{"title":"Tuna","description":"\u003ch2 id=\"speakable-headline\"\u003eCanned tuna, noble and versatile\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCanned tuna is gently cooked sea fish, preserved in olive oil or its own juices. At nur Gutes, you will find over twenty varieties from Spain, Portugal, France, and Italy – from the noble Bonito del Norte and the delicate belly-cut Ventresca to fine fillets and savory creams. Firm, light-colored fish that is perfect on bread, in salads, and in pasta.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCanned tuna\u003c\/strong\u003e is a gently cooked sea fish, hand-cut into fillets and preserved in the finest olive oil or its own juice. Unlike the small sardine, it provides large, firm meat that can be pulled off in thick chunks. The finest manufacturers process the white-fleshed Bonito del Norte, and the fatty belly piece becomes the coveted Ventresca. Delicate, satisfying, and versatile.\u003c\/p\u003e\n\n\u003ch3\u003eThe King of Food Fish\u003c\/h3\u003e\n\u003cp\u003eNo other food fish carries as much prestige as tuna, and it retains that status to this day even in a can. While the sardine represents simple life on the quay, well-processed canned fish from noble cuts is considered a small delicacy.\u003c\/p\u003e\n\u003cp\u003eEspecially in the Spanish Basque Country, it is not hidden away, but openly celebrated with tapas and aperitifs. The white-fleshed Bonito del Norte, the noblest of all varieties, is still caught individually with a fishing rod in the Bay of Biscay, fish by fish, from June to October.\u003c\/p\u003e\n\u003cp\u003eThis care in catching is the reason for its reputation and its price, because where line-caught is used instead of nets, only the best fish ends up in the can. You can taste this in its light, firm, yet tender meat.\u003c\/p\u003e\n\u003cp\u003eThe stronger, darker varieties like yellowfin tuna, on the other hand, are the everyday heroes for salads and sauces, more savory in taste and more affordable in price. Thus, every variety has its place, from quick meals to the festive table.\u003c\/p\u003e\n\u003cp\u003eA simple pantry staple has therefore become a small treasure that awaits you here in many variations. From the affordable everyday fillet to the fine Ventresca, there is something for every taste and every occasion.\u003c\/p\u003e\n\u003cp\u003eIt is also interesting to see how different the varieties look. The noble Bonito shows almost white, ivory-colored meat, while the yellowfin fish appears richer and rosier. Anyone who has tried both side by side will recognize the difference immediately and will know from then on which can to reach for, for which occasion.\u003c\/p\u003e\n\n\u003ch3\u003eBonito, Ventresca, and fine fillets\u003c\/h3\u003e\n\u003cp\u003eOur tuna shelf ranges from the everyday can to the celebratory piece for a grand entrance. The spectrum is wide, and the right can is ready for every occasion.\u003c\/p\u003e\n\u003cp\u003eThe classic is the \u003ca href=\"https:\/\/norgutes.com\/products\/olasagasti-thunfisch-in-olivenoel-120g\"\u003eBonito del Norte in olive oil by Olasagasti\u003c\/a\u003e in the 120-gram can, followed by the noble \u003ca href=\"https:\/\/norgutes.com\/products\/olasagasti-bonito-del-norte-filet-in-olivenoel-190g\"\u003eBonito fillet in the large 190-gram can\u003c\/a\u003e for the festive table.\u003c\/p\u003e\n\u003cp\u003eFor those who like it strong, reach for the \u003ca href=\"https:\/\/norgutes.com\/products\/porthos-thunfisch-in-scharfem-olivenoel\"\u003eTuna in spicy olive oil by Porthos\u003c\/a\u003e, and the French contribute a savory, flaked variety with vegetables with the \u003ca href=\"https:\/\/norgutes.com\/products\/la-belle-iloise-emiette-de-thon-luzienne\"\u003eÉmietté de Thon Luzienne by la belle-iloise\u003c\/a\u003e, which can be spread directly onto bread.\u003c\/p\u003e\n\u003cp\u003eAlongside these are exciting specialties like tuna in its own juice, in tomato sauce, in escabeche with onions and vinegar, or as Thon Basquaise with bell peppers. Thus, a well-assorted selection covers every wish, from a mild salad to a fiery aperitif.\u003c\/p\u003e\n\u003cp\u003eThe finest delicacy, however, remains the Ventresca, the tender meat from the belly of the fish, which almost melts on the tongue due to its higher fat content. It is the champagne among tunas, a piece for connoisseurs and for quiet, contemplative moments.\u003c\/p\u003e\n\u003cp\u003eYou also have a choice in can sizes, from the small 75-gram portion for a spread to the generous 190-gram can for the family or a large salad. Small cans are emptied quickly and thus always remain fresh; large ones are worthwhile when many people are eating. This way, you will find the right format for every household and every appetite.\u003c\/p\u003e\n\n\u003ch3\u003eIn its own juice or in olive oil\u003c\/h3\u003e\n\u003cp\u003eThe fundamental question with tuna is: preserved in olive oil or pure in its own juice. Both have their justification, and the intended use decides which can is the right one.\u003c\/p\u003e\n\u003cp\u003eIn good olive oil, the fish becomes smooth and rounded, ideal for antipasti, on bread, and wherever it takes center stage. In its own juice, it remains leaner and more neutral, so it takes a backseat in sauces, casseroles, and mixed salads without overpowering the other ingredients.\u003c\/p\u003e\n\u003cp\u003eThe second question is about the variety: light, noble Bonito for pure enjoyment, stronger yellowfin tuna for quick everyday cooking. By the color of the meat, the fine variety can be distinguished from the hearty one just by eye.\u003c\/p\u003e\n\u003cp\u003eThose who like it spicy will also find the fish in spicy oil, in tomato sauce, or Basque-style with bell peppers and herbs. It is therefore worth having several cans side by side in the cupboard, the right one for every mood.\u003c\/p\u003e\n\u003cp\u003eOur tip: for pure enjoyment on bread, the variety in olive oil is always worthwhile; for quick cooking, the one in its own juice. We particularly like a piece of Bonito on a ripe tomato with a little salt and a drizzle of oil.\u003c\/p\u003e\n\u003cp\u003eA look at the label also reveals the origin of the oil. A good extra virgin olive oil turns a simple can into a well-rounded whole, as fish and oil mature together and exchange their aromas. If you have oil left over after eating, pour it over a salad or dip bread into it; it is far too good to throw away.\u003c\/p\u003e\n\n\u003ch3\u003eManufacturers from Spain and Portugal\u003c\/h3\u003e\n\u003cp\u003eBehind our cans are family-owned businesses that have been processing tuna by hand for generations. Four countries meet here, each with its own idea of the best fish.\u003c\/p\u003e\n\u003cp\u003eFrom the Basque town of Markina comes \u003ca href=\"https:\/\/norgutes.com\/collections\/olasagasti\"\u003eOlasagasti\u003c\/a\u003e, where Matteo Orlando began with the noble Bonito del Norte as early as 1923, and the house remains known for its artisanal work to this day. From Spain, \u003ca href=\"https:\/\/norgutes.com\/collections\/conservas-ortiz\"\u003eConservas Ortiz\u003c\/a\u003e delivers its esteemed preserves from the Cantabrian Sea.\u003c\/p\u003e\n\u003cp\u003eIn Portugal, Porthos has been producing traditional canned fish since 1912 and still features the sailor from the golden age on its vintage cans. And \u003ca href=\"https:\/\/norgutes.com\/collections\/briosa-gourmet\"\u003eBriosa Gourmet\u003c\/a\u003e wraps its tuna in the fishing port of Figueira da Foz in pretty paper reminiscent of Portuguese azulejos.\u003c\/p\u003e\n\u003cp\u003eAdded to this are fine houses from France and Italy, which cultivate the Mediterranean style with herbs and vegetables. Thus, the entire diversity of Atlantic and Mediterranean canning art is gathered on our shelf.\u003c\/p\u003e\n\u003cp\u003eWhat they all have in common is the avoidance of haste: the fish is hand-cut, layered, and covered with oil, rather than running through a machine in masses. Many hands, a shared commitment to good fish.\u003c\/p\u003e\n\n\u003ch3\u003eVentresca on lukewarm bread\u003c\/h3\u003e\n\u003cp\u003eGood fish needs little to shine, and yet it is a true all-around talent in the kitchen. It shows itself most beautifully when it is not overloaded, but rather its fine, distinct taste is brought to the fore.\u003c\/p\u003e\n\u003cp\u003eVentresca belongs on lukewarm bread with a few drops of olive oil, simple and reverent, so that the tender belly meat can speak for itself. Bonito fillets look magnificent in a Salade Niçoise, on a tomato tart, or with white beans and red onions.\u003c\/p\u003e\n\u003cp\u003eThe stronger varieties go into pasta sauce, casseroles, or on pizza, where they hold their own against other aromas. Thus, a single can becomes either a fine appetizer or a satisfying main course, depending on the variety.\u003c\/p\u003e\n\u003cp\u003eThe spicy creams and pâtés, in turn, go directly onto crackers and baguette for the aperitif, refined with a splash of lemon, a few capers, or a slice of egg. Fresh, hearty, and convivial—that is how a beautiful evening begins.\u003c\/p\u003e\n\u003cp\u003eThose who like it easy to spoon will find what they are looking for in the \u003ca href=\"https:\/\/norgutes.com\/collections\/fischaufstriche-cremes\"\u003efish spreads and creams\u003c\/a\u003e, where the fine \u003ca href=\"https:\/\/norgutes.com\/products\/briosa-gourmet-thunfisch-pate\"\u003etuna pâté by Briosa\u003c\/a\u003e is at home in the 75-gram can. A glass of dry white wine with it, and that's all you need.\u003c\/p\u003e\n\u003cp\u003eThe fish also looks good warm. Briefly tossed in a pan, it goes over spaghetti with garlic, chili, and some of its oil—a quick dish that tastes like the South. Or fold coarse pieces into a lukewarm bean salad, where they unfold their full aroma and provide satisfaction.\u003c\/p\u003e\n\n\u003ch3\u003eTuna as pantry staple and appetizer\u003c\/h3\u003e\n\u003cp\u003eBecause it keeps for years and always fits, a well-stocked can is the secret hero of every pantry. Unopened, it easily survives several years and is thus the perfect emergency ration for spontaneous guests.\u003c\/p\u003e\n\u003cp\u003eFor the aperitif, a quick dinner, or a small gift for friends, reaching into this shelf is always the right choice. In just a few minutes, a can becomes a salad, a bread spread, or a warm meal, with no great effort.\u003c\/p\u003e\n\u003cp\u003eA noble Bonito fillet in a beautiful can also makes a great impression as a gift and can be wonderfully combined with olive oil and a bottle of wine to create a small gourmet box. Just 3 well-chosen cans make a gift that will please any gourmet.\u003c\/p\u003e\n\u003cp\u003eEspecially for Christmas and as a thank-you, we have taken a liking to this idea, because a piece of noble fish seems festive without being expensive or ostentatious. A small luxury that one likes to treat oneself and others to.\u003c\/p\u003e\n\u003cp\u003eThose who cook regularly are best off building a small foundation: one can for salad, one for bread, and a noble one for celebrations. This way, you have the right thing in the house for every day and every guest, and restocking is just a few clicks away.\u003c\/p\u003e\n\u003cp\u003eNearby, the next treasures from the sea are waiting with \u003ca href=\"https:\/\/norgutes.com\/collections\/sardinen\"\u003esardines\u003c\/a\u003e and the rest of our assortment of \u003ca href=\"https:\/\/norgutes.com\/collections\/fischkonserven\"\u003ecanned fish\u003c\/a\u003e. Browse through our selection at your leisure, compare the noble and the hearty varieties, and find your personal favorite for every day and every festive occasion.\u003c\/p\u003e","products":[{"product_id":"porthos-thunfisch-in-olivenoel","title":"Tuna in olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna in olive oil, tender fillets from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos tuna in olive oil consists of tender fillets of Portuguese tuna in fine olive oil, known in Portuguese as \"Atum em Azeite.\" Not dry canned fish, but succulent pieces resting in quality oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna in olive oil\u003c\/strong\u003e is the classic way to preserve good tuna: tender fillets of Portuguese tuna, processed by hand and preserved in fine olive oil with a light touch of salt. Aromatic, succulent, and firm to the bite. The tin is labeled \"Atum em Azeite\" – tuna just the way the south likes it.\u003c\/p\u003e\n\n\u003ch3\u003eSucculent, tender, and aromatic\u003c\/h3\u003e\n\u003cp\u003eThe olive oil makes the difference: it keeps the tuna succulent and adds a mild, well-rounded note that the fish does not have in its own juice.\u003c\/p\u003e\n\u003cp\u003eThe fillets remain in beautiful pieces—firm yet tender—and absorb the aroma of the oil. The better the oil, the finer the fish tastes in the end; at Porthos, both are perfectly matched. A spoonful of the oil should also go onto the bread, as it is packed with flavor. This way, you taste the fish and a hint of olive oil in every bite—Mediterranean cuisine in its simplest form.\u003c\/p\u003e\n\u003cp\u003eFor those looking for the difference compared to tuna in its own juice: the oil makes it rounder, fuller, and a bit more festive. Both have their place, but the one in olive oil is the gourmet choice of the two.\u003c\/p\u003e\n\n\u003ch3\u003ePure on bread, with lemon and pepper\u003c\/h3\u003e\n\u003cp\u003eServed simply on a slice of bread with a little lemon and cracked pepper, the tuna in olive oil shows what it’s made of—it’s hard to make a good lunch any faster. Add a hard-boiled egg and a few capers, and the plate is complete.\u003c\/p\u003e\n\u003cp\u003eIt fits in any salad, pasta, pizza, or sandwich, and also works well in a quiche. Its fine oil gives every dish a Mediterranean tone. If you prefer your fish completely pure, choose the \u003ca href=\"\/en\/products\/porthos-thunfisch-im-eigenen-saft\"\u003etuna in its own juice\u003c\/a\u003e; if you like it spicy, go for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-scharfem-olivenoel\"\u003etuna in spicy olive oil\u003c\/a\u003e. Further \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish\u003c\/a\u003e can be found in our shop.\u003c\/p\u003e\n\u003cp\u003eEven cold from the tin, straight with a fork, it is a little treat for in between meals. In Portugal, a good tin of tuna belongs in every pantry: quick, good, and patient, waiting for when hunger strikes.