Excellent for your health
Delicious and healthy preserves. Blue fish contains high nutritional properties that make it be an essential (ingredient for healthy, balanced eating) food for a healthy and balanced diet. It is strongly recommended for all ages.
- Source of proteins and vitamins (particularly A, B and D).
- Low calorie content.
- Rich in minerals like calcium, iodine, iron, potassium and phosphorus.
- Particularly remarkable for its linoleic and omega-3 content, which helps to reduce blood-cholesterol and triglyceride.
Their consumption can also improve the symptoms of some diseases and prevent others, particularly cardiovascular.
Basic differences between White Tuna (Albacore), Yellowfin Tuna, Bluefin Tuna and Skipjack Tuna
The generic name “tuna” encompasses several kinds of fish. Some belong to the Thunnus genus and are considered to be the real tunas. However, other species with similar characteristics also fall into the group for different reasons.
The common names for tuna vary widely depending on the country and region of the world. Here we explain the major distinguishing features of the four most “common” kinds of tuna.
Pyramid representing the quality/price/quantity of tuna
Consumers tend to experience a great deal of confusion when trying to distinguish between Albacore and Yellowfin tuna.
Albacore is the crème de la crème of the tuna family.
The most noticeable culinary difference is that its meat is tastier and its texture exceptionally smooth.
Another of its characteristics is that its meat is whiter than that of the other tunas.
Albacore also has the advantage of containing a lower percentage of fat: while Yellowfin has a fat content of 10%, Albacore only has 6%.
- White Tuna – Albacore
- Scientific name: Thunnus Alalunga.
- This is the top quality fish of the tuna family.
- In summer, Albacore approaches the Bay of Biscay in enormous shoals. The fishing hauls made at this time are known as the “Costera del Bonito” catches.
- Albacore is recognised by its white meat, exquisite flavour and smoother texture than the others of its species.
- It has a streamline body protected by scales. Its back is dark blue and its underbelly grey and shiny. It also has large pectoral fins. It has an average length of 75 cm and can weigh up to 10-15 kg.
- Bluefin Tuna
- Scientific name: Thunnus Thynnus.
- Is particularly remarkable for its enormous size given that it is common for Bluefin to weigh more than 100 kg, and some specimens can even weigh as much as 600 kg.
- Some people call this tuna the “sea cow” and its red meat is highly appreciated in Japan, where it is eaten raw.
- This is a tremendously voracious fish and an excellent swimmer. It lives in the Atlantic and the Mediterranean Seas. It is fished in May, June and July, while in the Mediterranean for the spawning season.
- Yellowfin Tuna
- Scientific name: Thunnus Albacares.
- This is a migratory species mainly caught in tropical and equatorial waters.
- Its pectoral fins are much shorter than those of the Albacore, and it has bright yellow dorsal and ventral fins.
- Yellowfins can grow up to 2 metres in length and up to 200 kg in weight. It has a large scaly body that narrows towards the tail.
- This is the most commonly fished tuna, which is probably why it is used so often in preserves.
- Skipjack Tuna
- Scientific name: Katsuwonus Pelanis.
- This is a migratory species that lives in tropical and warm seas and oceans, except for the Eastern Mediterranean and the Black Sea. Similar to the Albacore, but with a sturdier body. It has a more oval-shaped silhouette and can be distinguished by the stripes running the length of its body; Skipjack can grow to 110 cm in length and up to 35 kg in weight.
- It is widely used in preserves and its meat, redder and darker than the others, is much lower in quality.
Parts of the Albacore
What is a preserve?
“Serrats” fish preserves are the result of canning the finest raw materials according to a series of specific processes. Once in the can or jar, the raw material goes through a rigorous sterilising process. The high temperatures used guarantee that all potential micro-organisms and germs are eliminated.
This process converts the sea product into a preserve; a reliable and healthy foodstuff requiring neither refrigeration nor freezing and which will stay in perfect condition, ready to eat, for several years.
With neither preservatives nor additives, our preserves keep the nutritional values of the fish intact.
Preserves are practical, fast and easy to use, and above all, very healthy.
What is the difference between a preserve and a semi-preserve?
Preserves can be kept for years in perfect conditions of consumption and temperature.
Semi-preserves, on the other hand, are perishable. This means that they must be eaten within a shorter period of time as they are not sterilised.
Semi-preserves therefore require refrigeration. This is the case of the Anchovies and Boquerones.