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Spain has one of the world's largest canning industries due to its long history of preserving fish through salting and marinating. This history can be seen in ancient records dating back to Greek and Roman settlements on the Iberian Peninsula. Spanish literary works such as “Libro del Buen Amor” in the Lower Middle Ages, mentions in the 16th and 17th centuries, in literary works, popular songs, and songs for fiestas, demonstrate the place they have in Spanish culture.

More than 3000 years ago the Phoenicians fished the Iberian coast and introduced salting to preserve the fish. We know now that it also firms the flesh and that oxidative transformations improve the flavor. The Moors introduced marinating to help preserve it too. By the mid-1800s the emerging industrial revolution and discoveries by Appert and Colin began the canning industry.

Our albacore tuna comes from the Bay of Biscay. The fishermen use the old fashioned method of pole and hook. It is environmentally friendly tuna because the dolphins actually help the fishermen by leaping in the air. When the fishermen see them, they know the tuna have to be nearby. The tuna is caught close to shore in the summer, around the feast of Saint Anthony in June, when they migrate to the Bay of Biscay. It has a mild, rich taste and a firm streaky texture with large moist flakes. The tuna is cooked and canned in olive oil along with piquillo peppers to create an innovative, sophisticated flavored tuna.