Red Tuna from Carloforte 160g for 4 packs

 THE BLUEFIN TUNA of Carloforte. In the first ten days of February, the school leaves from the northern seas and enters, at the beginning of spring, the Mediterranean waters through the Strait of Gibraltar. Here, reproduction will take place, favored by the water temperature that is around 16 and 19° C. Fishing takes place in late spring, around the month of May, a period in which the tuna have not yet started the reproduction phase and their meat is rich in fat and high in nutritional value. For the production of our lines of canned goods, we purchase and process only tuna caught in the month of May using sustainable methods (hooks and longlines).
 TUNA PROCESSING AND CUTTING

 Fillet (red box)
 It is obtained from the dorsal fin, it is the most compact and lean part of the tuna. It constitutes 66% of the tuna and contains a quantity of fat equal to 12.3 g per 100 g of product.
 Tarantella
 It is obtained from a portion of the white tail (lower part of the tuna) slightly fattier than the dorsal because it absorbs part of the fat from the belly. It constitutes 8% of the tuna and contains a quantity of fat equal to 11.2 g per 100 g of product.
 Belly
 It is obtained from the lower part, it is the noblest part and richest in omega 3. It constitutes 10% of the tuna and contains a quantity of fat equal to 26.2 g per 100 g of product.