Tuna Fillets in Molho Cru, Santa Catarina, Azores, Portugal (120g)
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Pole-and-line skipjack, hand-packed with a raw Azorean sauce of onion, garlic, parsley, and peppers.
Santa Catarina carries on a canning tradition that has existed in Calheta, on the Azorean island of São Jorge, since the 1940s. The current company was founded on April 5, 1995 with backing from the Calheta town council, and has been owned by the Regional Government of the Azores through Lotaçor since 2009. The cannery sits by the sea at Fajã Grande and makes only canned tuna. It is São Jorge’s largest private employer, with a workforce that is mostly local women. All the tuna is caught by pole and line in Azorean waters, one fish per hook. It then comes to the factory fresh, where it is cooked, cleaned of skin, bone, and dark meat, cut, and packed by hand. Fillets come from the hand-trimmed loins. The vegetables for the sauce are peeled and cut by hand, and the vegetables and herbs are grown in the fajãs of São Jorge. The cannery uses no emulsifiers, preservatives, or additives. Molho cru, or “raw sauce,” is a fresh, lightly spicy mixture of onion, garlic, parsley, bell pepper, and chili.
- Fish: Skipjack tuna fillets
- Catch Method: Pole and line (“salto e vara”), selective live-bait fishing with no bycatch of dolphins or juvenile fish
- Origin: Caught in Azorean waters; canned in Calheta, São Jorge, Azores
- Ingredients: Skipjack tuna, onion, garlic, parsley, bell pepper, chili pepper
- Size: 120g
- Wine Pairings: Vinho Verde, Arinto dos Açores, Albariño, dry Provençal rosé
- Serving Suggestions: Serve over a green or white bean salad, pile onto crusty bread for a sandwich, or eat straight from the tin with a squeeze of lemon.
- Certifications: Dolphin Safe (Earth Island Institute), Friend of the Sea, FSSC 22000 food safety
Tuna Fillets in Molho Cru, Santa Catarina, Azores, Portugal (120g)
Pole-and-line skipjack, hand-packed with a raw Azorean sauce of onion, garlic, parsley, and peppers.
Santa Catarina carries on a canning tradition that has existed in Calheta, on the Azorean island of São Jorge, since the 1940s. The current company was founded on April 5, 1995 with backing from the Calheta town council, and has been owned by the Regional Government of the Azores through Lotaçor since 2009. The cannery sits by the sea at Fajã Grande and makes only canned tuna. It is São Jorge’s largest private employer, with a workforce that is mostly local women. All the tuna is caught by pole and line in Azorean waters, one fish per hook. It then comes to the factory fresh, where it is cooked, cleaned of skin, bone, and dark meat, cut, and packed by hand. Fillets come from the hand-trimmed loins. The vegetables for the sauce are peeled and cut by hand, and the vegetables and herbs are grown in the fajãs of São Jorge. The cannery uses no emulsifiers, preservatives, or additives. Molho cru, or “raw sauce,” is a fresh, lightly spicy mixture of onion, garlic, parsley, bell pepper, and chili.
- Fish: Skipjack tuna fillets
- Catch Method: Pole and line (“salto e vara”), selective live-bait fishing with no bycatch of dolphins or juvenile fish
- Origin: Caught in Azorean waters; canned in Calheta, São Jorge, Azores
- Ingredients: Skipjack tuna, onion, garlic, parsley, bell pepper, chili pepper
- Size: 120g
- Wine Pairings: Vinho Verde, Arinto dos Açores, Albariño, dry Provençal rosé
- Serving Suggestions: Serve over a green or white bean salad, pile onto crusty bread for a sandwich, or eat straight from the tin with a squeeze of lemon.
- Certifications: Dolphin Safe (Earth Island Institute), Friend of the Sea, FSSC 22000 food safety