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos, a musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos is based in Matosinhos, the port city near Porto, where the cannery Conservas Portugal Norte has been putting Atlantic fish into tins by hand for over 100 years. Its roots date back to 1912.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after the musketeer Porthos from Alexandre Dumas' 1844 novel, the strongest of the three friends, as Dumas described him. Since the 1950s, the stately musketeer has appeared on every tin, and the artfully lithographed metal tins are among the most beautiful that Portugal has to offer.\u003c\/p\u003e\n\u003cp\u003eOver the years, new recipes have been added, but the musketeer on the tin has remained. Good tuna in really good oil, from the Atlantic coast straight to your table. You can find the entire selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. A classic that is great to have in the house, for quick hunger and for guests alike.\u003c\/p\u003e\n\n\u003cp\u003eContent 125g – Drained weight 87.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 87.5 g","offer_id":53071160344910,"sku":"048MED008","price":4.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-thunfisch-in-olivenoel.jpg?v=1750978558"},{"product_id":"porthos-thunfisch-im-eigenen-saft","title":"Tuna in Brine","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna in brine, pure tuna from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos tuna in brine is pure Portuguese tuna, packed in the can with just a little water and a touch of salt; in Portuguese, this is called Atum ao Natural. No oil, no sauce – the fish, as it is.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna in brine\u003c\/strong\u003e is the purist option: tender fillets of Portuguese tuna, processed by hand, poached in a little water, and only lightly salted. Natural, firm in texture, with a clear fish flavor. In retail, it is also called tuna in brine or Atum ao Natural – it always means the same thing: pure tuna.\u003c\/p\u003e\n\n\u003ch3\u003ePurist, juicy, and light\u003c\/h3\u003e\n\u003cp\u003eWithout oil, you can taste the tuna as it is: mild, clean, a little bit like the sea. Nothing masks the fish, nothing distracts, and that is precisely the charm of this simple can.\u003c\/p\u003e\n\u003cp\u003eThe fillets remain firm and juicy; the small amount of water keeps them tender without adding any flavor of its own. If you like your fish pure or prefer to season your own food while cooking, this can is the perfect choice for you. And the blue can shows from the outside that this is where the light, clear tuna awaits.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what many appreciate: the fish in its pure form, with the full flavor of the Atlantic, and the freedom to decide for yourself whether to add oil, lemon, or a little pepper. Good tuna needs little to be convincing.\u003c\/p\u003e\n\n\u003ch3\u003eThe all-rounder for salad and pasta\u003c\/h3\u003e\n\u003cp\u003eTuna in brine is a true kitchen all-rounder because it fits into any dish without dominating it. Its clear flavor pairs well with many things needed for quick cooking.\u003c\/p\u003e\n\u003cp\u003eIt is right at home in a Niçoise salad, a pasta salad, or simply on bread with some lemon and pepper. It works just as well in a sauce, in a quiche, or in vitello tonnato, the Italian appetizer of veal and tuna cream. If you prefer the version with oil, reach for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-olivenoel\"\u003etuna in olive oil\u003c\/a\u003e; if you like it fruity, go for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-tomatensauce\"\u003etuna in tomato sauce\u003c\/a\u003e. You can find more \u003ca href=\"\/en\/collections\/fischkonserven\"\u003ecanned fish\u003c\/a\u003e right next door.\u003c\/p\u003e\n\u003cp\u003eIt is also practical as a small pantry staple: keep a few cans in the cupboard, and a quick lunch is never far away. Served in minutes, satisfying and uncomplicated, without having to do any major grocery shopping.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos, a musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003eThe tuna comes from Porthos, the manufacturer Conservas Portugal Norte from the port city of Matosinhos, where Atlantic fish has been canned by hand for over 100 years. Its roots reach back to 1912, and the short distances from the harbor keep the catch fresh.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after the musketeer Porthos from Alexandre Dumas' 1844 novel, the strongest of the three friends as Dumas created him. Since the 1950s, the stately musketeer has appeared on every can, and the artistically lithographed tins are among the most beautiful that Portugal has to offer.\u003c\/p\u003e\n\u003cp\u003eWhether sardine or tuna – every Porthos can contains a piece of the Atlantic and over a hundred years of experience. You can find the entire selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. Good fish, without any frills. That is how the Atlantic tastes when you just let it be.\u003c\/p\u003e\n\n\u003cp\u003eContent 125g – Drained weight 87.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 87.5 g","offer_id":53071160475982,"sku":"048MED007","price":4.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-thunfisch-im-eigenen-saft-tuna-in-brine.jpg?v=1750978563"},{"product_id":"porthos-thunfisch-in-tomatensauce","title":"Tuna in tomato sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna in tomato sauce, fruity from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos tuna in tomato sauce is tender Portuguese tuna in a fruity tomato sauce, known as Atum em Tomate in Portuguese. This is not dry canned fish, but succulent fillets in sun-ripened tomato.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna in tomato sauce\u003c\/strong\u003e is the fruity way to enjoy tuna: tender fillets of Portuguese tuna, processed by hand, preserved in ripe tomatoes and mild sunflower oil, and lightly salted. Aromatic, fruity, and firm to the bite. The can is labeled Atum em Tomate – fish and tomato, a classic, perfect pairing.\u003c\/p\u003e\n\n\u003ch3\u003eSucculent, fruity, and aromatic\u003c\/h3\u003e\n\u003cp\u003eThe tomato sauce is well-rounded and slightly sweet, while the tuna underneath remains firm and succulent. Fish and tomato complement each other without one overpowering the other, like a well-matched pair that has known each other for a long time.\u003c\/p\u003e\n\u003cp\u003eThe riper the tomato, the fuller the flavor of the sauce, and the better it carries the fish. The fillets remain in beautiful pieces, so you can lift them out of the can in one piece. A spoonful of the sauce belongs on your bread, too, as it is packed with sunshine.\u003c\/p\u003e\n\u003cp\u003eThe mild sauce makes the tuna perfect for everyday meals: it provides fruitiness and acidity, meaning you often don't need to add any seasoning at all. If you like it punchier, add capers, olives, or a few chili flakes. This is Portuguese comfort food: simple and honest.\u003c\/p\u003e\n\n\u003ch3\u003eAn all-rounder from bread to pasta\u003c\/h3\u003e\n\u003cp\u003eServed directly on a slice of bread with a little onion and pepper, the tuna in tomato sauce needs no side dish – a quick meal that tastes of the South. A splash of olive oil on top never hurts.\u003c\/p\u003e\n\u003cp\u003eIt works wonderfully in pasta, rice, on pizza, or in a casserole, where the tomato already provides the sauce. It also makes for a quick lunch served cold from the can with bread and a green salad. If you prefer your fish plain, reach for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-olivenoel\"\u003etuna in olive oil\u003c\/a\u003e; if you want something very light, choose the \u003ca href=\"\/en\/products\/porthos-thunfisch-im-eigenen-saft\"\u003etuna in its own juice\u003c\/a\u003e. You can find more \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish\u003c\/a\u003e in our collection.\u003c\/p\u003e\n\u003cp\u003eAs a staple, it belongs in every pantry: one can, a plate of pasta, and you're done with a meal that is filling and delicious. The mild, fruity sauce is also often a hit with children.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos, a musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos is based in Matosinhos, the port city near Porto, where the Conservas Portugal Norte cannery has been packing Atlantic fish by hand for over 100 years. Its roots go back to 1912, and Matosinhos is where the Atlantic Ocean meets over a century of craftsmanship.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after Porthos the musketeer from Alexandre Dumas' 1844 novel, the strongest of the three friends, as Dumas described him. The stately musketeer has adorned every can since the 1950s, and these artistically lithographed tins are among the most beautiful that Portugal has to offer.\u003c\/p\u003e\n\u003cp\u003eWhether sardine or tuna – every Porthos can contains a piece of the Atlantic and over a hundred years of experience. You can find the entire selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. Fish and tomato – it can be that simple to be good. A reliable classic for busy days and for filling your plate in the evening.\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g","offer_id":53071160541518,"sku":"048MED009","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-thunfisch-tomatensauce.jpg?v=1750978566"},{"product_id":"porthos-thunfisch-in-scharfem-wuerzoel","title":"Tuna in Spicy Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna in Spicy Oil with Piri Piri\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos tuna in spicy oil is tender Portuguese tuna in flavorful sunflower oil with piri piri, known as \"Atum em Óleo Picante\" in Portuguese. Bold, spicy, and with a heat that lingers.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna in spicy oil\u003c\/strong\u003e is the fiery variation in sunflower oil: tender fillets of Portuguese tuna, processed by hand, preserved in flavorful oil and seasoned with piri piri, with a pinch of salt. Aromatic, spicy, and firm in texture. The tin is labeled \"Atum em Óleo Picante\" – tuna with a real kick for those who like it hot.\u003c\/p\u003e\n\n\u003ch3\u003eFiery, spicy, and bold\u003c\/h3\u003e\n\u003cp\u003eThe spicy oil is lighter than olive oil and allows the piri piri to take center stage. Here, the focus is on the heat without overpowering the fish. That is the appeal of this fiery tin, which delivers heat while still letting the flavor of the fish shine through.\u003c\/p\u003e\n\u003cp\u003eThe fillets remain firm and juicy, and the oil carries the seasoning into every bite. The longer the tin sits, the more well-rounded the heat becomes. Those who like it spicy will love the seasoned oil – drizzled over bread, you have yourself a small delicacy.\u003c\/p\u003e\n\u003cp\u003eUnlike the spicy olive oil version, sunflower oil has less of its own flavor. This allows the fish and chili to stand out more clearly, making the heat feel more direct. Piri piri, the small Portuguese chili, once reached the country via sea routes from Africa and remains the soul of spicy tinned fish to this day.\u003c\/p\u003e\n\n\u003ch3\u003eOver hot spaghetti with garlic\u003c\/h3\u003e\n\u003cp\u003eTossed over hot spaghetti with garlic, this tuna in spicy oil turns into a fiery dish in minutes. Add a little grated cheese, and it becomes truly hearty.\u003c\/p\u003e\n\u003cp\u003eIt is just as good in a robust salad, on toasted bread, or in a rice stir-fry. If you prefer your heat in olive oil, reach for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-scharfem-olivenoel\"\u003eTuna in Spicy Olive Oil\u003c\/a\u003e, or if you prefer it completely mild, try the classic \u003ca href=\"\/en\/products\/porthos-thunfisch-in-olivenoel\"\u003eTuna in Olive Oil\u003c\/a\u003e. You can find more \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish\u003c\/a\u003e right next door.\u003c\/p\u003e\n\u003cp\u003eAs a pantry staple, this tin is gold: keep a few in the cupboard, and a spicy meal is always at hand, no major shopping required. A fried egg and some fresh herbs turn it into a complete lunch.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos, a musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos is based in Matosinhos, the port city near Porto, where the cannery Conservas Portugal Norte has been hand-packing Atlantic fish into tins for over 100 years. Its roots go back to 1912, and in Matosinhos, fish has been a part of daily life since the first factories opened at the harbor.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after the musketeer Porthos from Alexandre Dumas' 1844 novel—the strongest of the three friends, as Dumas created him. Since the 1950s, the stately musketeer has appeared on every tin, and the artfully lithographed cans are among the most beautiful Portugal has to offer.\u003c\/p\u003e\n\u003cp\u003ePiri piri and the musketeer are a perfect match: both traveled far and remained unmistakable. You can find the full selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. For those who like it spicy and uncomplicated. A fish with fire, made for quick, bold cooking.\u003c\/p\u003e\n\n\u003cp\u003eContent 125g – Drained weight 87.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 87.5 g","offer_id":53071162048846,"sku":"048MED010","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-thunfisch-scharf.jpg?v=1750978590"},{"product_id":"jose-gourmet-thunfischfilet-in-olivenoel","title":"Tuna fillet in olive oil","description":"\u003ch2\u003eJosé Gourmet – Tuna Fillet in Olive Oil\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTuna fillet in olive oil\u003c\/strong\u003e by \u003cstrong\u003eJosé Gourmet\u003c\/strong\u003e is the art of canned fish from Portugal, inside and out. Inside, the finest tuna fillet is hand-canned and preserved in exquisite olive oil. Outside, it's artfully and innovatively packaged with an illustration by Yara Kono.\u003c\/p\u003e\n\u003cp\u003eThe tuna fillet tastes great on its own, with salad, bread, pasta, or on pizza. Artfully arranged into small bites with olives or tomatoes, it makes a wonderful aperitif snack and a lovely small gift.\u003c\/p\u003e\n\u003ch3\u003eJosé Gourmet Portugal – Tuna from La Gondola\u003c\/h3\u003e\n\u003cp\u003eFounded in the 1930s by Italians, La Gondola is one of the oldest canned fish manufacturers in Portugal. La Gondola is a successful prime example of perseverance and meticulous work with an unwavering focus on the best quality.