Tuna Belly from Galicia in Olive Oil

Ingredients: Yellowfin Tuna (Fish) , Olive Oil, Salt.

Net Weight: 111g
Drained weight: 72 g

Nutritional information per 100g

⁕ Calories: 451 kj / 108 kcal
⁕ Fat: 1.47 g
⁕ Of which saturated fat: 0.39 g
⁕ Carbohydrates: 0 g
⁕ Of which sugar: 0 g
⁕ Egg white: 23.70 g
⁕ Salt: 0.17 g

The Organización de Palangreros Guardeses (OR.PA.GU) or in English Longliners' Organization of A Guarda, Pontevedra, Galicia, Spain was born from a common passion: the sea.

The goal of ORPAGU is to contribute to the development, regulation and promotion of the fishing activity of longliners, while defending the interests of the entire sector and thus developing this type of fishing in a sustainable way for future generations.

Orpagu specializes in tuna and swordfish. They catch the fish piece by piece on hooks in deep-sea and deep-sea fishing areas and immediately freeze them on board at a temperature between -35ºC and -40ºC, preserving their freshness and their organoleptic and nutritional properties. As soon as the fish comes ashore, it is prepared in a very traditional way, without any preservatives, just with olive oil and salt.
Only the juiciest part of the fish, the belly meat (ventresca), with its exceptional consistency and pure taste, is used for this preserve.

Address: OR.PA.GU, Calle Manuel Álvarez 16 Bajo, 36780, A Guarda (Pontevedra), Spain

Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right.

Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.

For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!