Questions

• Why "Serrats"?
• What backs the guarantee of our preserves?
• What does "nourishing traceabilty" mean?
• Which are the healthy qualities of the blue fish?
• What is the Mediterranean Diet?
• Does canned fish feed less than fresh or frozen fish?
• How much fish should be eaten per week?
• What are omega- 3 fatty acids?
• Which are the nutritional properties of anchovies?
• Which are the nutritional properties of the Tuna Fish?
• Preserves in metal cans or glass jars?
• Which is the difference between fish preserves and semi-preserves?
• How do you know when a preserve is in good condition?
• Differences between White tuna and Northern Bluefin Tuna

Why "Serrats"? Back to top

• Because we only use raw materials of the finest quality: “Bonito del Norte”, Yellowfin and Anchovies captured in the best moment of the season and always respecting the traditional fishing arts.
• Because we only select the best fishes.
• Because the “Bonito del Norte” and the Yellowfin compose the elitist range of tunafish.
• Because the anchovy of the species "Engraulis Encrasicholus" coming from the Bay of Biscay (Cantabrian Sea) is different from that of other seas and it is one of the most appreciated ones.
• Because all of our preserves are elaborated by means of a meticulous and handmade process, improved and transmitted all along five generations.
• Because we do not use any extra additives or preservatives.
• Because of the smell, the refined taste, the smooth and juicy texture of the "Bonito del Norte" and Yellowfin as well as the smooth meat of the Anchovy fillets that transform our preserves into an exceptional product.

What backs the guarantee of our preserves? Back to top

The "International Food Standard" and the "British Retail Consortium (BRC)", maximum standard of quality, endorse our "Know How" and they guarantee that our products comply with the most stringent food safety requirements

What does "nourishing traceabilty" mean? Back to top

The traceability allows to determine the cause in case of nourishing problems and to check the products that suppose a risk for the health of the consumers. Indeed, the traceability systems contribute to reinforce aspects of quality and security, but also commercial and marketing aspects of the food industry. In addition, it makes it possible to identify and differentiate the foods commercialized at world-wide level.

All the fishing products must be labelled. In the label of the fresh products, that are regulated by Royal Decree 121/2004, the following information must appear:

• Commercial and scientific denomination of the species.
• Manufacturing method.
• Name of the fishing area or rearing area.
• Net Weight for packaged products.
• Serving suggestion and/or treatment.
• Identification of the consignor or the consignment centero.

Which are the healthy qualities of the blue fish? Back to top

• Source of proteins and of diverse vitamins: among others worth mentioning are vitamin A, D, and those of group B, mainly B1, B2, B3 and B12.
• Low in calories.
• Food rich in minerals: potassium, phosphorus, magnesium and iron, besides iodine.
• Rich in linoleic acid and in omega-3 that contribute to diminish the levels of cholesterol and of triglycerides in blood.

Blue fish contains some properties of high nourishing and nutritional value that makes it be a basic food for a healthy and balanced diet, advisable for all the ages and physiologic stages.

Also, its consumption can alleviate the symptoms of some illnesses and contribute to the prevention of others, mainly the cardiovascular conditions.

What is the Mediterranean Diet? Back to top

The Mediterranean Diet is a synonym for a healthy and well-balanced diet and nowadays is the model to follow in preventive medicine.

Its characteristic composition is often represented by a pyramid, where cereals, fruits and vegetables occupy the lower positions. In other words, these are consumed more frequently.

Fats and proteins have a well defined position, with particular emphasis on the consumption of olive oil, olives and fish.

Throughout the year, canned fish products provide nutritional variety to the diet, as a source of first-class proteins, besides providing the necessary fat. The heat treatment of the sterilization process, traditional in canned food, enables a hygienically safe manufacture of the products and maintains the high nutritional values of the fish. Therefore, it is possible to consume, throughout the year and in any geographic location, originally highly perishable foods.

The use of refined olive oil has become one of the distinguishing characteristics of Spanish canned fish. Our preserves are made with olive oil. As a consequence, two typical ingredients of the Mediterranean diet are joined and are available to the consumers, making our preserves a naturally healthy product.

Does canned fish feed less than fresh or frozen fish? Back to top

No, canned fish keeps or increases the high nutritional value of the fish. Canned fish can also benefit from the nutritional values of other products, such as: olive oil.

How much fish should be eaten per week? Back to top

It is recommended, to eat fish at least four times a week. Out of these, at least two portions of Blue fish and four for people with cardiovascular problems. Within the most frequently eaten Blue fish species, are anchovies, sardines, mackerel, white tuna, blue jack mackerel and salmon, among others.

What are omega- 3 fatty acids? Back to top

They are poly-unsaturated fats, crucial for the health and well-being. Fish is the major source of omega-3 fatty acids, which are considered essential fatty acids, because they are essential for human health but cannot be produced by the body and they should be included in our diet.

Omega-3 fatty acids regulate the blood cholesterol and prevent cardiovascular diseases, such as: heart attack or arteriosclerosis. They are also essential for some basic functions of our organism.

Health benefits of omega-3 fatty acids:

• Protection against cardiovascular diseases.
• Control of the blood cholesterol and triglycerides level.
• They help regulate the heartbeat.
• They help to control arthritis, asthma and arterial diseases symptoms.
• They are connected to a good brain health and child development.
• They contribute to the development of the immune system.

Which are the nutritional properties of anchovies? Back to top

The anchovy filets have an aromatic and strong flavour and are also rich in proteins and fats. They contain 12% of fat and all the benefits of the Blue fish. The anchovy filets contain few carbohydrates and store iron, sodium, potassium, phosphorus, calcium and vitamins A and B.