\u003c\/p\u003e\n\u003cp\u003eLa Gondola canned fish is produced using the traditional pre-cooked method. Here, fresh fish, caught off the Portuguese Atlantic coast, is first pre-cooked and not canned raw. This guarantees the highest quality and best taste. Over time, the tuna matures in the can and becomes increasingly aromatic and tender.\u003c\/p\u003e\n\u003cp\u003eContent 120g – Drained weight 80g\u003c\/p\u003e","brand":"José Gourmet","offers":[{"title":"120 g \/ 80 g","offer_id":53071194947918,"sku":"048LAG001","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-gondola-thunfischfilet-olivenoel.jpg?v=1750979435"},{"product_id":"jose-gourmet-thunfisch-mousse","title":"Tuna Mousse","description":"\u003ch2\u003eTuna Mousse – fine fish spread by José Gourmet\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTuna Mousse\u003c\/strong\u003e by \u003cstrong\u003eJosé Gourmet\u003c\/strong\u003e is a work of art from Portugal, both inside and out. Inside, there is a fine tuna spread enhanced with red pepper; outside, it is artfully and innovatively packaged with an illustration by Monica Correia.\u003c\/p\u003e\n\u003cp\u003eThe tuna mousse is a fine fish pâté that tastes wonderful on good bread, but also with salad or antipasti, with vegetables or rice. You can conjure up artful small canapés with it, or give the pretty tin with the delicious fish spread as a gift to friends. Delicious as an aperitif snack.\u003c\/p\u003e\n\u003ch3\u003eJosé Gourmet – Tuna Mousse by La Gondola\u003c\/h3\u003e\n\u003cp\u003eFounded in the 1930s by Italians, La Gondola is one of the oldest fish canning manufacturers in Portugal. La Gondola is the successful prime example of persistence and meticulous work with a constant focus on the best quality.\u003c\/p\u003e\n\u003cp\u003eLa Gondola canned fish is produced using the traditional pre-cooked method. Here, fresh fish caught off the Portuguese Atlantic coast is first pre-cooked and not placed raw in the can. This guarantees the highest quality and best taste. For this fish pâté, fresh tuna is cooked with olive oil and tomatoes and seasoned with spices and vinegar.\u003c\/p\u003e","brand":"José Gourmet","offers":[{"title":"75 g","offer_id":53071195504974,"sku":"048LAG006","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/jose-gourmet-mousse-thunfisch.jpg?v=1750979457"},{"product_id":"briosa-gourmet-thunfischfilet-in-olivenoel","title":"Tuna fillet in olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eTender tuna fillet in fine olive oil from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe tuna fillet in olive oil from Briosa Gourmet is the finest tuna from Portugal, laid by hand into delicate olive oil and lightly salted. Not shredded fish from a tin, but firm, juicy fillets for salad, pasta, and bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etuna fillet in olive oil\u003c\/strong\u003e from Briosa Gourmet is a refined canned fish product featuring the best tuna from Portugal, processed by hand and bedded in fine olive oil. Only lightly salted, it remains aromatic in taste and firm in texture. Pure tuna, as simple and good as it should be.\u003c\/p\u003e\n\n\u003ch3\u003eFirm, juicy, full of tuna\u003c\/h3\u003e\n\u003cp\u003eThe tuna fillet is firm, juicy, and aromatic, with a full, mild tuna flavor that is gently enveloped by the olive oil.\u003c\/p\u003e\n\u003cp\u003eThe meat remains in large pieces, light and succulent, completely free of fibers and dryness. A splash of lemon, some pepper, and the tuna shows its full class. This is what good canned tuna tastes like when it is made by hand and with patience. This is tuna as you know it from the Mediterranean—not a filler, but a proper little dish in its own right.\u003c\/p\u003e\n\u003cp\u003eWhere inexpensive canned tuna often remains dry and pale, this tuna fillet in olive oil is juicy and flavorful. A difference you will notice from the very first bite. And one that turns a simple lunch into something good.\u003c\/p\u003e\n\n\u003ch3\u003eFor salad, pasta, and bread\u003c\/h3\u003e\n\u003cp\u003eThe tuna fillet belongs in a salad first and foremost, classically as a Niçoise with egg, beans, and olives.\u003c\/p\u003e\n\u003cp\u003eOver pasta with lemon and capers, in a sandwich with tomato, or simply on good bread with the oil from the tin, the tuna finds its place. For a small selection of tinned fish, place it alongside the \u003ca href=\"\/en\/products\/briosa-gourmet-thunfischfilet-mit-zwiebel-und-lorbeer\"\u003etuna fillet with onion and bay leaf\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/briosa-gourmet-thunfischfilet-mit-kichererbsen\"\u003etuna fillet with chickpeas\u003c\/a\u003e. This way, you have three recipes from one cannery side-by-side.\u003c\/p\u003e\n\u003cp\u003eThe oil from the tin serves as the dressing—a splash over the salad and you're done. For those who prefer something creamier, spread some tuna pâté on your bread instead.\u003c\/p\u003e\n\u003cp\u003eFor a quick dinner, mix the fillets with white beans, red onions, and parsley, add a drizzle of olive oil, and you have a satisfying salad with no cooking required. The tuna also pairs perfectly with a baked potato and a squeeze of lemon.\u003c\/p\u003e\n\n\u003ch3\u003eHand-selected in Figueira da Foz\u003c\/h3\u003e\n\u003cp\u003eBriosa Gourmet is a brand by A Briosa, based in the fishing port of Figueira da Foz for over 30 years, founded in 1991 by António Faustino on the Portuguese Atlantic coast.\u003c\/p\u003e\n\u003cp\u003eThe fish arrives fresh and without long transport routes directly at the port of Cabedelo. Diligent hands clean and fillet the tuna, placing the fillets into the tins with nimble movements before they are topped up with olive oil and gently preserved with steam. Up to 60,000 tins are produced in a single day, each one wrapped by hand in azulejo-patterned paper. Sardines, mackerel, and tuna arrive fresh daily, each variety following its own traditional recipe.\u003c\/p\u003e\n\u003cp\u003eBriosa Gourmet has come to us for many years through the house of Conservas Portugal Norte, founded in 1912 in Matosinhos, which has been curating Portuguese canned fish for over 100 years. The classic brand \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos\u003c\/a\u003e also comes from this same house. Browse through \u003ca href=\"\/en\/collections\/briosa-gourmet\"\u003emore fish preserves from Briosa Gourmet\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eContent 120g – Drained weight 84g\u003c\/p\u003e\n","brand":"Briosa Gourmet","offers":[{"title":"120 g \/ 84 g","offer_id":53071209103694,"sku":"048MED017","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/briosa-thunfisch-olivenoel.jpg?v=1750979987"},{"product_id":"briosa-gourmet-thunfischfilet-mit-zwiebel-und-lorbeer","title":"Tuna fillet with onion and bay leaf","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna Fillet with Onion and Bay Leaf from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe tuna fillet with onion and bay leaf from Briosa Gourmet is the finest tuna from Portugal, preserved in delicate olive oil with onions and bay leaves. Not your average mass-produced fish, but an aromatic gourmet canned recipe for bread and salads.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etuna fillet with onion and bay leaf\u003c\/strong\u003e by Briosa Gourmet is a fine tinned fish for connoisseurs, featuring the best tuna from Portugal, processed by hand and preserved in fine olive oil with onions and bay leaves. Lightly salted, it remains aromatic in flavor and pleasant in texture. A classic of Portuguese cuisine, finely marinated.\u003c\/p\u003e\n\n\u003ch3\u003eAromatic, savory, finely marinated\u003c\/h3\u003e\n\u003cp\u003eThe tuna fillet is firm and succulent, complemented by the mild sweetness of the onion and the warm fragrance of the bay leaf.\u003c\/p\u003e\n\u003cp\u003eThe onion adds a subtle sweetness, the bay leaf provides a herbal, savory depth, and the tuna underneath remains firm and full. It tastes aromatic, savory, and hearty, just as Portuguese cuisine loves it—Mediterranean-marinated without being heavy. A splash of lemon brings the flavors to life. This tin is more of a small dish than just an ingredient, intended for epicureans.\u003c\/p\u003e\n\u003cp\u003eWhile the pure tuna fillet remains simple and clear, this version has more spice and character. A fillet for those who prefer more aromatic flavors.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, in salads, or on a sheet pan\u003c\/h3\u003e\n\u003cp\u003eFresh bread soaks up the tuna fillet with onion and bay leaf, along with the onions and oil.\u003c\/p\u003e\n\u003cp\u003eOn toasted country bread with a little tomato, it reveals its strength, and it works just as well in a colorful salad with egg and beans or as a savory addition to a rice dish. For a nice selection of tinned fish, place it alongside the \u003ca href=\"\/en\/products\/briosa-gourmet-thunfischfilet-in-olivenoel\"\u003etuna fillet in olive oil\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/briosa-gourmet-thunfischfilet-mit-kichererbsen\"\u003etuna fillet with chickpeas\u003c\/a\u003e. This way, you have three tuna recipes from one producer side by side.\u003c\/p\u003e\n\u003cp\u003eThe aromatic oil with onion and bay leaf serves as an instant dressing; just drizzle it over your salad, and it's ready. Shake briefly before opening to ensure the flavors are perfectly distributed.\u003c\/p\u003e\n\u003cp\u003eServed warm, it quickly becomes something special: add the fillets with the oil and onions to rice or pasta, let them sit for a moment, and your aromatic dinner is ready. The tuna also makes a great addition to a baked potato with herbs.\u003c\/p\u003e\n\n\u003ch3\u003eHand-selected in Figueira da Foz\u003c\/h3\u003e\n\u003cp\u003eBriosa Gourmet is a brand by A Briosa, which has been based in the fishing port of Figueira da Foz for over 30 years, founded in 1991 by António Faustino on the Portuguese Atlantic coast.\u003c\/p\u003e\n\u003cp\u003eRight at the port of Cabedelo, the fish arrives fresh and without long transport times. Diligent hands clean and fillet the tuna and place it in fine olive oil with onions and bay leaves before the tin is gently preserved using steam. Up to 60,000 cans are produced this way in a single day, each one wrapped by hand in *azulejo*-patterned paper. Sardines, mackerel, and tuna arrive fresh daily, each variety prepared according to its own recipe.\u003c\/p\u003e\n\u003cp\u003eBriosa Gourmet has been supplied to us for many years via the firm Conservas Portugal Norte, founded in 1912 in Matosinhos, which has been cultivating the Portuguese tinned fish tradition for over 100 years. The classic brand \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos\u003c\/a\u003e also comes from the same house. Browse \u003ca href=\"\/en\/collections\/briosa-gourmet\"\u003emore tinned fish from Briosa Gourmet\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eContent 120g – Drained weight 84g\u003c\/p\u003e\n","brand":"Briosa Gourmet","offers":[{"title":"120 g \/ 84 g","offer_id":53071209169230,"sku":"048MED018","price":5.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/briosa-thunfisch-zwiebel.jpg?v=1750979990"},{"product_id":"briosa-gourmet-thunfischfilet-mit-kichererbsen","title":"Tuna fillet with chickpeas","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna Fillet with Chickpeas in Olive Oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBriosa Gourmet's Tuna Fillet with Chickpeas features the finest tuna from Portugal, paired with chickpeas in aromatic olive oil. Not just plain fish, but a ready-to-eat small meal from a tin for bread, bowls, and a quick lunch break.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTuna Fillet with Chickpeas\u003c\/strong\u003e from Briosa Gourmet is a fine tinned fish product featuring the best tuna from Portugal, hand-processed and preserved with chickpeas in aromatic olive oil. Lightly salted, it remains full of flavor and has a pleasant texture. Tuna and chickpeas – a pair made for when hunger strikes quickly.\u003c\/p\u003e\n\n\u003ch3\u003eTuna and chickpeas, a fine pair\u003c\/h3\u003e\n\u003cp\u003eFirm tuna and tender chickpeas make for a well-rounded, satisfying combination, seasoned Mediterranean-style and brought together by olive oil.\u003c\/p\u003e\n\u003cp\u003eThe tuna provides strength and a taste of the sea, while the chickpeas offer a nutty, mild richness. Together, they taste savory, nutty, and hearty—more than just a snack, almost a small meal. A squeeze of lemon, a bit of pepper, and the tin becomes a dish. This is what the South tastes like: hearty and uncomplicated. A tin that doesn't need a lot of explanation, it's simply a good meal.\u003c\/p\u003e\n\u003cp\u003eWhere pure tuna fillet is just one ingredient among many, this tin comes fully conceived. Open, empty into a bowl, eat. A lunch without a stove, without dishes, without waiting time.\u003c\/p\u003e\n\n\u003ch3\u003eA ready-made lunch from a tin\u003c\/h3\u003e\n\u003cp\u003eSimply serve the tuna fillet with chickpeas in a bowl with a little lemon and fresh parsley.\u003c\/p\u003e\n\u003cp\u003eIt makes for a particularly great quick lunch at the office, on a slice of bread, or over a leafy salad with tomatoes and onions. If you want to make more of it, add chopped herbs, feta, or a few black olives, just as you like. For a small selection of fish tins, place it next to the \u003ca href=\"\/en\/products\/briosa-gourmet-thunfischfilet-in-olivenoel\"\u003eTuna Fillet in Olive Oil\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/briosa-gourmet-thunfischfilet-mit-zwiebel-und-lorbeer\"\u003eTuna Fillet with Onion and Bay Leaf\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe aromatic oil from the tin goes with it—not a drop is left behind. This way, you have a meal in two minutes that is satisfying and tastes of the sea, without any cooking.\u003c\/p\u003e\n\u003cp\u003eOn warm days, it becomes a meal-prep favorite in no time: a handful of arugula, a few cherry tomatoes, the contents of the tin on top, and lunch is served. It tastes just as good cold as it does at room temperature, whether you're on the go or at your desk.\u003c\/p\u003e\n\n\u003ch3\u003eHand-selected in Figueira da Foz\u003c\/h3\u003e\n\u003cp\u003eBriosa Gourmet is a brand by A Briosa, which has been at home in the fishing port of Figueira da Foz for over 30 years, founded in 1991 by António Faustino on the Portuguese Atlantic coast.\u003c\/p\u003e\n\u003cp\u003eThe fish arrives fresh directly at the harbor of Cabedelo, with no long distances to travel. Diligent hands clean and fillet the tuna and place it with chickpeas in aromatic olive oil before the tin is gently preserved using steam. Up to 60,000 tins are produced this way in a single day, each wrapped by hand in paper with an azulejo pattern. Sardines, mackerel, and tuna arrive fresh daily, each variety following its own recipe.