Discover the anchovy fishing aboard the Santana Berria

Pesca Acciughe Cantabrico

As every April, the Cantabrian anchovy (Engraulis Encrasicolus) approaches our coasts in order to complete its reproductive cycle. This is when the anchovy season begins, which lasts all spring long.

The anchovy is fished with purse seine, through which the school of fish on the surface is surrounded, forming a 360-degree circle. Once surrounded, the net closes, preventing the anchovy from escaping. It is considered a fishing method that respects the marine environment and other species, due to its high degree of selectivity.

Now that this year’s fishing has begun, we have embarked on the boat Santana Berria (Getaria, Basque Country) to learn more about the fishing of the Cantabrian anchovy. We hope you enjoy these wonderful moments that the day has left us.

Pesca acciuga a bordo
Acciuga del Cantabrico
Acciuga del Cantabrico a bordo
Rete da circuizione acciuga

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Shop Cantabrian Anchovies

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How is canned tuna made?

How is canned tuna made?

How is canned tuna made?

How canned tuna is processed, step by step

Manual elaboration of canned tuna is a long-standing tradition in the Basque Country, particularly in cans that weigh more than one kilo, directed to the catering sector. While small cans that are widely consumed in households are packed by machine; big cans contain full pieces of tuna that are introduced by hand. This is the case of the 1800 gr. can, which is produced following these steps:

Step 1: Reception and cutting

We receive the pieces of White Tuna and Yellowfin Tuna at our facilities. In the case of White Tuna (Bonito del Norte) the fishery starts on June and it lasts until September or October, period in which fresh fish is used for the elaboration of cans, guaranteeing the best taste and texture of the tuna. Moreover, our production plant is strategically located in Bermeo, a coastal village in the Bay of Biscay, where the white tuna is fished. This ensures maximum freshness and quality of the tuna.

How canned tuna is made reception

After receiving the fish, the head and the belly are removed. Then we cut every piece of tuna into sections.

Step 2: Cooking

The slices of tuna are introduced in big containers for the cooking. We add the perfect mix of water and brine and calculate the time it takes each fish to cook. After this process, tuna pieces look like this :

Tuna elaboration process cooling

Step 3: Manual packaging

We clean all the slices of tuna by removing the skin, bones, fins, and any remaining entrails or dark meat. Then we introduce manually the pieces into the can.

Tuna canning manually

Step 4: Adding liquid and closing

The covering liquid is prepared and added. In our case, it may be olive oil, sunflower oil, pickled sauce, catalan sauce or water. After this, cans are closed and sterilized. The sterilization process ensures the destruction of all contaminating bacteria, so the product is fit for human consumption.