This highly nutritional source contains a large number of biological and nutritious proteins. From a quality point of view, these proteins play an essential role because they decrease the fat level in blood, especially cholesterol. In addition, they prevent platelet accumulation on the vessel walls, thereby playing a major role in the prevention of cardiovascular diseases.

As a result of a good digestibility, the high quality of the protein amino acids and the large amount of vitamins and mineral salts, together with the high value of unsaturated fats, anchovies play a crucial role in our diets.

Which are the nutritional properties of the Tuna Fish? Back to top

Blue fish is nutritious, tasty and very healthy, and it is essential in order to achieve a balanced diet. It is also an important source of minerals, such as: iodine, iron, phosphorus, magnesium and calcium. Blue fish fats are very healthy because they are unsaturated. The omega-3 fatty acids are included among unsaturated fats.

Blue fish has a large quantity of omega-3 fatty acids, which are very beneficial to the health, because they help with the prevention and treatment of cardiovascular, autoimmune and inflammatory diseases.

Preserves in metal cans or glass jars? Back to top

Metal cans

In metal cans or in glass jars, the preserves have gone through the same manufacturing process. The only differences are the presentation of the product and that metal cans are easier to manipulate.

• They provide a total protection to the product.
• They are very convenient in order to store and exhibit them.
• Shock-resistant.

Glass jars:

The glass transparency demands a specially careful presentation and manual packing of the preserve.
The greatest difference, with regard to the metal cans, is how the Tuna meat is cut. The cooked and cleaned Tuna loins are manually cut to the desired height. The Tuna loins are lengthwise positioned and the pieces of Tuna, according to the size of the glass jar, are one by one manually introduced inside the jars.

• As an advantage, you can see the product.
• They are heavier and more sensitive to shocks.
• Once opened, they last longer (when they are refrigerated).

It is worth underlining that preserves in metal cans or in glass jars improve within time.

Which is the difference between fish preserves and semi-preserves? Back to top

The real preserves last for several years in good consumption conditions.

However, semi-preserves are perishable, i.e. they should be eaten in a shorter time limit because they do not go through a sterilization process. Therefore, semi-preserves require special cold conditions in order to preserve a product, such as: anchovies. In any case, the preserving conditions are specified on the product package.

How do you know when a preserve is in good condition? Back to top

Normally, the quality controls of the preserves avoid any manufacturing defect.

However, due to problems in the handling process, the transportation or storage of the product, it may be possible that a metal can does not meet all the requirements to be consumed.

Here are some tips in order to know, when the preserve is closed, whether the preserve is in good condition or not:

• Never eat the contents of a bulging can or of a can that releases compressed air or pressurized liquid when opened.
• Refuse cans with holes, leaks or rusty.
• Distinguish between preserves and semi-preserves, the latter ones should be stored in the refrigerator.
• Finally, refuse the contents that do not smell or taste as usually.

Differences between White tuna and Northern Bluefin Tuna Back to top

BONITO DEL NORTE (ALBACORE)

White meat tuna (Thunnus Alalunga)
The most appreciated and scarcest one! It has an electric blue-black tonality on its back and a white belly. Easy to recognize because of its two long pectoral fins, measuring more than two thirds of the fish length.

YELLOWFIN TUNA (Thunnus Albacares)

Similar to the albacore but more yellowish. The meat is not so delicate and it’s less appreciated. It is the tuna fish most often used for preserves.

SKIPJACK TUNA (Katsuwonus pelamis)

It’s smaller and more oval in shape. Its streamlined body makes it easy to distinguish. The quality of its meat, more reddish and darker, is inferior to the previous ones.

RED TUNA

The scientific name for Northern Bluefin Tuna is Thunnus Thynnus and because of its size it stands out from the rest of the Tunas. In Japan, the meat of the Northern Bluefin Tuna is very appreciated in order to eat it raw.
Usually, the weight of the Northern Bluefin Tuna is higher than 100kg and some specimens can weigh up to 600kg. There are people who called this Tuna “Cow of the Sea”, whereas other people compare its meat (when it is a large specimen and raised in freedom) with the meat of the beef, which is red, fat, strong and with a succulent flavour.
They are very voracious and excellent swimmers. Their habitat is the Atlantic Ocean and the Mediterranean Sea. The fishing of this Tuna Fish takes place during the months of May, June and July and when the Northern Bluefin Tuna is in the Mediterranean Sea during the spawn season.

Among the consumers, there is a typical confusion between White Tuna and Northern Bluefin Tuna. Within the Tuna Fish family, White Tuna occupies the elitist range, i.e it is the most selected and appreciated Tuna. The most remarkable culinary difference between them is that the meat of White Tuna is tastier and it has a very smooth texture. Another distinctive feature is the colour of the meat of the White Tuna, which is much whiter than the rest of Tuna Fishes.

Yellowfin Tuna has an intermediate quality within the Tuna Fish family. It is frequently used in the fish preserves and it is characterized by having a pinker and not so fine meat in comparison with the White Tuna.

When the name of Tuna appears on the package of the preserves, the preserve is usually made of Skipjack. Within the Tuna Fish family, Skipjack occupies the Low end range because of its darker texture and rougher meat.

Another advantage of White Tuna is the low percentage in fat content, in relation to the Yellowfin Tuna. Specifically, White Tuna has 6% in fat content, whereas Yellowfin Tuna has 10%. Another key difference is the size of the Tuna Fish. Yellowfin Tuna can weigh more than 50 kg, whereas White Tuna rarely exceeds 15kg, when it reaches adulthood.