Mediterranean bluefin tuna fillets

Bluefin tuna has always been the spearhead of our production, awarded by Gambero Rosso magazine as the best tuna in oil in Italy (No. 196 May 2008) is a great success in the field of haute cuisine, deserving a place of excellence among the Italian delicacies.

The bluefin tuna processed by Antica Tonnara di Favignana is a product derived solely from fresh fish caught between my and June, the period in which this fish is in the best organic conditions for processing.

Having freed himself in the Mediterranean after the long ocean voyage, he begins to feed on excellent quality blue fish, this type of diet gives his meats a unique flavor and the ideal amount of omega three fats that make it unique

Processing: the caught tuna is transferred to our production plant in the same day where it will be cut and left in ice water to facilitate the bleeding and closing of the fibers, at the end of this process it is transferred to large perforated steel baskets that they will favor steam cooking, once cooked the slices are transferred to special ventilated cells that allow the perfect drying of the fish.

Once the first crucial steps are over, the cooked fish is ready to be transferred to the stowage department where the skilled hands of our workers transform the large slices into perfect fillets and place them in jars of different weights; finally, an extra virgin olive oil cultivar from the Valle de Belice is poured into the jars which marries in perfect union with our tuna as this very special cold pressed oil from the quality of the Nocellara and Biancolilla olives denotes a very low acidity and does not affect in the least the natural taste of the highly prized bluefin tuna at the end of this process the jar is closed and sterilized in an autoclave after cooling it will be stored in our warehouses to enjoy a well-deserved rest of about a year seasoning period in which the tuna will mature in oil and will be ready to arrive on the most demanding tables.