive-oil-with-mediterranean-sauce-chimichurri.jpg?v=1776080874"},{"product_id":"zallo-white-tuna-in-olive-oil","title":"White tuna in olive oil","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlbacore tuna \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ein olive oil. This delicately flavoured white tuna is caught in the Cantabrian Sea and tinned in the Basque Country on the day of catch. The Bonito del Norte is caught in the summer months when it swims close to the Cantabrian coast and is at its best. Zallo is an eco-friendly cannery. It works with the Marine Stewardship Council\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and its tuna is caught pole-and-line fishing which means there is no by-catch or seabed damage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":46011451900220,"sku":"ZAL01TUNOLI","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-white-tuna-albacore-bonito-del-norte-in-olive-oil.jpg?v=1776082394"},{"product_id":"zallo-white-tuna-loins-with-chilli","title":"White tuna loins with chilli","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eLine-caught tuna in olive oil spiked with Espelette pepper from the Basque-based cannery Zallo. The spicy peppers are named after the French Basque village they are native to. These fillets go well on top of a cold potato salad, or enrich a tomato, garlic and onion pasta sauce with the tuna and some of the spiced oil.\u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":46051681501500,"sku":"ZAL10LOICHI","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-white-tuna-with-spicy-espelette-pepper.jpg?v=1777914709"},{"product_id":"zallo-white-tuna-in-vinegar-escabeche","title":"White tuna in vinegar escabeche","description":"\u003cp data-mce-fragment=\"1\" class=\"\"\u003eBonito del Norte is the name white tuna or Albacore goes by when it is caught in the Cantabrian Sea. The Bonito is caught pole and line when the fish is at its peak during the summer months. It is complemented with a clear and light escabeche (white wine vinegar and olive oil with natural garlic flavouring).\u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":46052632396092,"sku":"ZAL02TUNVIN","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-white-tuna-albacore-bonito-del-norte-in-escabeche.jpg?v=1776082446"},{"product_id":"berthe-tuna-fillets-with-lemon","title":"Tuna fillets with lemon","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003ePortuguese tuna fillets from heritage brand Berthe. Hearty Atlantic skipjack fillets with a zesty bite. Premium cuts of tuna in a bright, light sauce. Good in a salad with olives.  \u003c\/p\u003e","brand":"Berthe","offers":[{"title":"Default Title","offer_id":46054054134076,"sku":"BER05TUNLEM","price":4.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Berthe-tuna-fillets-with-lemon.jpg?v=1775926030"},{"product_id":"olasagasti-ventresca-white-tuna","title":"White tuna ventresca | Large","description":"\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eArtisanal tinned tuna from the Basque Country. Ventresca is the undercut or tuna belly: the prime cut of the fish. Olasagasti works with its tuna fresh, meaning it is more flavoursome. This ventresca is mild, delicate and melts in the mouth. The tuna is fished in an MSC-protected area of the Bay of Biscay in the summer months when it is at its peak. Albacore or white tuna caught in the Cantabrian Sea is called Bonito del Norte. The tuna belly is full of flavour so you do not need to do a lot with it to enjoy it. Try it on slices of ripe tomato and drizzle over some of the olive oil.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46072546787644,"sku":"OLA14VENLAR","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-ventresca-in-olive-oil-190g.jpg?v=1776015484"},{"product_id":"olasagasti-white-tuna-in-organic-extra-virgin-olive-oil","title":"White tuna in organic extra virgin olive oil","description":"\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBonito del Norte tuna in extra virgin olive oil\u003c\/strong\u003e from sustainable cannery Olasagasti in the Basque Country.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eServing tip: \u003c\/strong\u003ethe tuna breaks into thick, meaty flakes and is perfect added to a slow-cooking pasta sauce so that it absorbs the flavours in the sauce. \u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e Olasagasti was founded by Italian settler Salvatore Orlando more than a cnetury ago. It is an artisanal, sustainable cannery that works with its tuna fresh.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the tuna:\u003c\/strong\u003e it is pole-and-line caught along the Cantabrian coast. Catching the fish one by one is an ecologically sound way to fish as it avoids by-catch and damage to the sea bed. The white tuna is also caught in the summer months when it is at its best.\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46080892174652,"sku":"OLA07ORGTUN","price":6.