Red tuna in oil

Bluefin tuna is the symbol par excellence of the Mediterranean Sea! The population of this precious fish is now drastically decreasing, making it an extremely rare and expensive product. Bluefin tuna can reach impressive dimensions, even exceeding three meters in length and six quintals in weight. Discover all the best products in oil created using only the best bluefin tuna.

RED TUNA, SYNONYM OF EXCELLENCE

Bluefin tuna owes its name to the intense color of its meat and is currently one of the most sought after fish species. The fattest and largest specimens are particularly sought after for the preparation of sushi and sashimi or for obtaining fillets, tartar, carpaccio and large steaks to be reused for other preparations, since this particular type of tuna represents real excellence in the gastronomic field.

This species is widespread in tropical, subtropical or in any case temperate waters of the Atlantic Ocean, the Mediterranean Sea and the southern Black Sea and it is however important to say that it is not found in waters that reach temperatures below 10 °C. Bluefin tuna mainly populates offshore waters and approaches the coast only at certain times of the year and only in certain places, usually around islands or promontories.

Due to the intensive fishing of recent decades, this species is now at risk of extinction, even entering the Greenpeace red list, which lists the marine species most at risk. Given the scarcity of this particular fish and its high price, only a few artisanal companies can use bluefin tuna meat for traditional preservation in oil and for this reason it is sometimes replaced with other species such as, for example, the less valuable yellowfin tuna. Its meats are very nutritious and in fact contain a high amount of protein, even 23 g per 100 g of edible part.

THE PARTS OF BLUEFIN TUNA

Bluefin tuna, despite being a product of high value, is made up of several anatomical parts that at a culinary and commercial level have completely different characteristics and values. The most valuable part is certainly the belly produced with the fattest part of the fish, or the one that wraps around the abdominal cavity; these muscle bands are in fact rich in fat, a characteristic that makes the meat softer and tastier.

The buzzonaglia or busonaglia, on the other hand, consists of the parts of the fillet that are in direct contact with the central bone, or the less valuable parts of the fish that, however, have a much softer texture and a stronger taste; it is also important to emphasize that this part of the tuna is very dark precisely because it is abundantly drizzled with blood. Mosciame or tarantello, on the other hand, is made from the upper part of the tuna belly. All these cuts of bluefin tuna are then desquamated, cleaned and washed, and then used to obtain fillets that are finally salted. The meat is then dried and finally preserved in oil.

THE BEST BLUEFIN TUNA IN OIL

Ours are the best Italian artisan producers such as, for example, Sarda Affumicati, a dynamic reality whose plant is located in Buggerru, in the heart of Sulcis Iglesiente, in Sardinia. This company, for more than 150 years, has selected the best suppliers to bring to your table a selection of the best fish products processed according to the ancient traditions of fishermen and smoked with the precious aromas of the Mediterranean scrub. Absolutely worth trying are all their products based on bluefin tuna in oil: they will surely leave you breathless!

HOW DO WE SHIP THE BEST BLUEFIN TUNA IN OIL

Spaghetti & Mandolino has always been synonymous with quality and professionalism: we are the only e-commerce in Italy that guarantees a selection and that allows the online purchase of the best red tuna in oil certified of excellence. Precisely because of their quality, these products deserve shipping and packaging in accordance with standards that preserve the integrity, freshness and characteristics of each individual product through freshness-saving