Albacore tuna in olive oil
Our albacore tuna from the Basque country is a true delicacy. Oskar and his fellow fishermen catch these tuna one by one with rod and line in the Bay of Biscay. The trips never last long; the tuna is landed and processed as quickly as possible for optimal quality! Perfect in salads, pastas or a nice sandwich!
Oskar has been fishing for albacore tuna for 28 years: “I fish sustainably so my son can become a tuna fisherman later, if he wants to”
Want to know if your tuna is a sustainable choice? Keep these three things in mind: 1. MSC Certification Check if the tuna is MSC-certified. This label guarantees that the fish is caught in an environmentally responsible way, with proper quota agreements to prevent overfishing. 2. Fishing Method Pole-and-line fishing is the most sustainable way to catch tuna. Fish are caught one by one, minimizing bycatch of other species. Other methods, like longline and purse seine, can have a bigger impact, especially if no bycatch prevention measures are in place. 3. Origin and Species Check where the fish comes from and what species it is. This helps you better understand how sustainable your choice really is.
Albacore tuna is packed with protein—25 to 29 grams per 100 grams! It’s the perfect addition to your meal if you want to maintain muscle or need a protein boost. Looking for inspiration? Check out our recipe page!
Skipjack tuna is a real powerhouse on your plate! This fish contains virtually no unhealthy saturated fats, but is a top source of omega-3 fatty acids. With just one serving, you already get the full daily recommended amount of omega-3s. These fatty acids (EPA and DHA, also known as fish oils) are great for your brain and support a healthy heart and circulatory system. As if that wasn’t enough, skipjack tuna is also packed with protein. With 25 grams per 100 grams, it’s ideal for maintaining muscle!
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.