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-in-organic-extra-virgin-olive-oil.jpg?v=1776015136"},{"product_id":"olasagasti-bonito-del-norte-tuna-in-olive-oil-white-tuna","title":"White tuna in olive oil | 1.8kg","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003ePole-and-line caught albacore tuna canned in the Basque Country using family recipes passed down through the generations. Olasagasti works with its tuna fresh, thus making it more flavoursome. The tuna is fished in the Bay of Biscay in the summer months when it is leaner and less fatty and in peak condition. Drained, this comes in at 1,500g of tuna. Ideal for family meals, if you’re preparing a meal for a crowd or batch cooking.\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46082150334780,"sku":"OLA11TUNWHI","price":59.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-loins-in-olive-oil-1800g.jpg?v=1776015664"},{"product_id":"santa-catarina-tuna-fillets-in-extra-virgin-olive-oil","title":"Tuna fillets in olive oil","description":"\u003cp class=\"\" data-mce-fragment=\"1\"\u003eSkipjack tuna fillets in olive oil. Caught in the Atlantic by pole-and-line and hand-prepared at the cannery in the Azores islands, Santa Catarina’s tuna is known for its delicate flavour, pinkish hue and soft texture. \u003c\/p\u003e","brand":"Santa Catarina","offers":[{"title":"Default Title","offer_id":46082367553852,"sku":"SAN01TUNOLIC","price":4.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Santa-Catarina-tuna-fillets-in-olive-oil.jpg?v=1776080994"},{"product_id":"santa-catarina-tuna-fillets-with-fennel","title":"Tuna fillets with fennel","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eSanta Catarina’s tuna is caught in the Atlantic by pole-and-line, a method that protects the oceans. It is known for its delicate, lightly salted taste, and comes in a fennel-infused olive oil here. Add a twist to a Salade Niçoise, or accompany with salad leaves, tomato and shallots.\u003c\/p\u003e","brand":"Santa Catarina","offers":[{"title":"Default Title","offer_id":46082404614460,"sku":"SAN04TUNFEN","price":4.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Santa-Catarina-tuna-fillets-in-olive-oil-with-fennel.jpg?v=1776081086"},{"product_id":"zallo-white-tuna-ventresca","title":"White tuna ventresca","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eVentresca (the tuna belly) is the most luxurious cut of the fish. Silken and delicately textured, the ventresca melts in the mouth. Zallo tuna is caught pole-and-line and to quota in the Bay of Biscay. The belly is a cut that is full of flavour, so you do not need to do a lot with it. Try it on bread with slices of ripe tomato and a drizzle of olive oil. \u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":46083827564860,"sku":"ZAL11TUNVEN","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-White-tuna-albacore-ventresca-belly-in-olive-oil.jpg?v=1776082675"},{"product_id":"zallo-white-tuna-loins-in-olive-oil","title":"White tuna loins in olive oil","description":"\u003cp data-mce-fragment=\"1\" class=\"\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlbacore or white tuna in olive oil so that the tuna’s delicate taste can be savoured. Keep the tuna covered in olive oil and re-seal the jar to preserve for longer after it is opened. This tuna is caught when it’s at its peak during the summer months close to the Cantabrian coast and tinned in the Basque Country. Zallo works with the MSC (Marine Stewardship Council) and sustainable fishing fleets that catch the tuna pole-and-line which means there is no wasteful and unnecessary by-catch or seabed damage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":46086171033916,"sku":"ZAL08TUNLOI","price":10.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-white-tuna-loins-in-olive-oil.jpg?v=1777914581"},{"product_id":"bonito-del-norte-tuna-in-olive-oil-1kg","title":"White tuna in olive oil | 720g","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePole-and-line caught albacore tuna canned in the Basque Country using family recipes passed down through the generations. Olasagasti works with its tuna fresh, thus making it more flavoursome. The tuna is fished in the Bay of Biscay in the summer months when it is leaner and less fatty and in peak condition. Drained, this comes in at 520g of tuna. Ideal for family meals, if you’re making a meal for a crowd or batch cooking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":47276542558524,"sku":"OLA12TUNOLI","price":26.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-loins-in-olive-oil-720g.jpg?v=1776015591"},{"product_id":"ventresca-with-butter","title":"Ventresca in Jersey butter","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eLos Peperetes recommends warming the can in hot water for two minutes before you open it so that the butter melts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe silken-textured prime cut of the tuna - the belly - hand-prepared and then packed in butter made from raw Jersey milk. The ventresca is from the white tuna or albacore. It is caught in the Cantabrian Sea when it is at its best and thus it takes the name Bonito del Norte. The butter is made in the artisanal Airas Moniz dairy in Lugo, Galicia, using the cream from their herd of Jersey Cows. A decadent and delicious tin. Try it smooshed on toast, or on a jacket potato drizzled with the melted butter and garnished with a shower of chopped parsley.