Albacore white tuna is moist and flaky with a mild, yet rich taste. The combination of robust Spanish olive oil with piquillo peppers lends the tuna a smoky, fruity warmth with a mild vegetal bitterness to perfectly complement and balance the flavors -like a deconstructed version of the Basque treat, Pimientos del Piquillo Rellenos de Atun. Delicious served simply with toast or a salad, we also love it in a classic Spanish Tortilla alongside Patatas Bravas.
Serrats tuna is sourced from the Bay of Biscay. Local fishermen employ the traditional and environmentally-friendly method of using poles and hooks for catching the tuna. A symbiotic relationship occurs, as dolphins often leap in the air, indicating the presence of tuna to the fishermen. This close-to-shore fishing takes place during the summer, around the feast of Saint Anthony in June, coinciding with the tuna's migration to the Bay of Biscay.
Over 3000 years ago, the Phoenicians began fishing along the Iberian coast and introduced the technique of salting to preserve fish. It was later discovered that salting not only preserved the fish but also enhanced its texture by firming the flesh, while oxidative transformations improved its flavor. The Moors further contributed to preservation methods by introducing marinating techniques. In the mid-1800s, during the industrial revolution, significant advancements by individuals like Appert and Colin kick-started the canning industry.
Spain boasts one of the world's largest canning industries, a testament to its long-standing tradition of preserving fish through salting and marinating. This historical practice dates back to ancient times, as evidenced by records dating back to Greek and Roman settlements on the Iberian Peninsula. Spanish literary works, such as the "Libro del Buen Amor" from the Lower Middle Ages, and references in 16th and 17th-century literature, popular songs, and festive tunes, further highlight the integral role of preserved fish in Spanish culture.