\u003c\/p\u003e\n\u003cp\u003eBriosa Gourmet has come to us for many years via the company Conservas Portugal Norte, founded in 1912 in Matosinhos, which has been cultivating Portuguese tinned fish for over 100 years. The classic brand \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos\u003c\/a\u003e also comes from the same house. Browse through \u003ca href=\"\/en\/collections\/briosa-gourmet\"\u003emore fish tins from Briosa Gourmet\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNet weight 120g – Drained weight 84g\u003c\/p\u003e\n","brand":"Briosa Gourmet","offers":[{"title":"120 g \/ 84 g","offer_id":53071209234766,"sku":"048MED019","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/briosa-thunfisch-kichererbsen.jpg?v=1750979993"},{"product_id":"briosa-gourmet-thunfisch-pate","title":"Tuna Paté","description":"\u003ch2 id=\"speakable-headline\"\u003eFine tuna pâté with tomato from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe tuna pâté from Briosa Gourmet is a fine tuna cream made from tuna, olive oil, tomato, and spices, hand-stirred in Figueira da Foz. Not a firm chunk of fish from a can, but a mild spread for bread, sandwiches, and dipping.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etuna pâté\u003c\/strong\u003e from Briosa Gourmet is a fine tuna cream from Portugal, made from freshly caught tuna processed with olive oil, tomato, and spices into an airy fish mousse. Mild in tone, smooth on the knife, with the gentle flavor of tuna. A favorite for bread, sandwiches, and quick snacks.\u003c\/p\u003e\n\n\u003ch3\u003eMild, creamy, finely nuanced\u003c\/h3\u003e\n\u003cp\u003eThis tuna cream is creamy, velvety, and delicate, with a gentle tuna profile softly rounded off by olive oil and tomato.\u003c\/p\u003e\n\u003cp\u003eIt spreads effortlessly on a knife and maintains a creamy consistency on bread. The tuna remains restrained and well-rounded, the tomato adds a fruity note, and the spices remain delicately in the background. No strong fishy notes, no heat, just a calm, mild creaminess. This is what a pâté that everyone likes tastes like—a spread that is crowd-pleasing and perfect for any table and any taste.\u003c\/p\u003e\n\u003cp\u003eWhile the sardine cream is bold and spicy, the tuna version remains the mildest of the lot. A spread for those who prefer things gentle and uncomplicated, even for children.\u003c\/p\u003e\n\n\u003ch3\u003eOn sandwiches, in tomatoes, in pasta\u003c\/h3\u003e\n\u003cp\u003eThe tuna pâté is perfect on bread or in a sandwich; a dollop is enough for a quick snack.\u003c\/p\u003e\n\u003cp\u003eIt works beautifully in a sandwich with cucumber and lettuce, as a dip for crackers and vegetable sticks, or as a topping for hard-boiled eggs. On an appetizer platter, it pairs well alongside \u003ca href=\"\/en\/products\/briosa-gourmet-thunfischfilet-in-olivenoel\"\u003etuna fillets in olive oil\u003c\/a\u003e and \u003ca href=\"\/en\/products\/briosa-gourmet-sardinen-pate\"\u003esardine pâté\u003c\/a\u003e, balancing mild and bold flavors. Stir a spoonful into pasta salad, and lunch is served.\u003c\/p\u003e\n\u003cp\u003eWhen hosting guests, stir the cream with a little cream cheese and lemon, then fill cherry tomatoes or top small crackers with the mixture. In no time at all, a simple can becomes a refined treat that is always a hit.\u003c\/p\u003e\n\u003cp\u003eThe cream is also ready to use warm: stirred into hot pasta with a squeeze of lemon, it makes a creamy tuna pasta dish in minutes. It is, of course, perfect for sandwiches on the go.\u003c\/p\u003e\n\n\u003ch3\u003eHand-stirred in Figueira da Foz\u003c\/h3\u003e\n\u003cp\u003eBriosa Gourmet is a brand by A Briosa, which has been at home in the fishing port of Figueira da Foz for over 30 years, founded in 1991 by António Faustino on the Portuguese Atlantic coast.\u003c\/p\u003e\n\u003cp\u003eDirectly at the port of Cabedelo, the fish arrives fresh without long transport routes. Diligent hands clean and fillet the tuna before it is stirred into a gentle cream with olive oil, tomato, and a finely balanced spice blend. Up to 60,000 cans are produced in a single day, each hand-wrapped in azulejo-patterned paper. Sardine, mackerel, tuna, and salmon are transformed here into four fine creams, each with its own character.\u003c\/p\u003e\n\u003cp\u003eBriosa Gourmet has been supplied to us for many years by the house of Conservas Portugal Norte, founded in 1912 in Matosinhos, which has been curating Portuguese canned fish for over 100 years. The classic brand \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos\u003c\/a\u003e also originates from the same house. Browse \u003ca href=\"\/en\/collections\/briosa-gourmet\"\u003emore canned fish from Briosa Gourmet\u003c\/a\u003e.\u003c\/p\u003e","brand":"Briosa Gourmet","offers":[{"title":"75 g","offer_id":53071220605262,"sku":"048MED020","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/briosa-thunfisch-pate.jpg?v=1750980415"},{"product_id":"calvi-thunfisch-in-olivenoel","title":"Tuna in olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna from Liguria, in good olive oil\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eOlio Calvi tuna in olive oil is Yellowfin tuna from Liguria, hand-cut, gently cooked, and aged for six months in their own olive oil. One of the finest canned tuna products Italy has to offer — for bread, pasta, and cold dishes.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etuna in olive oil\u003c\/strong\u003e from Olio Calvi is a fine Ligurian canned fish product made from Yellowfin tuna and their own olive oil. The Calvi family from Imperia-Oneglia has been at home in the olive oil business since 1919 and combines their own oil here with Yellowfin tuna from Ligurian ports — compact, rosy-bright, and delicately firm to the bite, more akin to freshly cooked fish than industrial canned goods.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eCompact, tender, hand-cut\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the jar, you'll see why this product is so popular in high-end gastronomy: compact, light fillet pieces, not fibrous scraps. The pieces lie close together in the oil, light rosy to ivory in color. The scent is mild with a green nuance from the olive oil — no fishy smell, no metallic tone like with cheap canned goods.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the \u003cstrong\u003etuna in olive oil\u003c\/strong\u003e is tender, meaty, and mild at the same time: it doesn't melt, it doesn't fall apart, it gives itself fiber by fiber. The taste is clear and low in salt, with the lingering, slightly sweet aftertaste that only really good canned fish has. The Ligurian olive oil carries it softly and subtly — it supports the fish instead of masking it. The six months of aging in oil here is not marketing, but palpable in taste.\u003c\/p\u003e\n\u003ch3 id=\"spk-genuss\"\u003eTry it on bread with capers and lemon\u003c\/h3\u003e\n\u003cp\u003eThe Calvi tuna is too good to be stirred into mayonnaise salads. We enjoy it best uncomplicated: on toasted sourdough bread, with a few drops of the preserving oil from the jar, a few crumbled capers, lemon zest, and freshly ground pepper — that's all it needs, really.\u003c\/p\u003e\n\u003cp\u003eIn pasta cuisine, it works wonderfully: for spaghetti with cherry tomatoes, garlic, and parsley, add a few pieces at the last minute, just toss them through. We also like a Salade Niçoise — potatoes, green beans, egg, olives, and as the centerpiece, generous flakes of tuna. For antipasti, it goes well with marinated artichokes and a good hard cheese. Our tip: on white beans with red onion, parsley, and a splash of lemon — satisfying, meaty, and refreshing at the same time.\u003c\/p\u003e\n\u003cp\u003eAfter opening, the jar will keep in the refrigerator for about three days. Don't throw away the preserving oil — it brings back the full flavor in vinaigrettes, pasta sauces, or as a dip for bread.\u003c\/p\u003e\n\u003ch3 id=\"spk-calvi\"\u003eSince 1919 in Imperia, in family hands for three generations\u003c\/h3\u003e\n\u003cp\u003eBehind this tuna is the olive oil house \u003cstrong\u003eOlio Calvi\u003c\/strong\u003e in Imperia-Oneglia on the Ligurian Riviera. Giuseppe Calvi returned from the First World War in 1919 and founded \"Fratelli Calvi\" with his brother Paolo in 1921. The company headquarters are still at Via Garessio 56, the oil mill is located in Pontedassio in the middle of the olive groves. In the 1970s, Gianni and Annabianca developed the famous \u003ca href=\"\/en\/products\/calvi-mosto-oro-olio-extravergine-di-oliva\"\u003eMosto Oro\u003c\/a\u003e from the Taggiasca olive. Today, Gianni and Luca Calvi lead the house in its third generation.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003etuna in olive oil\u003c\/strong\u003e is processed traditionally: Yellowfin fillets are hand-cut fresh after catching, slowly cooked at low temperatures, and manually placed into 200g jars. Unlike canned products, the pieces thus retain their compact shape and light color. Then they are poured over with Calvi's own olive oil and aged for six months — a time in which fish and oil come together and the tuna develops the depth for which it is valued.\u003c\/p\u003e\n\u003cp\u003eYou can find more Ligurian treasures in our \u003ca href=\"\/en\/collections\/olio-calvi\"\u003eOlio Calvi collection\u003c\/a\u003e — from Mosto Oro to anchovies and olive creams to single-varietal Taggiasca oil. If you like canned fish in this league, you will also find something in our \u003ca href=\"\/en\/collections\/fischkonserven\"\u003ecanned fish selection\u003c\/a\u003e. All due respect.\u003c\/p\u003e\n\u003cp\u003eContent 200g – Drained weight 140g\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"200 g \/ 140 g","offer_id":53071223357774,"sku":"048VIA7187","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Calvi-Tonno.jpg?v=1750980518"},{"product_id":"olasagasti-thunfisch-sardellen-creme-110g","title":"Tuna Anchovy Spread","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna Anchovy Cream, the sauce for Vitello Tonnato\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tuna Anchovy Cream from Olasagasti is a fine fish spread made from tuna, anchovies, and olive oil. Savory, creamy, versatile – not just any ordinary spread, but the classic base for Vitello Tonnato and a spread with character.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna cream\u003c\/strong\u003e from Olasagasti, known in Spanish as Crema de Atún e Anchoas, is a creamy fish mousse made from 56% tuna, 10% anchovies, and high-quality olive oil. Savory and refined at the same time, it is the quick way to make a sauce for Vitello Tonnato or a delicious bread spread. The 110g jar is easy to open and a little all-rounder in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, savory, delicately seasoned\u003c\/h3\u003e\n\u003cp\u003eThe tuna cream is spreadable and creamy, savory and spicy, with the distinct notes of tuna and anchovies.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is soft and full-bodied; the olive oil makes it smooth, while the anchovies add a subtle, salty depth. Nothing is coarse, nothing is overly fishy – a mousse you'll want to eat straight from the spoon. Those who love Vitello Tonnato will recognize the taste immediately. And those who don't know it yet will be convinced after the first spoonful.\u003c\/p\u003e\n\u003cp\u003eSpread it on bread, stir it into a sauce, or dollop it onto boiled eggs – the cream fits in everywhere and immediately adds a Mediterranean flair. A dab on a hot jacket potato, a spoonful in potato salad, and everything tastes a little bit like the south.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for Vitello Tonnato and more\u003c\/h3\u003e\n\u003cp\u003eThe tuna cream is best known as the sauce for Vitello Tonnato, the Italian classic.\u003c\/p\u003e\n\u003cp\u003eFor Vitello Tonnato, you only need thinly sliced, pink veal, about 100g per person, a few capers, and this cream – and you have a feast without any effort. It tastes just as good as a spread on toasted white bread, as a dip for vegetable sticks, or as a delicate filling for eggs and tomatoes. It also works wonderfully in a pasta salad or as a sauce for cold roasts.\u003c\/p\u003e\n\u003cp\u003eAdd a glass of dry white wine at 8 degrees, a Vermentino or Albariño, and the evening is set. If you want to taste the pure fish behind it, you can find it in our \u003ca href=\"\/en\/products\/olasagasti-thunfisch-in-olivenoel-120g\"\u003eBonito del Norte in olive oil\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/olasagasti-anchovis-auf-baskische-art-120g\"\u003eAnchovies Basque-style\u003c\/a\u003e. This way, you get the fish once finely blended and once whole.\u003c\/p\u003e\n\n\u003ch3\u003eHand-blended from Bonito and anchovies\u003c\/h3\u003e\n\u003cp\u003eFor the cream, Olasagasti blends the best Bonito del Norte with anchovies and olive oil.\u003c\/p\u003e\n\u003cp\u003e56% tuna and 10% anchovies, plus good olive oil and a little salt – that's all that's in the Crema de Atún e Anchoas. The Bonito del Norte comes from the Cantabrian Sea, caught with a line and processed by hand. The same quality found in the whole fillet is also in the cream.\u003c\/p\u003e\n\u003cp\u003eIt all started with Salvatore Orlando from Sicily and his Basque wife Simona Olasagasti; today, their grandson Matteo Orlando runs the business in Markina, which has been in family hands for over 100 years. Good fish, good oil, a fine mixer – that's how a cream is made that tastes like more. Real ingredients from the sea, nothing else, you can taste it in every spoonful.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire \u003ca href=\"\/en\/collections\/olasagasti\"\u003eOlasagasti range\u003c\/a\u003e with us, and even more fine provisions in our \u003ca href=\"\/en\/collections\/konserven-eingemachtes\"\u003ecanned goods and preserves\u003c\/a\u003e. Once tried, always in the pantry.