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/blogs\/news\/los-peperetes-ventresca-in-jersey-butter-tuna-belly-and-other-unique-tins\"\u003e\u003cem\u003e•Read the blog\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Los Peperetes","offers":[{"title":"Default Title","offer_id":49319170539836,"sku":"PEP06VENJER","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Los-peperetes-ventresca-tuna-in-jersey-butter.jpg?v=1776007046"},{"product_id":"ventresca-tuna-belly-with-curry","title":"Ventresca | Tuna belly with curry","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eYellowfin tuna belly in a curry sauce. Real Conservera Española still uses the same traditional, sustainable methods it has used for over 100 years to catch, prepare and hand-pack the fish it works with and was recently placed among the best tasting conservas in the world.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/blogs\/news\/real-conservera-espanola-galician-tinned-fish-and-shellfish\"\u003e\u003cem\u003eRead the blog.\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Real Conservera","offers":[{"title":"Default Title","offer_id":49463411966268,"sku":"REA08TUNCUR","price":8.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Real-Conservera-Seleccion-Ventresca-Curry.jpg?v=1776437538"},{"product_id":"tuna-fillets-with-azorean-pepper","title":"Tuna fillets with Azorean pepper","description":"\u003cp\u003e\u003cspan\u003ePole and line caught skipjack tuna fillets with locally grown red pepper from the Azores, hand-prepared and packed in Santa Catarina cannery on São Jorge island. The tuna has a delicate flavour, juicy texture and pinkish hue. This is one of Santa Catarina’s gourmet line of tins, a recipe taste-tested on São Jorge and given an enthusiastic green light by the islanders. Try these tuna fillets with a salad or a side of rice and the olive oil drizzled over.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Santa Catarina","offers":[{"title":"Default Title","offer_id":49465507578172,"sku":"SAN02TUNPEP","price":4.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Santa-Catarina-tuna-fillets-in-olive-oil-with-Azorean-red-pepper.jpg?v=1776081164"},{"product_id":"albacore-tuna-with-wakame-and-teriyaki","title":"White tuna with wakame and teriyaki","description":"\u003cp\u003eZallo's Cantabrian Bonito del Norte tuna fillets with wakame seaweed and teriyaki sauce is a genius pairing by the Basque cannery. Inspired by Japanese cuisine, the delicate flavour of the albacore is complemented with notes of salinity and acidity from the teriyaki and seaweed. Beautiful as it is, served over steamed rice or stirred through pasta.\u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":55319656890748,"sku":"ZAL12TUNWAK","price":10.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-white-tuna-with-wakame-and-teriyaki.jpg?v=1777914660"},{"product_id":"yellowfin-ventresca","title":"Yellowfin ventresca","description":"\u003cp\u003eThe ventresca or tuna belly is the silken textured, prime cut of the tuna. Carefully prepared by hand at Olasagasti, an artisanal cannery based in the Basque Country. Slightly firmer in texture than white tuna belly, Olasagasti's yellowfin ventresca pairs well with slices of ripe tomato drizzled with olive oil, or on toast with butter and black pepper.\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":55319816601980,"sku":"OLA15VENYEL","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-yellowfin-tuna-ventresca-in-olive-oil.jpg?v=1776015790"},{"product_id":"white-tuna-fillets-in-extra-virgin-olive-oil","title":"White tuna fillets in extra virgin olive oil","description":"\u003cp\u003eBonito del Norte tuna fillets in organic extra virgin olive oil. Angelachu only works with pole and line caught Bonito del Norte tuna, fished in season and auctioned at Cantabrian fish markets between July and September.\u003c\/p\u003e\n\u003cp\u003eAs is always the case at Angelachu, the albacore tuna is prepared with the utmost care by hand so that it retains its delicate flavour, but what sets this apart from the cannery's other tuna products is the rich, golden-tinted extra virgin olive oil.\u003c\/p\u003e","brand":"Angelachu","offers":[{"title":"Default Title","offer_id":55456466895228,"sku":"ANG10TUNEVO","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Angelachu-white-tuna-fillets-in-organic-extra-virgin-olive-oil.jpg?v=1775911505"},{"product_id":"tarantelo-in-olive-oil","title":"Albacore tuna tarantelo in olive oil","description":"\u003cp\u003e\u003cstrong\u003eAlbacore tuna\u003c\/strong\u003e \u003cstrong\u003etarantelo\u003c\/strong\u003e preserved in\u003cstrong\u003e olive oil\u003c\/strong\u003e. The tarantelo is the cut by the tuna belly. Less fatty than the ventresca, it has a similar silky texture. Alalunga has preserved the delicate cut in \u003cstrong\u003eolive oil\u003c\/strong\u003e and \u003cstrong\u003eArbequina extra virgin olive oil\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWe've witnessed at first hand the care Alalunga takes when preparing this tuna. The fish - which is \u003cstrong\u003ecaught seasonally and using sustainable methods\u003c\/strong\u003e in the Cantabrian Sea - is worked with fresh and cooking times are precision measured to ensure \u003cstrong\u003eoptimal flavour and texture.