White Tuna Belly in Olive Oil, Agromar
Agromar’s commitment to quality leads them to choose raw materials from our own coasts, respecting the product and its nature while maintaining a traditional artisanal production method developed over decades. Their factory, at the foot of the Cantabrian Sea and just 100 meters from the Gijón fish market, allows them to source and select the finest white tuna from the Bay of Biscay and Cantabrian anchovy. From July to September, the white tuna season becomes a true economic and social event in coastal towns all along the Cantabrian coast, thanks to its artisanal and seasonal fishing.
Technical information:
Features: Net weight: 115 g // Drained weight: 81 g
Species: White tuna (Thunnus alalunga)
Ingredients: White tuna ((Thunnus alalunga), olive oil and salt
Producer: Agromar
Location: Gijón (Asturias)
Nutritional Table for White Tuna (per 100gr, drained)
- Energy value 253 Kcal / 1054 kJ
- Fat 17g
- of which Saturates 3g
- Carbohydrates 0g
- Protein 25g
- Salt 3.1g
Store in a cool, dry place, protected from direct sunlight
Best before: 5 years after production
Pairing and gourmet experience
Agromar’s white tuna belly in olive oil is a true delicacy from the Cantabrian Sea. Its silky texture, delicate fat marbling, and elegant flavor make it one of the most prized preserved seafood specialties in Spanish gastronomy.
To enjoy it at its best, we recommend serving it slightly tempered, never too cold, so the olive oil and tuna belly can release all their aromas and nuances.
How to serve it
- On lightly toasted sourdough bread
- With freshly grated tomato and a few flakes of sea salt
- Alongside roasted piquillo peppers
- On a beefsteak tomato and sweet onion salad
- With premium white asparagus or confit artichokes
- On gourmet boards with Cantabrian anchovies and mild cheeses
Recommended pairings
The finesse and richness of the tuna belly pairs especially well with:
- Galician white wines such as Albariño or Godello
- Brut Champagne or long-aged cava
- Premium Asturian natural cider
- Andalusian fino or manzanilla sherries
- Smooth, low-bitterness craft beers
A gourmet experience from the Cantabrian Sea
Each tin represents Asturias’ canning tradition and absolute respect for the product. Artisanally made in Gijón, just a few meters from the Cantabrian Sea, this tuna belly captures the essence of sustainable, seasonal fishing.
Its extraordinary tenderness and purity turn any appetizer or informal dinner into an authentically Spanish gourmet experience.
Ideal for lovers of premium tinned seafood, marine gastronomy, and high-quality gourmet products.
How white tuna is prepared
1. Fishing
White tuna is pole-and-line caught by small boats all along the Cantabrian coast, using trolling methods while in motion, or live-bait fishing while stationary. Thanks to traditional, sustainable fishing, we can preserve the species and continue enjoying it for many years to come.
2. The fish auction
After long, demanding days at sea, the boats arrive at Cantabrian ports to auction the white tuna at local fish markets. In our case, we buy it from the Gijón and Avilés fish markets, which means it reaches us perfectly fresh for processing. The fresh condition of the tuna is one of the keys to its quality, setting it apart from other fish that are canned after having first been frozen aboard a deep-sea vessel.
3. Heading and cooking
Once the tuna arrives at our facilities, it must be headed and gutted to remove the blood from the interior. We then remove the belly, its most prized part, to can it separately. After being headed and gutted, the tuna is cooked in water and salt to preserve the valued texture of fresh fish.
4. Skinning and packing
The tuna are cooked whole and then cut, with the skin and dark meat removed. The resulting loins can be used for different formats and preparations, depending on how they are cut. After packing, the tins or glass jars, as appropriate, are filled with olive oil, marinade, or a natural lightly salted water brine before being sealed.
5. Sterilization
The reason white tuna, like any preserve, needs no additives lies in the autoclave sterilization process. The tins or jars are placed in carts for heat treatment with steam at a specific temperature and for a set amount of time. This gives the product a shelf life of around 5 years, and potentially even longer.