Description
It is the racing bluefin tuna in oil captured with the traditional slaughtering system in the tuna traps of Carloforte, Portoscuso and Porto Paglia, in southern Sardinia
Bluefin tuna, in English Bluefin Prickly Pear (scientific name Thunnus Thynnus), proposed here is fished from fixed tuna traps during the period of "race”Of tuna between April and June.
In addition to the intrinsic characteristics of this fish, it is the peculiarities of the working process developed by Pastorino family at the end of the XNUMXth century to make the product unique.
The strictly manual process relies on the skills of the tonnarotti, custodians of an art that has been handed down from generation to generation.
The processing phases include high temperature treatments alternating with rests to allow maturation, up to packaging in the traditional metal container destined for the market.
Storage: Keep in a cold and dry place
Ingredients
bluefin tuna, olive oil (30%), sea salt
Nutritional information
| Average values | For 100g |
|---|---|
|
Energy
|
180 Kcal
754 KJ
|
|
Grassi
of which saturates
|
10 g
1,3 g
|
|
Fiber
|
nd g
|
|
Carbohydrates
of which sugars
|
nd g
nd g
|
|
Protein
|
22,5 g
|
|
Sale
|
1,18 g
|