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlalunga is a cannery in Cantabria, founded by brothers Alvaro and Pablo Huidobro in 2017. The name is part of the albacore tuna's scientific name: \u003cem\u003eThunnus Alalunga\u003c\/em\u003e. The brothers hail from a family of foodies and their knack for cooking, they say, is instinctive, honed on the many family trips to Cantabrian restaurants they took as children, and their grandmother's cooking.\u003c\/p\u003e\n\u003cp\u003eThe quality of the Alalunga range is down to a number of factors. Here are three:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking methods that are novel in the canning industry.\u003c\/strong\u003e The brothers use the \u003cem\u003esous vide \u003c\/em\u003etechnique where fragile white fish like hake and sea bass are sealed inside a vacuum pack and cooked in a water bath at a carefully regulated temperature. This preserves the delicate flavours and texture of the fish. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrecisely timed recipes. \u003c\/strong\u003eThe pair down kitchen tools just before the cooking is complete, and let the steam ovens where the sterilisation process occurs, finish the work and bring the recipes to fruition. \u003c\/p\u003e\n\u003cp\u003eAnd most importantly, \u003cstrong\u003ethe highest grade raw materials\u003c\/strong\u003e available are used: seasonally caught cuttlefish, line caught Cantabrian hake, premium sea bass farmed off the Canary Islands, and, in this case, sustainably and seasonally caught Albacore tuna.\u003c\/p\u003e","brand":"Alalunga","offers":[{"title":"Default Title","offer_id":55694822506876,"sku":"ALA03TUNTAR","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Alalunga-albacore-tuna-tarantelo-in-olive-oil.jpg?v=1775906915"},{"product_id":"white-tuna-loins-in-tomato-sauce","title":"Albacore tuna loin in tomato sauce","description":"\u003cp\u003eMeaty fillets from the \u003cstrong\u003eAlbacore tuna loin\u003c\/strong\u003e complemented with a rustic\u003cb\u003e tomato sauce\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp\u003eWe've witnessed at first hand the care taken by Alalunga when preparing this white tuna. The fish - which is \u003cstrong\u003ecaught seasonally and using sustainable methods\u003c\/strong\u003e in the Cantabrian Sea - is worked with fresh and cooking times are precision measured to ensure \u003cstrong\u003eoptimal flavour and texture.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlalunga is a cannery in Cantabria, founded by brothers Alvaro and Pablo Huidobro in 2017. The name is part of the albacore tuna's scientific name: \u003cem\u003eThunnus Alalunga\u003c\/em\u003e. The brothers hail from a family of foodies and their knack for cooking, they say, is instinctive, honed on the many family trips to Cantabrian restaurants they took as children, and their grandmother's cooking.\u003c\/p\u003e\n\u003cp\u003eThe quality of the Alalunga range is down to a number of factors. Here are three:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking methods that are novel in the canning industry.\u003c\/strong\u003e The brothers use the \u003cem\u003esous vide \u003c\/em\u003etechnique where fragile white fish like hake and sea bass are sealed inside a vacuum pack and cooked in a water bath at a carefully regulated temperature. This preserves the delicate flavours and texture of the fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrecisely timed recipes. \u003c\/strong\u003eThe pair down kitchen tools just before the cooking is complete, and let the steam ovens where the sterilisation process occurs, finish the work and bring the recipes to fruition. \u003c\/p\u003e\n\u003cp\u003eAnd most importantly, \u003cstrong\u003ethe highest grade raw materials\u003c\/strong\u003e available are used: seasonally caught cuttlefish, line caught Cantabrian hake, premium sea bass farmed off the Canary Islands, and, in this case, sustainably and seasonally caught Albacore tuna.\u003c\/p\u003e","brand":"Alalunga","offers":[{"title":"Default Title","offer_id":55694823489916,"sku":"ALA01TUNTOM","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Alalunga-albacore-tuna-loins-in-tomato-sauce.jpg?v=1775908010"},{"product_id":"white-tuna-chunks-spicy","title":"Spicy albacore tuna","description":"\u003cp\u003eMeaty flakes of \u003cstrong\u003eAlbacore tuna\u003c\/strong\u003e with \u003cstrong\u003ecayenne chilli\u003c\/strong\u003e, preserved in \u003cstrong\u003eolive oil\u003c\/strong\u003e and \u003cstrong\u003eArbequina extra virgin olive oil\u003c\/strong\u003e\u003cstrong\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe've witnessed at first hand the care taken by Alalunga when preparing this tuna. The fish - which is \u003cstrong\u003ecaught seasonally and using sustainable methods\u003c\/strong\u003e in the Cantabrian Sea - is worked with fresh and cooking times are precision measured to ensure \u003cstrong\u003eoptimal flavour and texture.