In this article we will walk you through the process of canning tuna step by step. It’s an old tradition in Basque country to prepare canned tuna by hand. This is especially important for cans over a kilogram in weight, mainly used by the restaurant industry. Cans used in households are nowadays being made by machines, however.
1. step: carving and preparing
Albacore and yellowfin tuna arrive to the factories. Fishing starts in June and goes on until October. The fish ending up in cans is fresh in every case, guaranteeing a perfect flavor for the tuna. The factories are usually located near the shores, making it possible to promptly start the processing of the fish.
2. step: cooking
The cuts of tuna are placed in large pots to cook them. The pots are then filled up with salted water, carefully and precisely calculating the exact needed cooking time for each fish. This is what the fish slices look like after this process:
3. step: packaging by hand
Each slice of tuna then has its skin, bones, any remaining ribs and its fins removed. The pieces are then manually placed into the cans.
4. step: adding the liquid and sealing the cans
The liquid in the cans is usually olive oil, sunflower oil, a marinade, catalan sauce or water. After adding it, the cans are sealed and sterilized. The sterilization process ensures that all polluting bacteria die.
Here is a little video about preparing tuna from cutting to serving:
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Ramón Peña MSC Bonito del Norte tuna fillets in olive oil, 115 g