In 1890 José Serrats founded the Serrats company in Bermeo, in the Basque Country, with the desire to preserve as long as possible the delicious flavors of the Bay of Biscay, namely the Bonito del Norte, the tuna with delicate white meat.
The production process
"Hijos de José Serrats" preserves are processed following a diligent artisanal process that guarantees preserves of exceptional quality. Serrats tuna is immediately recognizable by its meat that is much more flavorful, delicate, tender and above all whiter than other tuna. The preserves are processed following a careful artisanal process, learned and improved over five generations: this meticulous work, combined with the selection of the best raw materials-tuna and olive oil-is how Serrats has guaranteed the quality of its products for more than a century.
Tuna fishing
Serrats uses the best raw materials, selected using sustainable and traditional fishing techniques. The "Bonito del Norte" is the albacore tuna, widespread in the Mediterranean Sea and in warm waters throughout the oceans. To the eye it is similar to bluefin tuna, the most obvious difference being in the pectoral fins and for the larger eye. It has a less slender shape and is dark blue on its back and white on its sides and belly. It almost always stays in the high seas, is rare inshore, making northward migrations only in the warm season. And it is between June and October the ideal time for fishing, when the tuna feeds on sardines, anchovies and cephalopod mollusks.
