Canned Tuna in Olive Oil Callipo Bulk

Canned Tuna in Olive Oil Callipo Bulk

 

Callipo Tuna continues to be in high demand on the international fish market, although in recent years it has become increasingly rare and expensive. The tuna from the “tonnara”, also known as red tuna is the highest quality variety. In addition to the intense red color of its meat, it is also characterized by its semi-moon-shaped tail. After the catch, only the best specimens are selected, processed fresh and inserted by hand. Callipo family business was founded in 1913 in Calabria, in southern Italian which is steeped in traditions related to the processing of fish. Linked to the sea for over a century, Callipo produces and transforms a vast range of fish products, from Yellowfin Tuna to the very precious mosciame (tuna ham) up to the refinement of the catch in pesto and pate.

You can buy canned Callipo Tuna all year round. Salad, side dishes and all kinds of dishes can be prepared from canned tuna. The tuna is particularly healthy as it is rich in omega 3, fats and vitamins B. If you are looking for the alternative of chicken or beef steak, you are looking for tuna. Tuna in oil is usually kept in tins.

Callipo Tuna characteristics

Callipo Tuna is the number one canned fish - you can quickly use the tuna for salads and other dishes without the thermal processing of the tuna meat. The can is very easy to open without a can opener, as it has a closure on the back. In any case, there is enough liquid in the can, otherwise, the tuna would taste very dry. The fish is not too hard and you can get it out of the can very easily. The liquid tastes like nothing but water. The tuna itself tastes very tasty and looks very good. The meat is very juicy and has the color pink.

Callipo Tuna is the most valuable of the various tuna types. Its tasty and sought-after meats make it one of the finest ingredients of seafood and are particularly suitable for romantic dinners and special occasions ...The combination with pistachio pesto allows giving the dish a different saline note, which enhances the taste of the fish without covering it so that tuna remains the main protagonist of the dish.

This yellow-fin tuna has a light to dark red color, depending on which part it comes from. It has a mild, salty note. The cooking time must not be exhausted. A short time on the grill is enough to keep the tuna nice and juicy. As a raw variant, the tuna convinces as a tartare, carpaccio or sashimi!
 

Callipo Tuna, like much other fish, is rich in Omega 3, its nutritional content can vary a lot, depending on the cuts of meat that are taken into consideration.

Yellow-fin tuna

The yellowfin tuna is one of 5 essential tuna species in the Scombridae family. The yellowfin tuna is the second-largest tuna in this family and has the typical spindle-shaped body of a tuna. The back has a metallic dark blue color that changes to yellow and further too silvery towards the belly side; it has typical, small fins in front of the tail fin. These fins are typically yellow and therefore give the fish its commercial name. The yellowfin tuna can be up to 2 m long and 6-7 years old. Its food consists of crustaceans, squid and other fish.

The meat of the yellowfin tuna has a pleasantly mild, slightly meat-like taste. The yellowfin tuna is available as an igloo 100% fillet steaks from tuna, which can be prepared in a variety of ways, even by frying in a pan. Beyond the tonnage, yellowfin tuna is a rather sensitive animal, which poorly tolerates pollution and changes in the salinity of the water.

Callipo Tuna Cooking

Callipo Tuna, thanks to its excellent quality and organoleptic characteristics, lends itself to a large number of different types of culinary preparations. Its large dimensions allow, through appropriate slaughtering, to obtain pieces of various kinds, each of which lends itself to the creation of specific gastronomic specialties.

There are many recipes for tuna in oil. Here is an illustration of how to prepare some dishes with tuna in oil.

Examples of serving tuna in oil

Pasta salad with Callipo tuna in oil is a delicacy that is very easy and quick to prepare. You need 250 g of forked macaroni/noodles, 2 cans of tuna in oil, 1 can of cornichons, 4 pcs of eggs, some mayonnaise, some salt, and some pepper. Cook the noodles in unsalted water until they are cooked. The eggs are boiled hard. Then they are peeled and cut into small cubes/pieces. Callipo Tuna, eggs, pasta and cucumber are put into a bowl and mixed. Season to taste with mayonnaise, pepper, and salt.

Callipo Tuna in oil, recipes

Tuna fish omelet is particularly tasty. You need - 4 pcs of eggs, 1/2 can of tuna, 2 shots of Gouda, some oil, some salt, and pepper. Beat the eggs in a small bowl, add some salt and pepper. Then heat a pan with some oil and add the egg mixture. After 2-3 minutes the gouda slices are spread on top and the tuna is crushed over it. Leave everything to stand and serve hot.
Tuna sauce is prepared with 1 can of tuna in oil, 200 g, 2 onions, diced, 2 cloves of garlic, 500 ml tomatoes, 1/2 soup cubes, salt, pepper, oregano, sugar, some parmesan cheese. Sauté the onion and garlic in a little oil until transparent. Add the tuna with the fish oil and the tomatoes and bring to the boil. Diced soup is also added and seasoned with the spices.

Callipo Tuna is the best Italian solid tuna “Tonno Callipo”. This yellow-fin tuna is dolphin-safe and fished in total accordance with the protections of the habitat of the sea. The meat is ripened in olive oil for at least one year before sale, according to product size. The tuna from the “tonnara”, also known as red tuna, now rarer and more exquisite, appertains to prestigious species and lives in the Mediterranean Sea. It is characterized by its intense red color, of good consistency and of delicious taste.

After being fished, this yellow-fin tuna is processed from fresh in the Maierato (VV) plant, where it undergoes the entire one-day processing cycle, from the selection of the pieces to the cleaning, from the steam cooking to the packaging, whilst fully respecting the antique handcrafted tradition.

Callipo is a family-owned company that uses premium-quality yellow-fin tuna. Since 1913 they have been a leading producer of Mediterranean tuna and other seafood products. Based out of the southern Italian region of Calabria, Callipo sources the finest yellow-fin tuna filets it in olive oil.

3.85 pound (1.75 kilogram)

Ingredients: Tuna, extra virgin olive oil, salt

Packaging: Easy-to-open Tin Can

Product of Italy