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlalunga is a cannery in Cantabria, founded by brothers Alvaro and Pablo Huidobro in 2017. The name is part of the albacore tuna's scientific name: \u003cem\u003eThunnus Alalunga\u003c\/em\u003e. The brothers hail from a family of foodies and their knack for cooking, they say, is instinctive, honed on the many family trips to Cantabrian restaurants they took as children, and their grandmother's cooking.\u003c\/p\u003e\n\u003cp\u003eThe quality of the Alalunga range is down to a number of factors. Here are three:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking methods that are novel in the canning industry.\u003c\/strong\u003e The brothers use the \u003cem\u003esous vide \u003c\/em\u003etechnique where fragile white fish like hake and sea bass are sealed inside a vacuum pack and cooked in a water bath at a carefully regulated temperature. This preserves the delicate flavours and texture of the fish. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrecisely timed recipes. \u003c\/strong\u003eThe pair down kitchen tools just before the cooking is complete, and let the steam ovens where the sterilisation process occurs, finish the work and bring the recipes to fruition. \u003c\/p\u003e\n\u003cp\u003eAnd most importantly, \u003cstrong\u003ethe highest grade raw materials\u003c\/strong\u003e available are used: seasonally caught cuttlefish, line caught Cantabrian hake, premium sea bass farmed off the Canary Islands, and, in this case, sustainably and seasonally caught Albacore tuna.\u003c\/p\u003e","brand":"Alalunga","offers":[{"title":"Default Title","offer_id":55694824866172,"sku":"ALA11TUNALB","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Alalunga-spicy-albacore-tuna.jpg?v=1775907781"},{"product_id":"white-tuna-with-onion-and-green-pepper","title":"Albacore tuna loin with caramelised onion","description":"\u003cp\u003eMeaty fillets from the \u003cstrong\u003eAlbacore tuna loin\u003c\/strong\u003e preserved in \u003cstrong\u003eolive oil\u003c\/strong\u003e and \u003cstrong\u003eArbequina extra virgin olive oil\u003c\/strong\u003e, and complemented with \u003cstrong\u003eonion and green pepper\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWe've witnessed at first hand the care taken by \u003cstrong\u003eAlalunga\u003c\/strong\u003e when preparing this tuna. The fish - which is \u003cstrong\u003ecaught seasonally and using sustainable methods\u003c\/strong\u003e in the Cantabrian Sea - is worked with fresh and cooking times are precision measured to ensure \u003cstrong\u003eoptimal flavour and texture.\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlalunga is a cannery in Cantabria, founded by brothers Alvaro and Pablo Huidobro in 2017. The name is part of the albacore tuna's scientific name: \u003cem\u003eThunnus Alalunga\u003c\/em\u003e. The brothers hail from a family of foodies and their knack for cooking, they say, is instinctive, honed on the many family trips to Cantabrian restaurants they took as children, and their grandmother's cooking.\u003cimg\u003e\u003c\/p\u003e\n\u003cp\u003eThe quality of the Alalunga range is down to a number of factors. Here are three:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking methods that are novel in the canning industry.\u003c\/strong\u003e The brothers use the \u003cem\u003esous vide \u003c\/em\u003etechnique where fragile white fish like hake and sea bass are sealed inside a vacuum pack and cooked in a water bath at a carefully regulated temperature. This preserves the delicate flavours and texture of the fish. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrecisely timed recipes. \u003c\/strong\u003eThe pair down kitchen tools just before the cooking is complete, and let the steam ovens where the sterilisation process occurs, finish the work and bring the recipes to fruition. \u003c\/p\u003e\n\u003cp\u003eAnd most importantly, \u003cstrong\u003ethe highest grade raw materials\u003c\/strong\u003e available are used: seasonally caught cuttlefish, line caught Cantabrian hake, premium sea bass farmed off the Canary Islands, and, in this case, sustainably and seasonally caught Albacore tuna.\u003c\/p\u003e","brand":"Alalunga","offers":[{"title":"Default Title","offer_id":55694828536188,"sku":"ALA02TUNONI","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Alalunga-albacore-tuna-with-caramelised-onion.jpg?v=1775907883"},{"product_id":"spicy-tuna-fillets","title":"Spicy tuna fillets in olive oil","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eSpicy tuna fillets in olive oil. \u003c\/strong\u003eFour 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eRecipe tip: \u003c\/strong\u003eTry these fillets in a puff-pastry empanada with anchovy-enriched tomato, onion and garlic sauce. \u003cmeta charset=\"utf-8\"\u003eFind other tinned tuna recipes \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/pages\/tinned-tuna-recipes\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout Carmelo: \u003c\/strong\u003eCarmelo 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMore about the tuna:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•The skipjack is an abundant species of tuna, meaning there are no sustainability issues around this tuna.