In recent years, the addition of a transport cage to the trap plant, has made possible a more selective picking of tuna, capable of increasing the quality of the latter. The tuna caught in our sea is considered as the best in the world. It is so appreciated that it is sought after by many sushi masters. In fact, Sardinian tuna is among the first to be auctioned off in the Tokyo market. Our company, given the fishing limits established by the ICCAT regulations, is today one of the few to deal with the craftsmanship deriving from the direct fishing of this magnificent product.
our PRODUCTS
TUNA IN OIL
Our company is equipped with a factory to produce high quality products which are exclusively artisanal and intended for the most demanding palates.
Every single can is handmade by specialized personnel. For its conservation and maturation, we use the olive oil supplied by the firm San Giuliano of Alghero.
THE QUALITY OF OUR TUNA IS IN THE HANDS OF THOSE WHO PROCESS IT
product LINE
PORTOSCUSO
Directly from the tuna nets of Capo Altano, in the heart of the Sulcis Iglesiente coast, the in oils dedicated to our history:
BLUEFIN TUNA VENTRESCA
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Ventresca is the most valuable part of bluefin tuna, obtained from the fattest part of the fish. In the Japanese tradition it is the most important cut, called TORO.
BLUEFIN TUNA TARANTELLO
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The tarantello is a cut made with a knife from the middle of the back to the tip of the belly crosswise, which makes the meat softer. It is fatter than tuna fillet.
BLUE FIN TUNA
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The bluefin tuna fillet includes all the leaner cuts. It remains drier and more compact.
Also available in can of 850 g.
BLUEFIN TUNA BUZZONAGLIA
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The buzzonaglia consists of parts of the fillet attached to the central fishbone. With an intense flavour and dark colour, its softness is highly appreciated.
PRODUCT LINE CARLOFORTE
From the tuna-fishing nets of Cala Vinagra, on the island of Carloforte, our special selection reserved from the first seasonal tuna catch. In this type of fish, we have identified the best quality.
VALUABLE CUTS
BLUEFIN TUNA VENTRESCA
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The cuts selected for this line come from wild tuna arriving in May with sizes from a minimum of 100 kg to a maximum of 200 kg. Ventresca is the most valuable part of bluefin tuna, obtained from the fattest part of the fish. In the Japanese tradition it is the most important cut, called TORO.
THE LEAN CUTS
BLUEFIN TUNA FILLET
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The cuts selected for this line come from wild tuna with sizes from a minimum of 100 kg to a maximum of 200 kg. The bluefin tuna fillet remains drier and more compact on the palate.
THE LEAN CUTS
BLUEFIN TUNA BUZZONAGLIA
-
The cuts selected for this line come from wild tuna with sizes from a minimum of 100 kg to a maximum of 200 kg. The buzzonaglia consists of parts of the fillet attached to the central fishbone. With an intense flavour and dark colour, its softness is highly appreciated.
VALUABLE CUTS
BLUEFIN TUNA TARANTELLO
-
The cuts selected for this line come from wild tuna arriving in May with sizes from a minimum of 100 kg to a maximum of 200 kg.: The tarantello is a cut made with a knife from the middle of the back to the tip of the belly crosswise, which makes the meat softer. It's fatter than a tuna fillet.
TORINA DE PORTESCUSI
The bluefin tuna fillet dedicated to the history of the island. A product in packaging entirely dedicated to Sardinian language.
RAW BLUEFIN TUNA
Our catch is subjected to meticulous checks so that its quality can be controlled (fat, colour and shape) and once cut, it is packaged and shipped in special containers.
Other specimens are instead blast frozen and kept at a temperature of -60° C to meet demand during the rest of the year. The transformation process of the product from fresh to super frozen takes place inside powerful blast chillers which quickly reach -60°C at the core; the sectioned parts are then treated by hand so that their quality is further preserved and stored inside storage cells at the same temperature.
box Portoscuso
Try our cans in combination with the Althunnus Gift Box, they are perfect for any occasion
