Nutritional information per 100 g

Energy 1,226/295 kJ/kcal
Fat 23.4 g
of which saturates 4.3 g
Carbohydrate <0.5 g
of which sugars <0.5 g
Protein 20.8 g
Salt <0.5 g

Real Conservera Española, a family business with over 100 years of history, strives to make canned Galician seafood a premium gourmet snack. They have a deep appreciation for their craft, the sailors and the traditions, which is why they carry out their work in the traditional way, as passed down from generation to generation.

They are consistently committed to the quality of their products, which are made exclusively with fish and seafood from the Galician Rías, paying close attention to the optimal catch time and traditional preservation methods.

Their team consists mainly of women working in the historic town of Cambados, who lovingly care for their product and brand. Real Conservera is part of the protected designation of origin Mexillón de Galicia, Pesca de Rías or Berberecho de Noia and guarantees the full traceability of its raw materials. They are also certified with the IFS quality seal and have an FDA-certified product catalog.

Manufacturer: REAL CONSERVERA ESPAÑOLA, Pol. Industrial Sete Pías, Parcela 30, 36635 Cambados (Pontevedra), SPAIN

Character:
Due to its high fat content, Ventresca tuna differs fundamentally from regular tuna steaks (Lomos). It is not dry, but incredibly juicy ("mellow") and has a fine, flaky texture that melts in the mouth. The flavor is both intense and elegant.

Craftsmanship:
This requires a delicate touch. Because the belly meat is very delicate, the fillets must be cleaned with extreme care by experienced "Damas Conserveras" (women who make preserves) and layered by hand into the can. Machine filling would destroy the delicate texture.

Tasting tip:
This product is too good to be "cooked down" in sauces. It is best to enjoy the Ventresca plain on a slice of toasted bread with a little Flor de Sal or as the crowning touch on a salad of roasted red peppers ("Pimientos del Piquillo"). The sweetness of the peppers harmonizes perfectly with the rich, fatty fish.