\u003c\/p\u003e\n\n\u003cp\u003eJar – 110g\u003c\/p\u003e\n","brand":"Olasagasti","offers":[{"title":"110 g","offer_id":53071228993870,"sku":"048LAG010","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olasagasti-thunfisch-sardellen-creme-110g.jpg?v=1769673200"},{"product_id":"olasagasti-thunfisch-in-olivenoel-120g","title":"Bonito del Norte Tuna in Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eBonito del Norte in olive oil, premium white tuna\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eOlasagasti’s Bonito del Norte in olive oil is white tuna from the Cantabrian Sea, preserved in mild olive oil. Tender, light-colored, and fine-textured – not your standard dark tuna, but the classic of the Bay of Biscay in a convenient 120g tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna in olive oil\u003c\/strong\u003e by Olasagasti is Bonito del Norte, the white tuna of the Bay of Biscay, preserved in mild olive oil. Tender, light-colored fillets, gently cooked and hand-packed – significantly more refined than ordinary canned tuna while still perfect for everyday use. The 120g tin is the ideal size for salads, bread, and quick meals.\u003c\/p\u003e\n\n\u003ch3\u003eTender, light, fine-textured\u003c\/h3\u003e\n\u003cp\u003eThis tuna in olive oil has a mild, clean flavor, with light, fine-textured pieces and a delicate bite.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the white tuna is tender, succulent, and aromatic, without the strong, oily flavor found in darker varieties. The olive oil preserves its light color, carries the flavors, and makes every piece ready to serve – just open, enjoy, and you’re done. Bonito del Norte is lighter, finer, and milder than classic tuna, and you can taste it from the very first bite. This ensures every piece stays succulent, even if the tin has been in your pantry for a while.\u003c\/p\u003e\n\u003cp\u003eA tuna that doesn't overpower but is still memorable. Exactly what you need when you need a quick meal that still tastes great. That’s how simple good tuna in olive oil can be once you’ve tried it.\u003c\/p\u003e\n\n\u003ch3\u003eSimple with lemon, bread, and good oil\u003c\/h3\u003e\n\u003cp\u003eBonito del Norte in olive oil is best served simply, with bread and a wedge of lemon.\u003c\/p\u003e\n\u003cp\u003eIt belongs on a slice of crusty white bread, in a salad with tomatoes, onions, and olives, or on an antipasti platter. It also shines in pasta with garlic and capers, on pizza, or in a sandwich. And eaten straight from the tin, with a few drops of the olive oil, it tastes at its purest. Spoon it warm over rice or roasted vegetables, and your pantry staple becomes a real meal.\u003c\/p\u003e\n\u003cp\u003eAdd a glass of cool Albariño at 8 degrees, and you hardly need anything else. If you are looking for the premium version, reach for the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-filet-in-olivenoel-190g\"\u003eBonito del Norte fillet\u003c\/a\u003e in the 190g jar; if you prefer it spicy, try the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-escabeche-120g\"\u003eBonito in escabeche\u003c\/a\u003e – the same fish, three distinct personalities.\u003c\/p\u003e\n\n\u003ch3\u003eLine-caught in the Bay of Biscay\u003c\/h3\u003e\n\u003cp\u003eOlasagasti catches its Bonito del Norte individually using line-and-hook methods in the Cantabrian Sea.\u003c\/p\u003e\n\u003cp\u003eThe albacore tuna, \u003cem\u003eThunnus alalunga\u003c\/em\u003e, migrates close to the Basque coast only between June and October, growing up to 1.2 meters long and weighing over 20 kg. Boats catch them one by one using lines, a dolphin-safe and selective method – no nets that scoop up everything. This ensures only the best, lightest fish makes it into the tin.\u003c\/p\u003e\n\u003cp\u003eIt all started with Salvatore Orlando from Sicily and his Basque wife Simona Olasagasti; today, their grandson Matteo Orlando runs the operation in Markina, keeping it in family hands for over 100 years. There, the fish is cut by hand, placed in the tin, and covered with olive oil. Just tuna, olive oil, and a little salt – nothing more is needed, as Matteo says. This simplicity is the whole trick: good fish, good oil, and a little patience.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire \u003ca href=\"\/en\/collections\/olasagasti\"\u003eOlasagasti range\u003c\/a\u003e with us, along with even more fine provisions in our \u003ca href=\"\/en\/collections\/konserven-eingemachtes\"\u003etinned and preserved goods\u003c\/a\u003e section. Good tuna, exactly as it should be.\u003c\/p\u003e\n\n\u003cp\u003eNet weight 120g – Drained weight 81g\u003c\/p\u003e\u003cp\u003eContents 120 g – Drained weight 81 g\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"120 g \/ 81g","offer_id":53071255830862,"sku":"048LAG012","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olasagasti-weisser-thunfisch-olivenoel.jpg?v=1750981156"},{"product_id":"ortiz-bonito-del-norte-in-olivenoel-112g","title":"Bonito del Norte in Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eBonito del Norte, white tuna from the Cantabrian Sea\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eOrtiz Bonito del Norte is white tuna, individually line-caught, hand-filleted, and nestled in olive oil. A light, tender, gourmet tuna from the Cantabrian Sea—not coarse canned tuna, but the craftsmanship of five generations.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBonito del Norte in olive oil\u003c\/strong\u003e is the fine white tuna from Spain's northern coast that the Ortiz family has been catching in the Cantabrian Sea since 1891. Its light meat remains tender, mild, and flaky—quite different from the darker, firmer tuna caught in nets. It is only caught in the summer when the schools migrate, and in Spain, it is considered the tuna for special occasions. Let yourself be surprised by how much delicacy can be contained in a small tin of white tuna.\u003c\/p\u003e\n\n\u003ch3\u003eLight, tender, and finely flaky\u003c\/h3\u003e\n\u003cp\u003eThe white tuna tastes mild and buttery, with a fine texture that breaks apart into delicate flakes on the tongue. That is what good Bonito del Norte tastes like.\u003c\/p\u003e\n\u003cp\u003eUnlike stronger red tuna, the Bonito remains discreet in aroma and almost creamy in mouthfeel. The quality olive oil coats the fillets, keeps them juicy, and imparts a subtle fruity note. Over the months in the tin, the pieces become even more supple as the oil and fish slowly meld. Juicy, tender, and flaky—that is white tuna at its finest.\u003c\/p\u003e\n\u003cp\u003eAnyone who has tasted this difference is reluctant to go back to coarse canned tuna. The leap in quality is noticeable from the very first bite.\u003c\/p\u003e\n\n\u003ch3\u003eOn lukewarm white bread with a squeeze of lemon\u003c\/h3\u003e\n\u003cp\u003eA few fillets on white bread, a squeeze of lemon, a drizzle of good oil—and a small feast is on the table.\u003c\/p\u003e\n\u003cp\u003eBonito likes it uncomplicated—on a salad with white beans, with tomatoes and red onions, in an empanada, or simply straight from the tin. A slice of bread with fruity \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil\u003c\/a\u003e and a pinch of sea salt is all it needs.\u003c\/p\u003e\n\u003cp\u003eBecause it remains so mild, it pairs just as well with a cool glass of white wine as it does with a dry Manzanilla. If you like it bolder, place it next to \u003ca href=\"\/en\/products\/ortiz-sardinen-in-olivenoel-100g\"\u003eOrtiz sardines in olive oil\u003c\/a\u003e and let them both compete on the table.\u003c\/p\u003e\n\n\u003ch3\u003eIndividually line-caught since 1891\u003c\/h3\u003e\n\u003cp\u003eThe Ortiz family has been catching their white tuna traditionally by line since 1891, one by one, never with nets. The foundation was laid back then by Bernardo Ortiz de Zárate in Ondarroa on the Basque coast, and today, the fifth generation manages the house as prudently as Bernardo began.\u003c\/p\u003e\n\u003cp\u003eFishing takes place in the summer when the Bonito schools migrate through the Cantabrian Sea—fishermen side-by-side along the boat's edge, using short lines and live bait. The gentler the catch, the more intact the delicate fillet remains. On land, each fish is cleaned and filleted by hand, cooked, and carefully placed in oil.\u003c\/p\u003e\n\u003cp\u003e135 years have gone into this craft, and you can taste every one of them. If you would like to continue exploring the Spanish northern coast, you can find \u003ca href=\"\/en\/collections\/conservas-ortiz\"\u003emore Ortiz preserves\u003c\/a\u003e with us, and on the shelf next to them, plenty of \u003ca href=\"\/en\/collections\/thunfisch\"\u003etuna\u003c\/a\u003e produced with honest craftsmanship. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil doesn't belong in the sink\u003c\/h3\u003e\n\u003cp\u003eOpen the tin a quarter of an hour before eating; then the Bonito really comes into its own at room temperature. The oil doesn't belong in the sink—pour it over a salad or dip your bread in it; it has absorbed all the flavor of the fish. Once opened, the tuna will keep covered in the refrigerator for one to two days, if any is left at all.\u003c\/p\u003e\n\u003cp\u003eContents: 112g, drained weight 82g\u003c\/p\u003e\u003cp\u003eContents 112 g – drained weight 82 g\u003c\/p\u003e","brand":"Conservas Ortiz","offers":[{"title":"112 g \/ 82 g","offer_id":53071258157390,"sku":"048VIA706046","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ortiz-thunfisch-bonito-del-norte.jpg?v=1750981246"},{"product_id":"la-belle-iloise-emiette-de-thon-olivenoel","title":"Crumbled Tuna in Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eÉmietté de Thon in Olive Oil from la belle-iloise, pure and simple\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eÉmietté de Thon in Olive Oil from la belle-iloise is flaked albacore tuna in extra virgin olive oil, with just a touch of salt. There are only three ingredients on the label, and the recipe relies on the quality of every single one.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eÉmietté de Thon in Olive Oil\u003c\/strong\u003e is the most understated fish spread from la belle-iloise in Quiberon, Brittany. Inside the small tin is Germon—Atlantic albacore tuna—flaked by hand and preserved in extra virgin olive oil, seasoned with salt, and left otherwise untouched.\u003c\/p\u003e\n\n\u003ch3\u003eWhat three ingredients can achieve together\u003c\/h3\u003e\n\u003cp\u003eThe Germon has a light, delicate, almost buttery flavor, quite unlike the dark, bold tuna many are used to from a tin. Its meat remains firm during cooking and does not break down into a paste.\u003c\/p\u003e\n\u003cp\u003eThe olive oil provides a mild fruitiness and coats every fiber, ensuring the spread is smooth on the spoon. Salt merely defines the edges, leaving the spotlight to the other two ingredients. Since nothing else is added, the quality of the oil is just as important here as the quality of the catch.\u003c\/p\u003e\n\u003cp\u003eÉmietté literally means \"broken into crumbs,\" from \u003cem\u003emiette\u003c\/em\u003e, the French word for crumb. This is precisely what distinguishes the recipe from a mousse: the fibers remain distinct, and the texture is preserved.\u003c\/p\u003e\n\n\u003ch3\u003eThe fish spread in a Salade Niçoise\u003c\/h3\u003e\n\u003cp\u003eIn a Salade Niçoise with green beans, egg, tomato, and black olives, this spread takes the place of a whole fillet, bringing its oil along as a ready-made dressing.\u003c\/p\u003e\n\u003cp\u003eOn warm baguette with a few flakes of fleur de sel, it needs nothing else, and two spoonfuls are enough for a sandwich on the go. Stirred with lemon zest, parsley, and a spoonful of yogurt, it becomes an appetizer dip in five minutes. Never drain the oil when opening the tin, as half the flavor is in there.\u003c\/p\u003e\n\u003cp\u003eStirred into a warm tomato sauce just before serving, the spread adds depth to pasta without making it taste \"fishy.\" If you prefer something bolder, try the spicy \u003ca href=\"\/en\/products\/la-belle-iloise-emiette-de-thon-luzienne\"\u003eÉmietté de Thon Luzienne\u003c\/a\u003e with ham and chili.\u003c\/p\u003e\n\n\u003ch3\u003eGermon, the albacore of the Bay of Biscay\u003c\/h3\u003e\n\u003cp\u003eGermon is what the French call the albacore tuna, a migratory fish with strikingly long pectoral fins that travels to the Bay of Biscay in summer.\u003c\/p\u003e\n\u003cp\u003eIt remains significantly smaller than its red-meat relatives, and its flesh is so light that when cooked, it almost resembles poultry. This lightness is why it is considered the finest among tunas in France.\u003c\/p\u003e\n\u003cp\u003eAt la belle-iloise, it is flaked by hand after cooking—not shredded—so that the fiber structure remains intact. Only then is the olive oil added, slowly soaking in over several weeks.\u003c\/p\u003e\n\u003cp\u003eBecause nothing masks the recipe, the result depends entirely on the quality of the raw ingredient. With no spices to hide behind, this preserve allows for no mediocre catch, which is why the simple version is considered the gold standard in-house.\u003c\/p\u003e\n\u003cp\u003eThe oil continues to penetrate the fibers over the months, making them even more tender, which is why this pantry staple actually improves with a little aging. At la belle-iloise, this recipe stands at the beginning of their lineup and serves as its benchmark.\u003c\/p\u003e\n\n\u003ch3\u003eThe small tin for a quick lunch\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin will keep for years in the cupboard; once opened, keep it covered in the fridge and eat within two days. It is perfect for a quick lunch for two, served with bread and salad. More \u003ca href=\"\/en\/collections\/thunfisch\"\u003etuna\u003c\/a\u003e is available, and you can find the rest of the range in the \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003ela belle-iloise collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"80 g","offer_id":53071390998862,"sku":"048LAB022","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/belle-iloise-emiette-de-thon-thunfisch.jpg?v=1750981887"},{"product_id":"la-belle-iloise-emiette-de-thon-luzienne","title":"Louisiana-Style Tuna Flakes","description":"\u003ch2 id=\"speakable-headline\"\u003eÉmietté de Thon Luzienne by la belle-iloise, Basque-style seasoning\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eÉmietté de Thon Luzienne by la belle-iloise is flaked albacore tuna in olive oil with tomato, red bell pepper, Bayonne ham, and Piment d'Espelette. The seasoning hails from the Basque Country, the fish from the Atlantic, and they both meet in one small tin.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eÉmietté de Thon Luzienne\u003c\/strong\u003e is a spreadable fish pâté by la belle-iloise from Quiberon in Brittany. It consists of flaked albacore tuna in extra virgin olive oil, seasoned with tomato paste, onions, red bell pepper, red wine vinegar, air-dried ham, and mild chili from the Basque Country.