Italian Tuna Fish Production

Italian tuna fish production must respect all the strict legislation approved by the European Union on food safety and hygiene. Production for canning all Italian fish has to take place at the authorized facilities that are listed in the official register of the Ministry of Health.

Canned tuna is a product of singular quality in Italy. The fresh Italian tuna is transported for processing, where it is classified according to species and size, then cooled. Italian tuna production begins with the thawing phase, followed by cutting and boiling, or steaming. After this stage larger pieces are cleaned by hand, and bones, skin, and dark areas are separated.

Italian tuna fish fillets are chosen based on their color and other sensory factors, then cut until they become the shape we are familiar with. From here they are placed in olive oil or water, salted, and packed. Cans and jars are sealed and sterilised at a temperature of 110°C-120°C inside large pressure-cookers in order to guarantee the preservation of this delicious national resource.

The committment to sustainability that is taking hold in the industry is also worthy of note, ensuring a sense of responsable consumption.