Fresh from Cantabria, these delicate slices of ventresca are cooked sous-vide and preserved in the finest olive oil. Spain’s smallest cannery transforms tuna to decadent luxury.
The vast majority of tinned fish produced in Spain, while often positioned as “artisan,” are created by large commercial factories. Alalunga is on the opposite end of this spectrum, where brothers Alvaro and Pablo keep no secrets. The two brothers left former jobs to answer the call of the Cantabrian Sea, where seasonally sourced fish are tinned on the spot in their warehouse down the street. Alalunga prides themselves on sustainability, tradition, and modern innovation to capture and tin fish only when seasonally appropriate. Each tin is numbered, putting the traceability of each catch in your hands as you open and enjoy the bounty of Cantabria.
We use it for:
Best By: 30June2028
Albecore Tuna Belly (Thunnus alalunga), Olive Oil, Arbequina Extra Virgin Olive Oil (9%), and Spring Salt.
134 gram (4.73 ounce) metal tin in a cardboard box