\u003c\/p\u003e\n\n\u003ch3\u003eBell pepper, ham, and a warming heat\u003c\/h3\u003e\n\u003cp\u003eThe ham provides salt and a subtle smoky note, the red bell peppers offer a fruity counterpoint, and the tomato paste holds both in perfect balance. Red wine vinegar provides the acidity without which the spread would feel heavy. Onions provide the sweet foundation upon which it all rests.\u003c\/p\u003e\n\u003cp\u003eThe albacore from la belle-iloise tastes light and almost buttery, which is why it can handle the bold seasoning without being overwhelmed by it. Cassava starch binds the recipe just enough so that it stays on the knife and spreads evenly onto bread.\u003c\/p\u003e\n\u003cp\u003eFlaked here literally means what the French \"émietté\" implies: broken into crumbs, not blended into a paste. This is why fibers remain visible and the spread has texture where a mousse would be merely soft.\u003c\/p\u003e\n\n\u003ch3\u003eThe fish spread for baguettes and pasta\u003c\/h3\u003e\n\u003cp\u003eOn a warm, crusty baguette with a few drops of lemon, the seasoning comes through most clearly, and nothing else is needed.\u003c\/p\u003e\n\u003cp\u003eTossed over a summer salad with tomatoes and black olives, the spread doubles as a dressing. Stirred into quick pasta, just before serving and without further heat, it becomes a sauce with a noticeable kick.\u003c\/p\u003e\n\u003cp\u003eStir it into the finished pasta only once the pot is off the stove, otherwise the bell pepper loses its freshness. With scrambled eggs on a Sunday morning, it turns a simple plate into something that tastes of the south. Those looking for the same seasoning on whole fish will find it in the \u003ca href=\"\/en\/products\/la-belle-iloise-sardinen-la-luzienne\"\u003eSardines à la Luzienne\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003ePiment d'Espelette, the chili from the house wall\u003c\/h3\u003e\n\u003cp\u003eEspelette is a village in the French Basque Country where, in autumn, red chili pods hang to dry on facades in long rows from the eaves to the windowsill.\u003c\/p\u003e\n\u003cp\u003eThese pods are ground into a powder that is milder than cayenne and brings a fruity, almost sweet warmth. In the Basque Country, it has replaced black pepper for centuries, as black pepper was long expensive and difficult to obtain.\u003c\/p\u003e\n\u003cp\u003eThe name Luzienne refers to Saint-Jean-de-Luz, the Basque port near the Spanish border where la belle-iloise has its own boutique. This is how the cuisine of the southwest ends up in a tin filled in the north.\u003c\/p\u003e\n\u003cp\u003eThe air-dried ham comes from the Adour Valley, where it is rubbed with salt from Salies-de-Béarn and aged for months in the humid sea air. This aging makes it soft and nutty, which is why a small amount is enough to set the tone for an entire recipe.\u003c\/p\u003e\n\n\u003ch3\u003eA tin that saves supper\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin sits in the cupboard for years and serves as an entire meal on tired evenings when only a baguette is left in the house. Once opened, keep it covered and refrigerated for two days; the fish should not stay open longer than that. More \u003ca href=\"\/en\/collections\/thunfisch\"\u003etuna\u003c\/a\u003e can be found nearby, and the entire assortment is in the \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003ela belle-iloise collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"80 g","offer_id":53071396929870,"sku":"048LAB023","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/belle-iloise-emiette-de-thon-luzienne.jpg?v=1750981890"},{"product_id":"jean-de-luz-thunfisch-ventreche","title":"Tuna Belly","description":"\u003ch2 id=\"speakable-headline\"\u003eVentreche de Thon, Tuna Belly from Conserverie Jean de Luz\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTuna Ventreche de Thon from Conserverie Jean de Luz is the belly of the yellowfin tuna, its fattiest and most tender part. From a hundred-kilo fish, only about four kilos are yielded, which is why this cut rarely makes it to the table.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna Ventreche de Thon\u003c\/strong\u003e is the belly flap of the yellowfin tuna, preserved in extra virgin olive oil by Conserverie Jean de Luz from the French Basque country. It is line-caught in the Bay of Biscay, then salted and packed by hand into long, whole strips.\u003c\/p\u003e\n\n\u003ch3\u003eButtery, tender, and finely marbled\u003c\/h3\u003e\n\u003cp\u003eThe belly is the fattiest part of the tuna, which is exactly where its soft, buttery character comes from.\u003c\/p\u003e\n\u003cp\u003eIn the mouth, the meat yields instantly without feeling oily or fishy, remaining mild and well-rounded. It is certainly bolder than the light loin fillet, but the intensity comes from the fat, not the salt. The fine, light lines in the muscle reveal what you are in for even before the first bite.\u003c\/p\u003e\n\n\u003ch3\u003eFour kilos out of a hundred\u003c\/h3\u003e\n\u003cp\u003eFrom a full-grown tuna with a live weight of one hundred kilos, only about four kilos of belly remain.\u003c\/p\u003e\n\u003cp\u003eThe rest is processed into fillets, terrines, and soup, as Conserverie Jean de Luz wastes almost nothing from the animal. Because the yield is so small, Ventreche has always held the rank of a delicacy in Basque kitchens. This is precisely why this jar sits on a higher shelf than any other preserve from the producer. Once you have tasted the belly, you will immediately recognize the difference from the loin fillet next time.\u003c\/p\u003e\n\n\u003ch3\u003eLine-caught in the Bay of Biscay\u003c\/h3\u003e\n\u003cp\u003eThe yellowfin tuna for these jars are caught individually with a line rather than being encircled by large nets.\u003c\/p\u003e\n\u003cp\u003eThis naturally limits the quantity, as a boat can only bring in as many fish as the crew can haul on board. Bycatch is virtually non-existent with this fishing method, and the fish arrive on land undamaged. Conserverie Jean de Luz sources the fish from fishing grounds that are still considered healthy.\u003c\/p\u003e\n\n\u003ch3\u003eSalt from Navarre, harvested in the mountains\u003c\/h3\u003e\n\u003cp\u003eIt is salted with salt from Navarre, which is produced in the mountains at an altitude of seven hundred meters.\u003c\/p\u003e\n\u003cp\u003eIt is harvested from saline spring water that absorbs salt from the mountain rock and is subsequently evaporated in shallow pools. Along with oil and fish, this is the third ingredient, making the ingredient list for this jar complete. For a product of this quality, this kind of restraint is the proper treatment.\u003c\/p\u003e\n\n\u003ch3\u003eServed cold, in long strips\u003c\/h3\u003e\n\u003cp\u003eLet the jar stand at room temperature for fifteen minutes; then the Ventreche will show its full melt-in-the-mouth texture.\u003c\/p\u003e\n\u003cp\u003eArrange the strips lengthwise on a light-colored plate, add a few capers and a little of the oil—nothing more is needed. It also finds its place on avocado toast with pink peppercorns and dill, or in a tabbouleh with plenty of herbs. If you are looking for a leaner cut, choose the \u003ca href=\"\/en\/products\/jean-de-luz-thunfischfilet-in-olivenoel\"\u003etuna fillet in olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar will keep in the refrigerator for about four weeks, as long as the oil covers the strips. The entire range of \u003ca href=\"\/en\/collections\/conserverie-jean-de-luz\"\u003eConserverie Jean de Luz\u003c\/a\u003e is available in our shop, along with other \u003ca href=\"\/en\/collections\/fischkonserven\"\u003ecanned fish\u003c\/a\u003e from the Atlantic.\u003c\/p\u003e\n\n\u003cp\u003eContents 270g – Drained weight 190g\u003c\/p\u003e\n\u003cp\u003eOrganic control body FR-BIO-010 – EU Agriculture\u003c\/p\u003e\n","brand":"Conserverie Jean de Luz","offers":[{"title":"270 g \/ 6.7 oz","offer_id":53071482454350,"sku":"048JdL00003","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/jean-de-luz-thunfisch-ventreche-de-thon.jpg?v=1750982490"},{"product_id":"jean-de-luz-thunfisch-thon-basquaise","title":"Tuna Basquaise","description":"\u003ch2 id=\"speakable-headline\"\u003eThon Basquaise, tuna from Conserverie Jean de Luz\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThunfisch Thon Basquaise by Conserverie Jean de Luz is a warm meal for two, featuring albacore tuna in a sauce of peppers, tomatoes, and onions. It is inspired by piperade, the braised vegetable dish found on every stove in the Basque Country.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThunfisch Thon Basquaise\u003c\/strong\u003e is a ready-made dish from Conserverie Jean de Luz in the French Basque Country, designed for two servings. The albacore tuna is cooked in the jar in a sauce made of organic vegetables, seasoned with garlic and Piment d'Espelette. Simply warm it up slowly in a pot, and it is ready to serve.\u003c\/p\u003e\n\n\u003ch3\u003eHearty, savory, and succulent\u003c\/h3\u003e\n\u003cp\u003eThe tuna breaks into tender chunks, absorbing all the sweetness and savory notes of the vegetables.\u003c\/p\u003e\n\u003cp\u003eThe sauce tastes of ripe tomatoes and slowly braised peppers, with the mild heat of Piment d'Espelette underneath. Because the vegetables are cooked together with the fish in the jar, the flavor of the fish infuses the sauce, giving it depth. You will be left with a bit of sauce at the end, which you can mop up with a piece of bread. Conserverie Jean de Luz cooks the vegetables and fish together instead of combining them only once on the plate.\u003c\/p\u003e\n\n\u003ch3\u003ePiperade, the Basque braised vegetable dish\u003c\/h3\u003e\n\u003cp\u003ePiperade is a Basque stew of green and red peppers, tomatoes, and onions, cooked slowly in oil.\u003c\/p\u003e\n\u003cp\u003eIn every kitchen between Bayonne and Bilbao, it is seasoned differently—sometimes milder, sometimes with significantly more fire. Those who cook it themselves let the peppers simmer for a good hour until they release their sweetness. Traditionally, it accompanies ham or eggs; here, it pairs perfectly with the tuna. Piment d'Espelette belongs in every one of these pans because it adds flavor without overpowering everything else.\u003c\/p\u003e\n\n\u003ch3\u003eAlbacore tuna, light and mild\u003c\/h3\u003e\n\u003cp\u003eThon Germon, as albacore tuna is called in the Basque Country, has light-colored meat and a significantly milder taste than bluefin tuna.\u003c\/p\u003e\n\u003cp\u003eIt is caught off the Basque coast and is considered the finest of all edible tuna species there. It is the right choice for a robust sauce because it does not compete with the vegetables. Its portion in this jar is high enough that you get a piece of fish in every spoonful. Conserverie Jean de Luz cooks it sealed with the vegetables, which keeps it succulent and ensures it loses little aroma.\u003c\/p\u003e\n\n\u003ch3\u003eWarm with rice, polenta, or pasta\u003c\/h3\u003e\n\u003cp\u003eWarm the contents slowly in a pot and serve with rice, polenta, or wide ribbon pasta.\u003c\/p\u003e\n\u003cp\u003eServed on a baked potato with a fried egg on top, it makes for a dinner that takes less than fifteen minutes. Add some flat-leaf parsley, a glass of chilled white wine, and your evening is saved. A spoonful of crème fraîche rounds it off if you prefer it milder. For a more purist approach, try the \u003ca href=\"\/en\/products\/jean-de-luz-thunfischfilet-in-olivenoel\"\u003etuna fillet in olive oil\u003c\/a\u003e, and another warm meal is ready with the \u003ca href=\"\/en\/products\/jean-de-luz-soupe-de-poisson\"\u003eSoupe de Poisson\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eRefrigerate after opening\u003c\/h3\u003e\n\u003cp\u003eIt is best to transfer any leftovers into a bowl and cover them before placing them in the fridge.\u003c\/p\u003e\n\u003cp\u003eThe remainder will keep in the refrigerator for about two weeks, while the unopened jar can be stored in a cool, dark place in your pantry. It tastes just as good cold the next day as an appetizer with bread. You can find more dishes from the Basque Country at \u003ca href=\"\/en\/collections\/conserverie-jean-de-luz\"\u003eConserverie Jean de Luz\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNet weight 380g\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body FR-BIO-010 – EU Agriculture\u003c\/p\u003e\n","brand":"Conserverie Jean de Luz","offers":[{"title":"380 g","offer_id":53071482552654,"sku":"048JdL00004","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/jean-de-luz-thunfisch-thon-basquaise.jpg?v=1750982494"},{"product_id":"jean-de-luz-thunfischfilet-in-olivenoel","title":"Tuna fillet in olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna Fillet in Olive Oil from Conserverie Jean de Luz\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTuna fillet in olive oil from Conserverie Jean de Luz is the lean fillet of white tuna, hand-cut and preserved in extra virgin olive oil. The pieces remain whole and can be arranged in slices on the plate.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna fillet in olive oil\u003c\/strong\u003e, or \"filet de thon germon,\" comes from Conserverie Jean de Luz in the French Basque Country. It is caught between late July and early November, and is salted and preserved in organic olive oil immediately afterward so that the light-colored flesh remains lean and delicate.\u003c\/p\u003e\n\n\u003ch3\u003eLight, lean, and clean in taste\u003c\/h3\u003e\n\u003cp\u003eThis fillet tastes restrained and clean, without the strong tone associated with dark tuna.\u003c\/p\u003e\n\u003cp\u003eThe flesh is light, almost white, and does not fray into a mush when taken out of the jar. Because nothing is added except salt and oil, you taste the fish itself rather than its seasoning. It is precisely this restraint that makes it so versatile in the kitchen, as it does not overpower any other flavors. A spoonful of the oil drizzled over the top is enough, and the mild tone lasts until the very last bite.\u003c\/p\u003e\n\n\u003ch3\u003eHand-filleted, piece by piece\u003c\/h3\u003e\n\u003cp\u003eFilleting is manual labor, and with tuna, every cut determines whether a piece remains whole or falls apart.\u003c\/p\u003e\n\u003cp\u003eAt Conserverie Jean de Luz, every fish is broken down individually and each piece is assessed separately before it is allowed into the jar. Only the finest parts are kept; the rest goes into the house's terrines and soups. This selection process is the reason why the jar contains long, uniform pieces rather than fragments. What a machine would crush survives the journey from the hull to the preserve unscathed.