Posh Tuna

Our posh tuna, yellowfin or albacore cut in steaks, are a great standby option for a quick healthy meal. Keep a couple of cans at the ready and get creative - for easy and quick good eating. Pole and line fished by local boats in Senegal and Namibia - avoiding areas where illegal fishing and the catch of juveniles is rife.

 


Sustainably-fished Yellowfin Tuna
fish in brine


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Sustainably-fished Yellowfin Tuna
fish in Organic Olive Oil


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Sustainably-fished Yellowfin Tuna
fish in Organic Sunflower Oil


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Sustainably-fished White Tuna fish in Organic Olive Oil

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White Tuna fillets in
Organic Olive Oil


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White Tuna Ventresca in
Organic Olive Oil


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Fish4Ever yellowfin or albacore tuna steaks are a great standby option for a quick healthy meal. We prefer the yellowfin with its juicier texture in salads, like a niçoise, or a pasta sauce dish whilst the albacore, also known as white tuna or in Spain as "bonito del Norte" pairs wonderfully well with red peppers or broad beans and bacon.  Get creative and keep a couple of these cans handy always.

White tuna is known as Albacore in the US and Caribbean and as Bonito del Norte in Spain: a very fast tuna that migrates across long distance but only in temporal (or colder) waters. Albacore has a denser and meatier texture.  It pairs very well with bacon – try it with a bacon and broad bean salad with melted anchovy (delicious!) or stuffed with cream cheese in a little red pepper.  Our albacore is fished by pole and line boats off the coast of Namibia.  Again we only work from whole fish.

Yellowfin tuna is another better tasting quality tuna than skipjack.  We recommend yellowfin straight from the jar or can in tapas, like they do in Spain, with fresh tomatoes or capers, or in pasta dishes (add after the sauce is cooked, just stir in) or in salads – for example the famous Niçoise. Our yellowfin is caught by a handful of pole and line boats, with full traceability, either off the coast of Senegal or the Azores.We only work directly from whole fish – for a better quality and texture.  We are currently trying to get a local and fair sourcing project on yellowfin – and have employed a tuna expert to help us get there.

Ventresca is the belly of the tuna, richer and fatter than the rest of the fish, it is comparable in quality to fillet steak.  We use Albacore, known in Spain as Bonito del Norte, for our ventresca steaks.  From 3000kg of Bonito a mere 246 jars of Ventresca are produced! We work directly from the whole fish in the cannery, where our expert butchers produce these thin slithers of fine tuna, it is then carefully packed in our jars which are filled with a Spanish single estate organic olive oil.  If there is one tuna product you should taste before you die…
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