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•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. \u003cmeta charset=\"utf-8\"\u003eThe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•The mercury content of the tuna is also very low due to the pure waters around the Azores where it is caught.\u003c\/span\u003e\u003c\/p\u003e","brand":"Carmelo","offers":[{"title":"Default Title","offer_id":55921164157308,"sku":"CAR02SPITUN","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Carmelo-spicy-tuna-fillets.jpg?v=1775978719"},{"product_id":"tuna-fillets-in-extra-virgin-olive-oil","title":"Tuna fillets in organic extra virgin olive oil","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTuna fillets in organic extra virgin olive oil. \u003c\/strong\u003eThe skipjack is caught pole and line over summer in the warm, crystalline waters off the Azores islands, and canned nearby whilst fresh. A very versatile go-to tinned tuna.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eRecipe tip:\u003c\/strong\u003e add to a pesto, feta and sweetcorn pasta, breaking the fillets only a little. Find other tinned tuna recipes \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/pages\/tinned-tuna-recipes\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout Carmelo: \u003c\/strong\u003eCarmelo 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMore about the tuna:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•The skipjack is an abundant species of tuna, meaning there are no sustainability issues around this tuna.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•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. \u003cmeta charset=\"utf-8\"\u003eThe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•The mercury content of the tuna is also very low due to the pure waters around the Azores where it is caught.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e","brand":"Carmelo","offers":[{"title":"Default Title","offer_id":55921165468028,"sku":"CAR01TUNORG","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Carmelo-tuna-fillets-in-organic-extra-virgin-olive-oil.jpg?v=1775978063"},{"product_id":"white-tuna-fillets-in-apple-vinegar-angelachu","title":"White tuna fillets in apple vinegar","description":"\u003cp\u003e\u003cstrong\u003eBonito del Norte tuna fillets in mild apple vinegar\u003c\/strong\u003e. Angelachu only works with pole and line caught Bonito del Norte tuna, fished in season and auctioned at Cantabrian fish markets between July and September.\u003c\/p\u003e\n\u003cp\u003eThis is Angelachu, so the albacore tuna is prepared with the utmost care by hand so that it retains its delicate flavour. What sets this apart from the cannery's other tuna products is the mild apple vinegar it is packed in.\u003c\/p\u003e","brand":"Angelachu","offers":[{"title":"Default Title","offer_id":56001599635836,"sku":"ANG09TUNAPL","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Angelachu-white-tuna-fillets-in-apple-vinegar.jpg?v=1777229785"},{"product_id":"white-tuna-in-wine-vinegar-with-paprika","title":"White tuna in salsa Catalana","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePole and line caught tuna in salsa Catalana from Olasagasti.\u003c\/strong\u003e A delicately textured, meaty white tuna in wine vinegar, paprika and olive oil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e top a cold potato salad with the tuna, the salsa Catalana cuts through the mayo beautifully.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cannery: \u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eOlasagasti, a cannery in the Basque Country in Spain, works with all its tuna fresh which enhances the flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the tuna:\u003c\/strong\u003e the Bonito del Norte or Albacore is MSC-certified and fished in the Bay of Biscay in the summer months when it is at its peak.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":56392544911740,"sku":"OLA13TUNPAP","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-in-paprika-escabeche_57aeabb0-5e2f-4eda-9ab1-208ebf64c11b.jpg?v=1776015975"},{"product_id":"bluefin-ventresca-in-jersey-butter","title":"Bluefin ventresca in Jersey butter","description":"\u003cp\u003e\u003cspan\u003eVelvety-textured and intensely-flavoured \u003cstrong\u003ebluefin tuna belly packed in rich Jersey butter. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe sustainably-caught bluefin tuna has a clean, vigorous flavour that cuts through the creamy sweetness of the Jersey butter. Los Peperetes pack this delectable cut in butter because the marbled fat in the tuna belly melds with the butter to delicious effect over time.