\u003c\/p\u003e\n\n\u003ch3\u003eAcquired at the quay of Ciboure\u003c\/h3\u003e\n\u003cp\u003eConserverie Jean de Luz purchases white tuna at the fish auctions in Saint-Jean-de-Luz and neighboring Ciboure.\u003c\/p\u003e\n\u003cp\u003eThe fish weigh an average of ten kilos and are three to four years old, caught in a strictly regulated fishery. The journey from the quay to the production facility is short, and that is exactly what keeps the catch fresh.\u003c\/p\u003e\n\u003cp\u003eThose standing at the harbor during the season see the crates coming off the boats and know what will be in the jars during the winter. The season lasts barely four months, and whatever is not preserved during this time is missing for the entire year.\u003c\/p\u003e\n\n\u003ch3\u003eCold in salad, warm with pasta\u003c\/h3\u003e\n\u003cp\u003eThis fillet is made for a Salade Niçoise with green beans, egg, and olives.\u003c\/p\u003e\n\u003cp\u003eTossed warm over spaghetti with lemon and flat-leaf parsley, it makes a pantry-staple dinner in ten minutes. It is also perfect on bruschetta with ripe tomatoes or as an appetizer with aioli. Capers, red onion, and a splash of lemon are enough for a quick lunch plate. Those looking for a fattier, more noble piece will find it in the \u003ca href=\"\/en\/products\/jean-de-luz-thunfisch-ventreche\"\u003eVentreche de Thon\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOpened, in the refrigerator\u003c\/h3\u003e\n\u003cp\u003eLeave the remaining pieces in the oil so they stay juicy and do not pick up any external odors.\u003c\/p\u003e\n\u003cp\u003eThe opened jar will keep for about four weeks this way; unopened, it should be kept in a cool, dark place.\u003c\/p\u003e\n\u003cp\u003eFurther preserves from the Basque Country can be found at \u003ca href=\"\/en\/collections\/conserverie-jean-de-luz\"\u003eConserverie Jean de Luz\u003c\/a\u003e, with more from the sea in our \u003ca href=\"\/en\/collections\/fischkonserven\"\u003efish preserves collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eContent 140g – Drained weight 100g\u003c\/p\u003e\n\u003cp\u003eOrganic control body FR-BIO-010 – EU Agriculture\u003c\/p\u003e\n","brand":"Conserverie Jean de Luz","offers":[{"title":"140 g \/ 100 g","offer_id":53071482618190,"sku":"048JdL00005","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/jean-de-luz-thunfischfilet-in-olivenoel.jpg?v=1750982497"},{"product_id":"porthos-thunfisch-in-scharfem-olivenoel","title":"Tuna in spicy olive oil","description":"\u003ch2\u003ePorthos – Tuna in Spicy Olive Oil\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePorthos Tuna in Spicy Olive Oil\u003c\/strong\u003e is the finest Portuguese tuna. Hand-processed and preserved in sunflower oil, seasoned with Piri Piri and lightly salted, it is aromatic in flavour and firm in texture.\u003c\/p\u003e\n\u003cp\u003ePorthos Tuna in Spicy Olive Oil is delicious as an appetizer on crispy bread, as an ingredient for a sandwich, or tastes great as a side dish with a fresh, summery salad and a glass of Portuguese wine. It is also a good source of protein and can be served in a flash.\u003c\/p\u003e\n\u003ch3\u003ePorthos – Tuna and Sardines from Portugal\u003c\/h3\u003e\n\u003cp\u003eThe Porthos manufactory is one of the traditional canned fish producers in Portugal. Founded in 1912, the family business from the port city of Matosinhos has over 100 years of experience in processing fish from the Atlantic and producing the best tuna from Portugal. The traditional Porthos design with a seafarer on the sardine tin is one of the company's oldest and has only been supplemented with a few new recipes and colours.\u003c\/p\u003e\n\u003cp\u003eContent 125g – Drained weight 87.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 87.5 g","offer_id":53071550218574,"sku":"048MED031","price":4.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-thunfisch-scharfem-olivenoel.jpg?v=1750983579"},{"product_id":"la-belle-iloise-emiette-de-thon-zanzibar","title":"Zanzibar-Style Tuna Flakes","description":"\u003ch2 id=\"speakable-headline\"\u003eÉmietté de Thon Zanzibar by la belle-iloise, sweetly spiced\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eÉmietté de Thon Zanzibar by la belle-iloise is shredded albacore tuna with onions, Agen prunes, and walnut oil. The dried fruit provides a dark sweetness that is balanced by the spices, resulting in a flavor profile that evokes North Africa more than the Atlantic.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eÉmietté de Thon Zanzibar\u003c\/strong\u003e is a fish spread from la belle-iloise in Quiberon, Brittany. In the small tin, you will find finely shredded Germon—the Atlantic's white tuna—in olive and walnut oil, combined with onions, apple cider vinegar, tomato, prune, herbs, celery, and mustard.\u003c\/p\u003e\n\n\u003ch3\u003eDried fruit, onion, and warm spices\u003c\/h3\u003e\n\u003cp\u003eThe prune releases a dark, almost caramel-like sweetness that feels perfectly at home with the fish, as the Germon itself has a mild, light flavor. The apple cider vinegar provides a subtle acidity that cuts through, preventing the fruit from becoming cloying.\u003c\/p\u003e\n\u003cp\u003eOnions are included in two ways: cooked raw with the fish, and also fried, which adds a second, darker layer of flavor. The walnut oil is used sparingly, adding a nutty depth that pure olive oil alone cannot provide.\u003c\/p\u003e\n\u003cp\u003eManioc flour binds the small amount of liquid, ensuring the spread can be spread without falling apart on the spoon. It is derived from the root of the cassava shrub, which plays the same role in many parts of Africa as the potato does for us. Celery and mustard round out the seasoning and provide a salty edge.\u003c\/p\u003e\n\n\u003ch3\u003eA fish spread for couscous, bread, and salad\u003c\/h3\u003e\n\u003cp\u003eZanzibar is best enjoyed simply on a slice of toasted bread with a few arugula leaves; the recipe requires no further effort.\u003c\/p\u003e\n\u003cp\u003ePaired with lukewarm couscous and fresh mint, it makes for a light lunch that takes only five minutes to prepare. The spread also stands its ground next to a mild goat cheese, as the sweetness of the plum balances the acidity of the cheese.\u003c\/p\u003e\n\u003cp\u003eSpread as a filling in a quick quiche, the recipe holds up well to heat and imparts its flavor to the egg custard. Sprinkle with toasted almond slivers at the end to add a crunch to the soft fish, turning the spread into a sophisticated little appetizer.\u003c\/p\u003e\n\n\u003ch3\u003eThe Agen prune and its long journey\u003c\/h3\u003e\n\u003cp\u003eAgen is located on the banks of the Garonne in southwestern France, and the plum that comes from there is a distinct variety: the Ente—dark blue, small, and very rich in sugar.\u003c\/p\u003e\n\u003cp\u003eIt is dried gently over several hours until the flesh remains supple and its sweetness is concentrated. This is the very fruit that travels to la belle-iloise in Quiberon, where it meets fish from the cold Atlantic in this spread.\u003c\/p\u003e\n\u003cp\u003eThe name Zanzibar hints at the inspiration for the spices: the spice coasts of the Indian Ocean, from which cloves, cinnamon, and pepper first reached Europe. At la belle-iloise, the tuna is shredded by hand rather than chopped, ensuring that identifiable pieces remain in the spread.\u003c\/p\u003e\n\u003cp\u003eThe Germon migrates into the Bay of Biscay in the summer and has traditionally been caught there when its flesh is at its firmest. White and fine-fibered, it handles bold spices better than any red tuna while remaining mild enough to complement the sweetness of the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eA small tin for an impromptu evening\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin will last for years in your pantry, saving you on those evenings when guests arrive and the fridge is bare. Once opened, cover and refrigerate; it will keep for two days without the prune losing its sweetness. Additional \u003ca href=\"\/en\/collections\/fischaufstriche-cremes\"\u003efish spreads and creams\u003c\/a\u003e can be found alongside it, and you can discover everything else la belle-iloise has to offer in our \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eQuiberon selection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"80 g","offer_id":53071668805966,"sku":"048LAB029","price":5.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-emiette-de-thon-zanzibar.jpg?v=1778654793"},{"product_id":"olasagasti-bonito-del-norte-thunfisch-in-escabeche-120g","title":"Bonito del Norte Tuna in Escabeche","description":"\u003ch2\u003eOlasagasti Bonito del Norte in Escabeche – Basque Tuna Delicacy\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eOlasagasti Bonito del Norte in Escabeche\u003c\/strong\u003e is a true specialty from the Basque Country: tender white tuna, gently cooked and then marinated in a finely balanced escabeche sauce made from olive oil, vinegar, vegetables, and spices. The result is a wonderfully juicy fish with elegant acidity, subtle seasoning, and a Mediterranean-Basque character – perfect for anyone who loves gourmet canned goods.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFinest Bonito del Norte: White tuna with a particularly tender texture and mild aroma.\u003c\/li\u003e\n\u003cli\u003eEscabeche Marinade: Harmonious interplay of olive oil, delicate acidity, and gentle spices.\u003c\/li\u003e\n\u003cli\u003eVersatile: Ideal for tapas, salads, sandwiches, or as a quick, high-quality meal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOlasagasti – Best Bonito del Norte\u003c\/h3\u003e\n\u003cp\u003eThe white tuna from Olasagasti, Bonito del Norte, marinated in escabeche sauce, is a true delicacy. Aromatic, juicy, tender fillets of albacore tuna are freshly and traditionally processed immediately after being caught in a dolphin-friendly manner, exclusively between June and November. This means they are hand-cut and gently cooked. Later, the compact pieces are hand-canned and infused with the savory marinade. Olasagasti is known for the best canned fish from Spain. The white tuna matures in the escabeche sauce, which preserves its light color and gives it its excellent taste. All Olasagasti canned fish products are preserved without additives or preservatives and are free of artificial colors.\u003c\/p\u003e\n\u003ch3\u003eEscabeche – Tradition with a Fresh Touch\u003c\/h3\u003e\n\u003cp\u003eEscabeche is a classic Spanish method of preservation: after cooking, the fish is marinated in an aromatic sauce that gives it freshness and depth. At Olasagasti, this composition is particularly well-balanced – mild, slightly acidic, with delicate vegetable and spice notes. It enhances the inherent flavor of the Bonito without overpowering it, making every bite a small trip to the Atlantic coast. Spanish gourmet food for tapas and Mediterranean dishes.\u003c\/p\u003e\n\u003ch3\u003eTaste \u0026 Serving Suggestions\u003c\/h3\u003e\n\u003cp\u003eThe Bonito is juicy and in fine pieces, with a soft, almost creamy texture. The escabeche marinade brings an appetizing freshness and a subtle seasoning. Enjoy it classically as a tapa with some bread, incorporate it into a Mediterranean salad with bell peppers and olives, or serve it lukewarm with potatoes and green beans. It also makes an excellent aromatic accompaniment to rice, pasta, or in a quick bowl.\u003c\/p\u003e\n\u003ch3\u003eGourmet Delicacy from the Sea – Practical and Refined\u003c\/h3\u003e\n\u003cp\u003eThe 120g can contains pure delight for your pantry: perfectly portioned, long-lasting, and ready to serve. Whether for a spontaneous tapas round, an office lunch, or a refined addition to your dinner – this Bonito brings quality and flavor to the point.\u003c\/p\u003e\n\u003cp\u003eTender Olasagasti Bonito del Norte in a delicate escabeche marinade. Mild, juicy, aromatically marinated, subtly spiced – ideal as a tapa, in salads, or with pasta. 120g gourmet food from Spain.\u003c\/p\u003e\n\u003cp\u003eNet weight 120 g – Drained weight 81 g\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"120 g \/ 81g","offer_id":55293866639694,"sku":"048OLA0013","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olasagasti-bonito-del-norte-thunfisch-in-escabeche.jpg?v=1769509077"},{"product_id":"olasagasti-bonito-del-norte-filet-in-olivenoel-190g","title":"Bonito del Norte Fillet in Olive Oil","description":"\u003ch2\u003eOlasagasti Bonito del Norte Tuna Fillet in Olive Oil – Basque Delicacy\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eOlasagasti Bonito del Norte Tuna Fillet in Olive Oil\u003c\/strong\u003e is a gourmet delicacy from the Basque Country in its purest form: whole, tender fillets of white tuna, carefully cooked and preserved in fine olive oil. The gentle processing keeps the fish moist, mild, and exceptionally fine in texture – a delight that clearly stands out from ordinary tuna.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhole Fillets: Bonito del Norte with a particularly tender texture and elegant inherent flavor.\u003c\/li\u003e\n\u003cli\u003ePreserved in Olive Oil: For succulent richness and a harmonious, Mediterranean note.\u003c\/li\u003e\n\u003cli\u003eGenerous 190g Jar: Ideal for sharing, for tapas platters, or as a high-quality ingredient in cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Bonito del Norte – White Tuna with Character\u003c\/h3\u003e\n\u003cp\u003eBonito del Norte is considered the king among tunas: lighter, finer, and significantly milder than classic varieties. Olasagasti relies on artisanal care – the fillets are carefully processed to preserve their natural texture. The olive oil acts as a silent companion: it protects the fish, carries its aromas, and makes each piece particularly succulent.\u003c\/p\u003e\n\u003ch3\u003eTaste \u0026 Serving Suggestions\u003c\/h3\u003e\n\u003cp\u003eOn the palate, the fillet is soft yet firm to the bite, with a clear hint of the sea and a fine, nutty undertone. Enjoy it simply on its own with some bread and a squeeze of lemon, as a highlight on a tapas platter, or in a salad with tomato, bell pepper, and olives. Even warm with potatoes, green beans, or in a quick pasta with garlic and capers, it becomes a Mediterranean dish in minutes.\u003c\/p\u003e\n\u003ch3\u003eGourmet Pantry Staple for Connoisseurs\u003c\/h3\u003e\n\u003cp\u003eThe 190g jar is perfect for anyone who enjoys high-quality and uncomplicated food. Whether as a quick, elegant meal, as a protein upgrade in everyday cooking, or as the centerpiece of a small gourmet evening – this Bonito fillet delivers pure quality and genuine taste.