Albacore Tuna in Escabeche

Albacore tuna in escabeche is a traditional way of preserving fish. The escabeche, prepared with mild vinegar, oil and selected spices, enhances the natural flavour of the Albacore tuna without masking it.

It is a convenient option that works well in both everyday recipes and more elaborate dishes.

Alternatively, if you prefer a milder-flavoured alternative, you can opt for our Albacore tuna in olive oil, also made with the same artisanal care that we apply to our entire range.

The preparation of our Albacore tuna in escabeche begins with the careful selection of Bonito del Norte at the fish market during the Cantabrian fishing season. We immediately take them to the factory, where we cook them to perfection and clean them to obtain whole, white and perfectly clean loins.

Our escabeche is then added to these loins, a recipe of our own that we have perfected over time. The vinegar, as its main base, is combined with natural spices and small personal touches that provide an exclusive flavour, without hiding the character of the fish.

This artisanal process results in a product full of flavour, ideal for those looking for a good tinned Albacore tuna in escabeche, made with traditional methods and without artificial additives.

Albacore tuna (Thunnus alalunga) is caught one by one in the waters of the Bay of Biscay during the summer fishing season, using traditional fishing methods. These sustainable methods respect the marine ecosystem and allow for the selection of only those specimens that meet the required quality standards.

At Conservas Serrats, we choose medium-sized fish, with the right balance of meat and fat. This ratio is key to achieving the flavour, texture and succulence that characterise our tinned products. After cooking, the tuna is prepared and packed by hand to preserve all its qualities.

Our tinned Albacore tuna in escabeche is made using traditional methods from 100% natural ingredients. The escabeche, prepared with mild vinegar, oil and spices, provides a characteristic flavour that enhances the qualities of the fish without masking them.

Its nutritional profile is very interesting: per 100g drained weight, it provides 233 kcal, 13.9g of fat (of which only 2.4g are saturates), 26.9g of protein and 0.5g of salt.

It is a food rich in high-quality protein, with a moderate content of healthy fats thanks to the olive oil, and a natural source of Omega 3, which is beneficial for the heart and circulatory system. Furthermore, it is gluten-free, making it suitable for people with coeliac disease or an intolerance.

Pickled Bonito del Norte stands out for its versatility in the kitchen, adapting to both simple preparations and more elaborate dishes. Its ready-to-eat format makes it a practical option for quick meals without sacrificing authentic flavour.

It comes in different sizes, and is ideal for two people or to share as an accompaniment in larger groups.

For a simple appetiser, simply serve some fillets on toasted bread, adding a little grated tomato or a few thin slices of red onion. It is also perfect for adding to warm salads, just like other specialities such as Bonito del Norte in sauce, ideal for those who prefer more distinctive flavours.

A warm salad of pickled Bonito del Norte with boiled potato, red onion and roasted peppers is a complete dish that enhances the product's flavour.

Pickled Bonito del Norte on toast, with a touch of hard-boiled egg and olives and a drizzle of virgin olive oil on top, is another simple and delicious way to enjoy this product.

As for pairings, pickled Bonito del Norte pairs well with white wines with good acidity, such as an Albariño or a Txakoli, or with natural cider, accompaniments that reflect the gastronomic traditions of northern Spain.