Phase one of the production process

Receiving and storage

We receive the pieces of Bonito del Norte White Tuna and Yellowfin Tuna at our facilities in Bermeo. We also have the additional raw materials necessary for the production of canned fish (oil, brine, vinegar, etc…) and, of course, the containers, labels, and packaging we need for distribution.

Cutting the pieces

Upon receiving the fish, the belly is removed. Then, depending on the size we are working with, we will leave the fish whole or cut it into sections.

Fresh tuna in the production process


When cooking, we add the perfect mix of water and brine and calculate the time it takes each fish to cook since it varies depending on whether it is whole fish, sliced, or belly.

Cooled and stored refrigerated temperatures

When finished cooking, the racks are stacked in an area near the cooking area for further cooling.

Tuna elaboration process cooling

Phase two of the production process


First we clean the whole pieces and slices and remove the skin, bones, fins, and any remaining entrails or dark meat. The fillets are then cut for subsequent packaging.

Artisan elaboration of tuna

Packaging, adding liquid to cover them, and closing the containers

Once parts have been cleaned, they are then manually packaged, the sauces are prepared and the liquids to cover them are added: oil, brine, or Catalan sauce.

Production process of tuna

Phase three of the production process

Sterilization and final cooling of the containers

The temperatures and sterilization times are standardized by the company and vary depending on the sizes, products, and packing liquids that are to be sterilized. they are rapidly cooled via overpressure to avoid any deformations in the containers.

Elaboration of canned tuna

Labeling, packaging, storage, and distribution