\u003c\/p\u003e\n\u003cp\u003eWhole Bonito del Norte fillets from Olasagasti in fine olive oil. Mild, juicy, and refined – perfect for tapas, salads, or pasta. 190g gourmet food from Spain. White tuna as tender fillets in olive oil – Bonito del Norte from Olasagasti. Basque gourmet food for pure enjoyment and Mediterranean cuisine.\u003c\/p\u003e\n\u003cp\u003eNet weight 190g – Drained weight 135g\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"6.7 oz \/ 135 g","offer_id":55293866737998,"sku":"048OLA0014","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olasagasti-bonito-del-norte-filet-in-olivenoel.jpg?v=1769509079"},{"product_id":"olasagasti-atn-claro-gelbflossenthunfisch-in-olivenoel-112g","title":"Light Tuna Yellowfin Tuna in Olive Oil","description":"\u003ch2\u003eOlasagasti Atún Claro in Olive Oil – Yellowfin Tuna with a Basque Signature\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOlasagasti Atún Claro\u003c\/strong\u003e is the finest yellowfin tuna, just as the Basque Country loves it: succulent pieces, gently cooked and preserved in mild olive oil. This preserve brings an honest, clear tuna taste to your table – balanced, aromatic, and with a delightfully tender texture. Ideal for anyone who enjoys classic tuna but expects significantly more quality than from a standard can.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eYellowfin Tuna (Atún Claro): Mild, fine-fibered, and full of character in flavor.\u003c\/li\u003e\n\u003cli\u003ePreserved in olive oil: For a juicy bite and a harmonious Mediterranean note.\u003c\/li\u003e\n\u003cli\u003eVersatile: Perfect for tapas, salads, pasta, or simply plain on good bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFine Texture, Clear Flavor\u003c\/h3\u003e\n\u003cp\u003eAtún Claro stands for tuna with an elegant structure and mild aroma. Olasagasti processes the fillet pieces carefully to retain their natural juiciness. The olive oil enhances the inherent flavor, adds a gentle roundness, and makes the fish ready to serve – no fuss, just pure enjoyment.\u003c\/p\u003e\n\u003ch3\u003eGourmet Ideas for Quick Fine Dining\u003c\/h3\u003e\n\u003cp\u003eThis tuna goes with almost everything: as a tapa with a little lemon zest and black pepper, in a salad with white beans, red onions, and herbs, or as a Mediterranean pasta dish with capers and tomatoes. It also instantly upgrades a sandwich with aioli, cucumber, and lettuce – uncomplicated, but truly good.\u003c\/p\u003e\n\u003ch3\u003eA Noble Stock for Every Day\u003c\/h3\u003e\n\u003cp\u003eThe 120g can is ideally portioned for a quick meal or as a high-quality building block in your kitchen. Whether for lunch, dinner, or a tapas round: Olasagasti Atún Claro brings Basque gourmet quality to your pantry – and onto your plate in minutes.\u003c\/p\u003e\n\u003cp\u003eOlasagasti Atún Claro – tender yellowfin tuna in olive oil – mild, juicy, and finely flavored. Ideal for Mediterranean cuisine and pure enjoyment.\u003c\/p\u003e\n\u003cp\u003eNet weight 112 g – Drained weight 75 g\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"112 g \/ 75 g","offer_id":55293866869070,"sku":"048OLA0015","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olasagasti-atun-claro-gelbflossen-thunfisch-olivenoel.jpg?v=1769509082"},{"product_id":"olasagasti-ventresca-thunfischbauch-in-olivenoel","title":"Ventresca – Tuna Belly in Olive Oil","description":"\u003ch2\u003eOlasagasti Ventresca – Tuna Belly in Olive Oil, Tender \u0026amp; Exceptionally Fine\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOlasagasti Ventresca\u003c\/strong\u003e is the most exquisite part of the tuna: the belly. Particularly tender, juicy, and rich in flavor, this part of the Bonito del Norte is appreciated by connoisseurs like a good fillet. Carefully processed and preserved in fine olive oil, it becomes a delicacy that delights with its creamy texture and elegant, mild aroma.\u003c\/p\u003e\n\u003ch3\u003eWhy you should try this tuna belly from Bonito del Norte:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVentresca Quality\u003c\/strong\u003e: The finest part of the tuna – particularly tender and aromatic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreserved in Olive Oil\u003c\/strong\u003e: For juicy melt-in-your-mouth texture and harmonious flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePure Delicacy\u003c\/strong\u003e: Ideal for tapas, salads, or as an elegant appetizer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Best of Tuna\u003c\/h3\u003e\n\u003cp\u003eVentresca is known for its fine marbling and exceptionally soft structure. The meat is lighter, juicier, and significantly milder than other parts of the tuna. Olasagasti processes these pieces with great care, preserving their natural quality – supported by high-quality olive oil that gently carries the flavors. Exquisite Olasagasti Ventresca – white tuna belly in olive oil. Tender, aromatic, and perfect for fine Mediterranean dishes.\u003c\/p\u003e\n\u003ch3\u003eTaste \u0026amp; Enjoyment\u003c\/h3\u003e\n\u003cp\u003eIn terms of taste, the Ventresca from Bonito del Norte is particularly well-rounded and elegant: melt-in-your-mouth tender, with a subtle maritime note and a slightly nutty undertone. The olive oil enhances the juiciness and ensures a harmonious overall impression. A delight best enjoyed on its own.\u003c\/p\u003e\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\u003cp\u003eEnjoy Olasagasti Ventresca classically on toasted bread with a pinch of sea salt and lemon zest, or as a highlight in a simple tomato salad. It's also a real star with white beans, potatoes, or on a tapas platter. Less is more here – the quality speaks for itself.\u003c\/p\u003e\n\u003cp\u003eOlasagasti Ventresca – tender tuna belly from Bonito del Norte in fine olive oil. Particularly juicy, mild, and ideal for tapas or salads.\u003c\/p\u003e\n\u003cp\u003eNet weight 110 g | Drained weight 80g\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"110 g \/ 80 g","offer_id":59370392027470,"sku":"048OLA0018","price":15.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olasagasti-vetresca-thunfischbauch.png?v=1776177212"},{"product_id":"jean-de-luz-thunfischcreme-mit-tomate","title":"Tuna Spread with Tomato","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna cream with tomato from Conserverie Jean de Luz\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe tuna cream with tomato from Conserverie Jean de Luz is a spreadable white tuna terrine. The organic tomatoes add a ripe acidity, the Piment d'Espelette a fruity warmth, and both keep the mild fish pleasantly fresh.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna cream with tomato\u003c\/strong\u003e is a spreadable pâté from Conserverie Jean de Luz in the French Basque Country, packed in small 85-gram jars. The white tuna is caught off the Basque coast and cooked separately, as are the organic tomatoes, before olive oil, onions, and a pinch of Piment d'Espelette combine both into a cream.\u003c\/p\u003e\n\u003ch3\u003eFruity, mild, and with a warm touch\u003c\/h3\u003e\n\u003cp\u003eWhite tuna is considered the finest among edible tunas, and its mildness gives the terrine a calm, clear base note.\u003c\/p\u003e\n\u003cp\u003eThe tomato adds a ripe acidity that keeps the fish fresh and ensures the cream never feels heavy. Then comes the warmth of the Piment d'Espelette, both fruity and smoky, which only makes its presence felt after tasting. The terrine is firm straight from the fridge and becomes soft enough for thin slices at room temperature. There are six ingredients listed on the jar, and you can taste every single one.\u003c\/p\u003e\n\u003ch3\u003eOn warm toast, with Guindillas on the side\u003c\/h3\u003e\n\u003cp\u003eWarm toast makes the cream supple, and only then does it release all its fruitiness.\u003c\/p\u003e\n\u003cp\u003eIn the Basque Country, it is served with Guindillas, those slender, mild pickled peppers whose acidity awakens the spread. As an appetizer, serve with a spoonful of aioli; in a sandwich between a lettuce leaf and a cucumber, it becomes a lunch. If you want a more varied apéro, open the \u003ca href=\"\/en\/products\/jean-de-luz-makrelencreme-mit-zwiebeln\"\u003emackerel cream with onions\u003c\/a\u003e at the same time.\u003c\/p\u003e\n\u003ch3\u003eWhite tuna, auctioned at the harbor\u003c\/h3\u003e\n\u003cp\u003eWhite tuna, known as \"germon\" in French, passes by the Basque coast between late July and early November.\u003c\/p\u003e\n\u003cp\u003eIt is caught there in a strictly regulated fishery that allows the stock time to recover. The Conserverie purchases it at the Saint-Jean-de-Luz and Ciboure auction, where the fish arrive weighing around ten kilos and are three to four years old. The journey from the boat to the workshop is short, and every jar states which fisherman made the catch.\u003c\/p\u003e\n\u003ch3\u003eTomatoes that go into the pot before the fish\u003c\/h3\u003e\n\u003cp\u003eRaw, the tomato is watery and fresh; when cooked, it reduces and its sugar emerges.\u003c\/p\u003e\n\u003cp\u003eThat is why the organic tomatoes here are cooked separately before they meet the fish, contributing their sweetness rather than their water. They appear in the ingredient list right after the tuna, and that is exactly how you can taste them. The extra virgin Empeltre olive oil comes from a small mill south of Pamplona, the salt from Navarre, and the Piment d'Espelette grows less than thirty kilometers away.\u003c\/p\u003e\n\u003ch3\u003eAfter the first spoonful\u003c\/h3\u003e\n\u003cp\u003eIf you smooth the surface after every spoonful, you keep the cream sealed and the air out.\u003c\/p\u003e\n\u003cp\u003eThe opened jar will then keep in the refrigerator for about two weeks; store unopened jars in a dark, cool place. Behind the workshop at the harbor is Jean-Hilaire de Bailliencourt, an agricultural engineer who has been reviving the canning art of Saint-Jean-de-Luz since 2003. You can find the entire Basque Country in a jar at \u003ca href=\"\/en\/collections\/conserverie-jean-de-luz\"\u003eConserverie Jean de Luz\u003c\/a\u003e, and more fish for your pantry in our \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body FR-BIO-010 – EU Agriculture\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"3 oz","offer_id":60443472462158,"sku":"048JdL00010","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/jean-de-luz-thunfischcreme-mit-tomate.png?v=1787667616"},{"product_id":"la-belle-iloise-emiette-de-thon-marie-galante","title":"Marie Galante Tuna Flakes","description":"\u003ch2 id=\"speakable-headline\"\u003eMarie Galante Tuna Flakes by la belle-iloise\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eMarie Galante Tuna Flakes by la belle-iloise consists of flaked white tuna with coconut, lime, and red bell pepper. Unlike a spread, the fish remains in pieces, allowing you to feel its texture as you eat.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMarie Galante Tuna Flakes\u003c\/strong\u003e is a Caribbean-spiced \u003cstrong\u003ecanned tuna\u003c\/strong\u003e from la belle-iloise in Quiberon, Brittany. The 80-gram tin contains flaked white tuna in extra virgin olive oil, accompanied by lime juice, coconut, red bell pepper, roasted onions, and raisins.\u003c\/p\u003e\n\n\u003ch3\u003eLime, coconut, and roasted onion\u003c\/h3\u003e\n\u003cp\u003eThe lime takes the lead, providing a sharper, noticeably more bitter acidity than lemon, complemented by its finely grated zest. Together, they keep the fish bright and vibrant, even after months in the tin.\u003c\/p\u003e\n\u003cp\u003eThe coconut lies beneath, sweet and soft, mellowing the acidity rather than prolonging it. Raisins provide occasional bursts of sweetness where you least expect them, and the roasted onions add a dark, almost caramel-like depth.\u003c\/p\u003e\n\u003cp\u003eThe white tuna itself is the mildest of its kind, featuring light, flaky meat that separates into layers. It stands up to these seasonings without being overpowered, maintaining its own subtle character to the very end.\u003c\/p\u003e\n\n\u003ch3\u003eOn blinis, in rice, or with green salad\u003c\/h3\u003e\n\u003cp\u003eServed on small warm blinis or toasted white bread, this tin makes an aperitif that requires absolutely no preparation. A squeeze of fresh lime on top brightens it up even further.\u003c\/p\u003e\n\u003cp\u003eFolded into lukewarm rice, it becomes a Caribbean-inspired lunch, with the oil seasoning the rice as well. It also pairs perfectly with a green salad featuring avocado, as the sweetness of the coconut balances the bitterness of the leaves.\u003c\/p\u003e\n\u003cp\u003eIts bolder sibling with significantly more spice is the \u003ca href=\"\/en\/products\/la-belle-iloise-emiette-de-thon-zanzibar\"\u003eZanzibar Tuna Flakes\u003c\/a\u003e, which opts for heat rather than fruitiness.\u003c\/p\u003e\n\n\u003ch3\u003eFlaked instead of filleted\u003c\/h3\u003e\n\u003cp\u003e\"Émietté\" means crumbled, and the word describes a unique way of canning fish. Instead of whole fillets, the tuna is packed in irregular pieces, mixed with vegetables, fruits, and oil.\u003c\/p\u003e\n\u003cp\u003eThis changes the character of the entire tin, as there is room between the pieces of fish for all the other ingredients. The seasoning is absorbed from all sides rather than just the exterior, and with every spoonful, you get fish, bell pepper, and coconut all at once.\u003c\/p\u003e\n\u003cp\u003eMarie-Galante, the small round island off Guadeloupe, lends its name and its list of ingredients to this blend. Coconut, lime, and bell pepper have long been at home there, and here they meet fish from the Atlantic.\u003c\/p\u003e\n\n\u003ch3\u003eThe perfect snack-sized tin\u003c\/h3\u003e\n\u003cp\u003eAt 80 grams, it is enough for two sandwiches or a serving of rice, and it vanishes faster than you might think when opening it. Unopened, it keeps for years in the cupboard; once opened, any leftovers should be covered and kept in the refrigerator, where they will last for one to two days. You can find other \u003ca href=\"\/en\/collections\/fischkonserven\"\u003ecanned fish\u003c\/a\u003e nearby, and the range from Quiberon can be found in our \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003ela belle-iloise selection\u003c\/a\u003e.\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"80 g","offer_id":60552052474190,"sku":"048LAB036","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-emiette-de-thon-marie-galante.png?v=1788944682"}],"url":"https:\/\/norgutes.com\/en\/collections\/thunfisch.oembed","provider":"nur Gutes","version":"1.0","type":"link"}