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e submerge the tin in hot water for a few minutes so that the butter melts. Drizzle the butter on some hot toast, top with the tuna, sprinkle over some parsley and season with salt and pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cspan\u003ebluefin, highly prized for its rich depth of flavour and fatty flesh, is caught off the Spanish coast using traditional fixed traps or \u003cem\u003ealmadraba, \u003c\/em\u003e\u003cstrong\u003ean ancient fishing method that avoids bycatch and damage to marine habitats\u003c\/strong\u003e.\u003cem\u003e \u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003eLos Peperetes then prepares and cans the tuna by hand in its Galician cannery, sourcing Spain's finest butter from nearby artisanal dairy, Airas Moniz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe butter is made from the raw milk of the dairy's herd of pasture-raised Jersey cows. The butter is so prized it is known as the gold of the Ribeira Sacra, a stunning inland area of Galicia filled with vineyards planted on steeply sloping river valleys.\u003c\/span\u003e\u003c\/p\u003e","brand":"Los Peperetes","offers":[{"title":"Default Title","offer_id":56614874972540,"sku":"PEP21BLUVEN","price":32.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Los-Peperetes-bluefin-tuna-ventresca-in-jersey-butter-atun-rojo-almadraba.jpg?v=1776439514"},{"product_id":"bluefin-tuna-belly-in-olive-oil","title":"Bluefin tuna belly","description":"\u003cp\u003e\u003cstrong\u003eBluefin tuna belly in olive oil.\u003c\/strong\u003e The fat-marbled flesh is tender, silken-textured and deeply flavoursome. \u003cmeta charset=\"utf-8\"\u003eThis ventresca is from wild bluefin tuna caught off the Andalusian coast using 3,000-year-old artisanal fishing techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e keep it simple and smoosh on buttered toast to enjoy all of the ventresca's rich flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cut: \u003c\/strong\u003ethe ventresca or tuna belly is the most prized cut from the fattier underside of the tuna. It has the most concentrated fat content of the tuna cuts. Tarantelo is at the midpoint, and the loin is the leanest.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Bluefin tuna: \u003c\/strong\u003ethe tuna is caught using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a three-thousand year old technique that relies solely on a maze of fixed nets, anchors, ropes and boats. \u003cmeta charset=\"utf-8\"\u003eThe bluefin tuna is harvested sustainably: around 1% of the tuna that passes through the Strait is caught, and smaller tuna, which have yet to reproduce, are able to swim through the holes in the nets. The \u003cem\u003ealmadraba \u003c\/em\u003etraps are set up from April to June, the time when the tuna pass through the Strait of Gibraltar. Towns along this stretch of the Costa de la Luz, including Barbate, hold festivals in May to celebrate the arrival of the tuna and this ancient tradition.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003cbr\u003e\u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809046835580,"sku":"HER06TUNBEL","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-Bluefin-Almadraba-tuna-ventresca.jpg?v=1779988870"},{"product_id":"bluefin-tuna-tarantelo-in-olive-oil","title":"Bluefin tuna tarantelo","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eBluefin tuna tarantelo in olive oil. \u003c\/strong\u003eAnother silky-textured cut from the prized underside of the tuna. \u003cmeta charset=\"utf-8\"\u003eThis is wild bluefin tuna caught off the Andalusian coast using 3,000-year-old artisanal fishing techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip: \u003c\/strong\u003eplenty of flavour that you can enjoy simply on buttered toast, or make a herby, tomato based sauce and mix in the tarantelo and serve over pasta or rice. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cut: \u003c\/strong\u003eThe tarantelo is located close to the ventresca on the fattier underside of the tuna, and has a similarly soft texture as the belly. Tarantelo has a less concentrated fat content than ventresca, but is fattier than the loin.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Bluefin tuna: \u003c\/strong\u003ethe tuna is caught using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a three-thousand year old technique that relies solely on a maze of fixed nets, anchors, ropes and boats. \u003cmeta charset=\"utf-8\"\u003eThe bluefin tuna is harvested sustainably: around 1% of the tuna that passes through the Strait is caught, and smaller tuna, which have yet to reproduce, are able to swim through the holes in the nets. The \u003cem\u003ealmadraba \u003c\/em\u003etraps are set up from April to June, the time when the tuna pass through the Strait of Gibraltar. Towns along this stretch of the Costa de la Luz, including Barbate, hold festivals in May to celebrate the arrival of the tuna and this ancient tradition. