The Basque Cantabrian White Tuna  is a very well known fish and we have talked about it many times, besides it belongs to the 4 products of Caprice.

Today we are going to focus on the process this fish goes through from the moment it is caught at sea by the fishermen, until it is served on the plate as a preserve. A procedure that has to be passed through to achieve the best quality of this great product.

Firstly, the White Tuna is fished in the Basque Country area of the Cantabrian Sea and, unlike the Anchovies, it is done in the traditional way by capturing each of these pieces one by one. Then the cold chambers of the boat are introduced and they are transported to the port where the canneries are usually located.

Once the fish is inside these companies, it is time to clean the product to be introduced in big buckets where it is boiled for a certain time.

With this step completed, it is time to dull or can the product. Therefore, in the container chosen, the fish is introduced and filled with oil, which will keep it in perfect condition until it is consumed.

It is important to emphasize that, once the cans or jars are closed, they must remain in a dry place without direct light for a couple of months so that the flavor of the fish, the oil and the juices are mixed and have just formed this type of canned food.

And, when two or three months have passed since the canning, they are ready for consumption and can be introduced in any dish.

Finally, it is important to point out that their expiration date can be up to six years. It always depends on the canned product we are talking about, but the time of consumption can be around 3 to 6 years.