(6 pcs) Tuna Ventresca fillets in olive oil
The Tuna, taken from the refrigerator cell, is cut into slices, left to bleed in running water, positioned in AISI 316 stainless steel baskets and cooked not by steam but in water and salt in order to maintain its organoleptic qualities intact and do not disperse most of the proteins. After cooking, the product is cooled and, manually, we proceed to a meticulous peeling and to eliminate the thorns. The clean slices are thus cut into fillets and placed inside glass jars of different sizes or in large jars for Catering use. This phase is followed by filling the containers with olive oil or water, if the product is required in its natural state, closing the lid with an automatic capping machine, sterilizing and washing the packages. The last phase is represented by the labeling of the jars with an automatic labeling machine, from the packaging of the containers in heat packs and from storage in special rooms.