Preguntas más frecuentes

  • Do you know the difference between a tuna sausage and a pork sausage?
  • How many kinds of tuna are there?

    There are many different species of tunas, and they all belong to the extensive Thunnus family. These fish are found in all oceans, in warm and temperate waters, they are migratory and are high speed swimmers. Tuna fish come in a great variety of sizes and shapes. Some of the species, such as the 'Thunnus Thinnus' can weigh up to 900 kg, whereas others, however, do not exceed 5 kg.

    Commercially, we can find the following types of tuna:

    • White Tuna or Bonito
    • Light tuna
    • Tuna
  • What is the difference between oily fish and white fish?

    Generally "oily fish" are those which at any time in their life cycle have at least 5% fat, whereas those below this level would be considered "white fish."

    Oily fish are also usually bluish in colour, hence the name in Spanish "blue" fish. The main oily fish are basically the species known by their common names as bonito, tuna, mackerel, sardines, anchovies, horse mackerel and swordfish.

  • What is the difference between preserves and semi-preserves?

    Preserves as such have a long shelf life, as they will remain in perfect condition when stored at room temperature for several years.

    On the other hand, the so-called semi-preserves are perishable in a shorter time frame, because they have not undergone the sterilization process Therefore the latter require special storage conditions, for example in the case of anchovies. Nevertheless, this is specified on the packaging.

  • What features should a can have?

    In the case of canned fish, the cans must satisfy certain conditions according to the type of raw material that it will contain and especially depending on the spices used.

    In some products it is also necessary to add a coating of a special varnish that will prevent any possible reactions that may occur over time between the product and the container. In our case we use all the coatings that are required to avoid such reactions, including BADGE and BFDGE.

    There are several kinds of coatings, each suited to the chemical composition of each product. Both the can and the coating must be indelible so that no taste is transferred to the food and, of course, they must be resistant to sterilization temperatures.

  • Why must a can be airtight?

    Airtightness is an indispensable condition for any container destined to preserve food.

    The reason is quite clear. When the contents of the can has already been sterilized, we must ensure total isolation from the external environment, where all kinds of germs and microorganisms abound.

    Therefore when a can has any kind of hole or loss of contents it must be immediately rejected, as it is no longer possible to guarantee the sterility of the contents. Today, advanced preserving techniques produce cans that are completely sealed and only a defect or accident can alter this condition.

  • What is the difference between tuna and bonito?

    While both fish belong to the same family, the bonito is a much smaller fish (about 70 cm. long and weighing around 5 kg).

    In preserves, the bonito del norte (also called white tuna) represents the highest quality. Its flesh is white, firm and tasty.

  • Is it true that there are some types of tuna that are not fattening?

    All food and beverages, with the exception of mineral water, provide calories to the body in a greater or lesser degree. In the case of tuna, it obviously has a fairly high calorie count. But it is also true that there is a type of canned tuna that provides a significantly smaller amount of calories compared to other types.

    Tuna in water. The reason is that this tuna is packed only in water and salt, instead of the traditional oil. As it does not contain oil (a high-calorie product) tuna in water is much less fattening. Hence, it is widely used in slimming diets because it provides protein without excess fat.

    Tuna in water is also much easier to digest.

  • Why is the sardine called blue (oily) fish?

    The sardine, along with other fish species, is a predominantly fatty fish. That is why its flesh has a darker colour than the white meat of hake, for example, and hence its denomination of "blue fish" in Spain, or oily fish.

    The sardine is a very popular fish in Spain. It abounds in the Mediterranean, in European waters and off the African coasts of the Atlantic. It is very tasty and extremely nutritious.

  • How do you know when a canned food is in good condition?

    Usually the sophisticated and repeated quality controls that all preserves are subject to and the current severe legislation on them prevent any manufacturing defect.

    However, mainly due to accidents in their handling, transport or storage, there may be some cans that do not meet all the perfect conditions for consumption.

    In any case, here are a few tips on knowing when a still unopened can is in good condition:

    • Never eat the contents of a can that has bulges or if it releases a lot of air when opened.
    • Reject the cans with holes, leaks or corrosion.
    • Know the difference between preserves and semi-preserves. Keep semi-preserves in the refrigerator.
    • Always look for the health registry that is required by law to appear on all cans.
    • Lastly, reject the content if it smells or tastes different than usual.

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