Raw Materials

For the elaboration of our Preserves Serrats we only utilize the best raw materials, fresh fish of the highest quality, specially selected, and always caught using traditional fishing methods.

White Tuna (Albacore)

White Tuna (Albacore)The White Tuna (Albacore) is the highest quality fish in the Tuna family. It is characterized by its white meat and for having an exquisite flavour and a more tender texture than the rest of the species in the family.

Its scientific name is THUNNUS ALALUNGA and it is a migratory species that appears in the Gulf of Biscay during the summer months in large groups.

The white tuna body is characterized and protected by its scales. The dorsal region is of a dark blue colour, with a greyish and shiny stomach. It is distinguished by its large pectoral fins. It reaches about 75 cm in length and typically weighs between 10 and 15kg.

It is caught in the Gulf of Biscay from June through October, in a time referred to as "Albacore Season". The inshore fishing fleet in the Bay of Biscay catches and sells the White Tuna (Albacore) at the fish market, where they are sold as fresh as possible or are used to make preserves.

Yellowfin Tuna

Yellowfin TunaThe yellowfin tuna, also known as Ahí, has a scientific name of THUNNUS ALBACARES, and is a migratory species that is caught in tropical and equatorial waters.

Their pectoral fins are much shorter than the White Tuna (Albacore) and the colour of their dorsal fins and stomach are yellowish.

It is a fish that can reach up to two metres and can weigh up to 200 kg. with a scaled and large body that can by distinguished from other species of Tuna by its priorly mentioned yellow colouring.

It is caught primarily in the Atlantic, Pacific, and Indian Oceans by large tuna fishing ships. They are then quickly frozen to preserve their quality until they can be processed and packaged.

Traditionally it is the Tuna that is fished the most and as a result is commonly used in preserves.

The Yellowfin Tuna is valued highly by consumers, even though, its meat and colouring are not as prized as the White Tuna (Albacore).

The Anchovy

Anchovies from the Bay of BiscayThe anchovy is a migratory species. Its Latin name is "Engraulis" and depending on where it is caught, the second part of its name and the quality of its meat varies.

At "Conservas Serrats", we only use anchovies of the highest quality, the "Engraulis Encrasicholus", caught in the Gulf of Biscay and in the Mediterranean Sea at their peak moment, from April through June.

Physically, it is a small fish that lives around 3 to 4 years and can reach a size of 20cm, with a silver coloured stomach and a bluish grey dorsal region in large schools.

The best period for their capture is during the months of April through June. Although the live below 100 metres of depth for most of the year, during these months they rise to the surface of the ocean to mate when they can easily be captured. During these months they also have a higher quantity of fats and as a result a better flavour.

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