Welcome to Bitung!
- Glein Stein
- Pole and line
- Partner since 2015
- Bitung, Indonesia
In Bitung, every fishing trip kicks off with preparing for the trip. The boats are loaded with ice, bamboo fishing rods, and enough food for seven days. Glein and the rest of the crew set sail into the crystal-clear Celebes Sea, searching for baitfish to catch skipjack tuna.
The fishers sit on either side of the boat, and soon the first tuna flies through the air. Thanks to the traditional pole-and-line method, bycatch is kept to a minimum, and the ecosystem remains undisturbed. Glein: "It’s the only truly sustainable way to catch tuna!"
On a good day, Glein and his crew haul in up to 7,000 kilos of tuna—enough for 30,000 cans of tuna! The catch goes straight on ice to keep the fish as fresh as possible.
Right next to the harbor, you'll find the Fair Trade certified factory, where much of the tuna is still processed by hand using traditional methods. This ensures that not only the fishers but also the factory workers operate under fair working conditions.
Now, he's proudly pictured as a Fish Tales ambassador on our cans. Together with his crew, he goes out to sea in search of adventure. Pole-and-line fishing gives him an incredible rush every time. "That adrenaline after every catch—there’s truly nothing like it!"
Mercury in fish is something to be aware of, but it needs some context. Mercury enters oceans through human pollution and is stored in the tissue of fish. The longer a fish lives and the higher it is in the food chain, the more mercury it can accumulate. Smaller fish tend to have much lower levels. The tuna in our cans in the Netherlands is skipjack (Katsuwonus pelamis). This is a smaller tuna species that matures quickly and accumulates less mercury. The levels in our tuna typically range from 0.1-0.2 mg/kg, which is well below the legal limit of 1 mg/kg and under the standard fish limit of 0.5 mg/kg.
Skipjack tuna is packed with protein and fits perfectly into a healthy, nutritious diet. With 25 grams of protein per 100 grams, it’s an ideal choice to help maintain muscle!
Skipjack tuna, also known as Katsuwonus pelamis, is a smaller tuna species and the star of canned tuna. This fish has a strong, distinctive tuna flavor that enthusiasts recognize immediately. Skipjack contains less fat than larger tuna species, but still offers plenty of protein and omega-3 fatty acids. Another advantage? Because skipjack is lower in the food chain, has a shorter lifespan, and is smaller, it contains significantly fewer harmful substances like heavy metals.
Our skipjack tuna is caught in the central western part of the Pacific Ocean (FAO 71), off the coast of North Sulawesi, Indonesia. If you purchased the skipjack tuna in organic olive oil, it comes from the Maldives, where Ahmed and other tuna fishermen use pole and line to catch it.
For us, it’s all about fishing the right way: traditionally, sustainably, and with respect for nature. That’s why we only work with tuna fisheries that are MSC certified and use methods like pole and line, troll lines, and hand lines. With these techniques, tuna is caught one by one, and the fishermen work very deliberately. Bycatch? It’s minimal, and the seafloor remains untouched. That’s why you’ll proudly find the Pole & Line logo on all our tuna cans. Tasty and responsible—just the way it should be!
Yes, of course! All the fishermen on Fish Tales packaging are real fishermen from the fishery where the product comes from. This also means that the fisherman on the label isn't catching all the fish alone—he/she works together with other fishermen on their boat or with other boats. That’s why we also call them representatives or ambassadors. They represent all the other fishermen in the same fishery who catch fish in the same sustainable way. Together, they ensure the tastiest and most sustainable catch for Fish Tales!
If you're pregnant, it's best to avoid tuna for now. Don't worry, you can still enjoy the health benefits of fish! For example, choose smoked Norwegian salmon or anchovies (both properly heated) twice a week, or enjoy wild Sockeye salmon (properly heated) once a week. This way, you'll still get those valuable omega-3 fatty acids.
