{"id":6982,"date":"2023-11-30T14:24:33","date_gmt":"2023-11-30T14:24:33","guid":{"rendered":"https:\/\/sardineshop.be\/product\/tarantello-in-olive-oil\/"},"modified":"2026-04-12T09:09:36","modified_gmt":"2026-04-12T07:09:36","slug":"tarantello-in-olive-oil","status":"publish","type":"product","link":"https:\/\/sardineshop.be\/en\/product\/tarantello-in-olive-oil\/","title":{"rendered":"Tarantello in olive oil"},"content":{"rendered":"
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\r\n Papa Anz\u00f3is -10% | ABC+ by Jos\u00e9 Gourmet -20% | Pinhais -15% | Santa Catarina -20%\r\n\r\n<\/div><\/div>

ALALUNGA<\/strong><\/p>\n

Artesanos Alalunga is a project by \u00c1lvaro and Pablo, two brothers from Santander who, two years ago, held steady jobs outside Cantabria and now produce canned fish. Now there is no turning back. Enthusiasm and sacrifice. Hours and hours and more hours. There are no secrets. <\/p>\n

THE CALL OF THE SEA
\nAfter a journey of nearly ten years away from their land\u2014studying, living, working, absorbing… in short, a backpack full of experiences\u2014they received the call of the Cantabrian Sea. They became involved in this vital family project and returned to their homeland, as if drawn by a magnet. Seeing their children grow up here, developing a future together, could happen in no better place. <\/p>\n

INNOVATION IN TRADITION
\nAt Alalunga, we want to link the purest canning tradition, which has existed in the north of the peninsula since the 19th century, with the possibilities of new culinary technologies to develop the most exquisite products with the taste of the sea. Fish that has never been canned, traditional seafood stews that could only be enjoyed at the place of origin\u2014that is not fair! Our preserves are the result of months of research in search of perfection. And we want to conquer the world with the taste of our sea, because everyone should know that talking about preserves is talking about Alalunga. <\/p>\n","protected":false},"excerpt":{"rendered":"

Tarantello in olive oil<\/strong><\/p>\n

Tarantello is a fantastic cut of meat with a high fat percentage that promotes the tenderness of the flesh. It comes from Bonito tuna caught during the summer in the Bay of Biscay. <\/p>\n

The tarantello is a highly valuable and representative part of the tuna, one of its most classic cuts, due to its flavor, texture, fat content, and versatility.<\/p>\n

It is a noble part of the tuna, although it has nothing to do with what we call the noble parts of our body. These noble parts are those that come from the muscle mass of the tuna, leaner meat. In this case, it is located in the final and lower part of the trunk, between the belly and the white tail, in the white back of the tuna. <\/p>\n

Bonito tuna<\/strong><\/p>\n

The festivals of the Virgen del Carmen, patron saint of sailors, and the Virgen del Pilar mark year after year the beginning and end of the coastal season for Bonito tuna (Thunnus alalunga) in the Cantabrian Sea.<\/p>\n

Its waters are graced during the summer months by the visit of these top-class fish that come to our coasts in search of food. These tunas with their white, succulent flesh\u2014from which our project also takes its name, as they are called Alalunga\u2014are processed fresh on the same day they are auctioned at the fish market. <\/p>\n

Burela, Avil\u00e9s, Santo\u00f1a, Colindres, Ondarroa, Hondarribia… All these ports receive specimens of the highest quality. Each tuna is caught by line by the sailors of the North. In our workshop, we only process Bonitos from the Cantabrian Sea caught with hooks during the coastal or seasonal period. <\/p>\n

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