The Unparalleled Flavour of the Traditional Canned Fish
For over 100 years Arroyabe has been dedicated to the traditional preparation of canned fish (Bonito del Norte White Tuna, Yellowfin Tuna, and Anchovies), providing maximum flavour and exquisite taste.
Located in Bermeo, which has the largest fishing fleet in the Bay of Biscay, Arroyabe has modern high-tech facilities that enable to produce canned fish with all the flavour, freshness, and quality while maintaining the essence of craftsmanship that sets Arroyabe apart.
Traditional fish canning in the Basque country is a long-standing tradition that dates back to the nineteenth century. Arroyabe utilizes a demanding and meticulous traditional process, paying careful attention to every detail of the products they make, therefore providing high quality products.
Arroyabe tuna processing and canning.
Bonito del Norte White Tuna are born in the Sargasso Sea, a place where adult tuna migrate to lay their eggs in the spring. After their first year of life when they reach 30-40 cm in length, they begin their migration from their birthplace to the waters of the East between the Azores, Madeira, and the Canary Islands where they spend the winter. During the second year and coinciding with the end of spring, the schools migrate in search of food along the surface, reaching the Bay of Biscay. They pursue schools of other smaller fish that they feed off of such as anchovies and sardines and remain along our shores until autumn when they begin their return to their place of origin.It is in these waters where our fleet fishes the tuna which lasts from late June to early November.
Arroyabe has been dedicated to the traditional preparation of Cantabrian Anchovies for over 100 years in the Basque Country.
The Bonito del Norte White Tuna is caught in the Bay of Biscay in the traditional manner using live bait with just a pole, line, and hook which is different than trolling with live bait. In the case of live bait fishing, the vessels are stopped and have poles set up all around the boat which are handled by the fishermen. The school of fish approaches the live bait, usually anchovies, and when they bite, the fishermen reel them in one by one, enabling them to select the best quality fish individually.
The trolling method of fishing consists of a boat that is in motion that has deployed several rods with artificial bait and when the tuna bite, they reel them in and bring them aboard.
Manual packing of Arroyabe's canned fish improve the quality, texture, flavour, and appearance of its products.
This method is sustainable because it does not involve incidental catch of other species or deteriorate the seabed. It also allows for the tuna caught to be selected according to the minimum length rules.
To ensure maximum freshness once caught, the tuna are placed in water at zero degrees centigrade for five hours. After that time they are stacked with ice and left in the freezer between zero and minus two degrees. This process guarantees the quality and freshness of the Bonito del Norte White Tuna.
Arroyabe products are made one by one by experienced hands who select the best fish to give its customers the best possible quality.
Both traditional fishing techniques and manual packing of Arroyabe's canned fish improve the quality, texture, flavour, and appearance of its products.
Bonito del Norte in glass jars are made with the highest quality raw material.
In addition, Arroyabe is a member of the CNTA (National Center for Food Safety and Technology) which contributes to the development and innovation of food companies, and by extension, promotes the competitiveness of the industry.
Arroyabe canned and salted fish products are backed by more than one hundred years of experience and tradition offering the highest quality for the most exquisite tastes.
Bonito del Norte in olive oil and marinade.
The processing factory is based at the Cantabrian port of Bermeo, thus guaranteeing the company the best and most fresh tuna available.
Arroyabe is able to cover the whole market with industrial sizes on one hand and smaller formats aimed at end users while always maintaining quality in the traditional preparation of the product which was passed down from parents to children to grandchildren.
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