Tuna from Tuna fish
Description

Tuna from Tuna fish

Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Preparation of fish, molluscs and crustaceans and particular breeding techniques of the same

Production area

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Municipalities of Trapani and Favignana.

Brief description of the product: The tuna of tonnara has a dark pink color with evident muscle fibers; the taste is particularly delicate and aromatic; this characteristic is enhanced by the presence of olive oil in the conservation phase.

Description of the processing and maturing methods: The tuna is caught with fixed nets and killed with harpoons. The blood, with this type of fishing, begins to drain from the wounds, unlike the fishing carried out with mobile nets with which the tuna dies of asphyxiation and not of wounds. The tuna taken on board is immediately treated with ice to avoid bacterial contamination. It is then eviscerated on the farm by removing the noble innards (eggs, spermatic sacs, heart, intestines, stomach, etc.), they can be salted and processed.

The fish, cut into four parts, is placed in bleeding tanks with continuous recirculation of water. Subsequently it is immersed in the cooking tanks, then the product undergoes a conditioning process through which a good consistency of the meat is obtained in 16-18 hours.

Once the unusable parts have been eliminated (skin, thorns, etc.), the product thus obtained is sent to the canning phase, which is carried out manually to avoid breaking the slice. Salt, coming from Trapani salt pans, and oil are added to the already canned product; then the closure takes place.

Production Period: After the "slaughter", which usually takes place in May.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Tuna fishing was introduced in the Trapani area around 1300 and mainly interested the coast that goes from Capo S. Vito to Castellammare del Golfo. The only traps still used are those of Favignana and Punta S. Giuliano.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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