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003cbr\u003e\u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809077571964,"sku":"HER05TUNTAR","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-bluefin-almadraba-tuna-tarantelo.jpg?v=1779988871"},{"product_id":"bluefin-tuna-loin-in-olive-oil","title":"Bluefin tuna loin","description":"\u003cp\u003e\u003cstrong\u003eBluefin tuna loin in olive oil.\u003c\/strong\u003e A clean, lean part of the tuna with a juicy texture and delicate flavour. This is wild bluefin tuna caught off the Andalusian coast using 3,000-year-old artisanal fishing techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip: \u003c\/strong\u003etop a cold potato salad with the meaty flakes of bluefin or add to a tomato, garlic and onion pasta sauce. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cut:\u003c\/strong\u003e ventresca is the fattiest part of the tuna, tarantelo is at the midpoint, and the loin is the leanest. The loin comes from two parts of the tuna: the outer section of the tuna's upper loin, the \u003cem\u003eplato\u003c\/em\u003e or plate, which stretches from the neck to the tail. And the less fatty parts of the under loin.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Bluefin tuna: \u003c\/strong\u003ethe tuna is caught using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a three-thousand year old technique that relies solely on a maze of fixed nets, anchors, ropes and boats. \u003cmeta charset=\"utf-8\"\u003eThe bluefin tuna is harvested sustainably: around 1% of the tuna that passes through the Strait is caught, and smaller tuna, which have yet to reproduce, are able to swim through the holes in the nets. The \u003cem\u003ealmadraba \u003c\/em\u003etraps are set up from April to June, the time when the tuna pass through the Strait of Gibraltar. Towns along this stretch of the Costa de la Luz, including Barbate, hold festivals in May to celebrate the arrival of the tuna and this ancient tradition. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003cbr\u003e\u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809086058876,"sku":"HER04TUNLOI","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-Bluefin-Almadraba-tuna-loin.jpg?v=1780051077"},{"product_id":"bluefin-tuna-belly","title":"Bluefin tuna belly | Large","description":"\u003cp\u003e\u003cstrong\u003eBluefin tuna belly in olive oil. \u003c\/strong\u003eThis cut of the tuna is fat-marbled, tender and deeply flavoursome. This wild bluefin tuna is caught off the Andalusian coast using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a 3,000-year-old artisanal fishing technique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e keep it simple and smoosh on buttered toast to enjoy all of the ventresca's rich flavour. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cut: \u003c\/strong\u003eThe ventresca or tuna belly is the most prized cut from the fattier underside of the tuna. It has the most concentrated fat content of the tuna cuts. Tarantelo is at the midpoint, and loin is the leanest.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Bluefin tuna: \u003c\/strong\u003ethe tuna is caught using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a three-thousand year old technique that relies solely on a maze of fixed nets, anchors, ropes and boats. \u003cmeta charset=\"utf-8\"\u003eThe bluefin tuna is harvested sustainably: around 1% of the tuna that passes through the Strait is caught, and smaller tuna, which have yet to reproduce, are able to swim through the holes in the nets. The \u003cem\u003ealmadraba \u003c\/em\u003etraps are set up from April to June, the time when the tuna pass through the Strait of Gibraltar. Towns along this stretch of the Costa de la Luz, including Barbate, hold festivals in May to celebrate the arrival of the tuna and this ancient tradition.  \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809088418172,"sku":"HER03BELLAR","price":25.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-Bluefin-Almadraba-tuna-ventresca-large.jpg?v=1779988870"},{"product_id":"yellowfin-tuna-sirloin","title":"Yellowfin tuna sirloin","description":"\u003cp\u003e\u003cstrong\u003eYellowfin tuna sirloin in olive oil.\u003c\/strong\u003e A super-lean cut of the tuna, the \u003cem\u003esolomillo\u003c\/em\u003e or sirloin is a premium part from the tuna.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e flake over salads, and level up tuna melts, and pasta sauces with this go-to tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cut: \u003c\/strong\u003ethe \u003cem\u003esolomillo\u003c\/em\u003e - sirloin or tenderloin - is a very lean cut from the tuna's upper loin.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809091105148,"sku":"HER02YELTUN","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-yellowfin-tuna-sirloin.jpg?v=1779988870"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/collections\/tinned-tuna.jpg?v=1778337072","url":"https:\/\/www.thetinnedfishmarket.com\/collections\/tinned-tuna.oembed?page=2","provider":"The Tinned Fish Market","version":"1.0","type":"link"}