Prodotti per l'ho.re.ca

Prodotti per l'ho.re.ca

OUR PLANT IN ABIDJAN

WHY ABIDJAN

Abidjan is the most important port in
West Africa for selling tuna and it is close
to where we go fishing.
This means we can process the freshest fish.

Abidjan is the most important port in West Africa for selling tuna and it is close to where we go fishing. This means we can process the freshest fish.

SPECIAL FEATURES

We use processing technologies and recipes for Italian tuna.
We also support local employment using a management process that espects international standards and criteria.
The end product therefore keeps all the benefits of freshly processed fish on-site.

We use processing technologies and recipes
for Italian tuna.
We also support local employment using a management process that espects international standards and criteria.
The end product therefore keeps all the benefits of freshly processed fish on-site.

PLANT CERTIFICATIONS

PLANT CERTIFICATIONS

The plant is BRC, IFS and ISO9001:2015 certified and applies all HACCP standards. Regular audits are carried out by certifying bodies, customers and external specialists. Our internal analysis laboratory is ISO/IEC17025 certified and accredited by the SOAC. In terms of environmental sustainability, Airone is certified by Friend of the Sea and Dolphin Safe, as well as BSCI for social responsibility.

where we go fishing

The FAO (Food and Agriculture Organization) has divided the seas and oceans into various areas, giving them each a number and description.

The number is shown on the pack and lets you trace it back to where the fish came from. Airone fishes in areas FAO 034 (Eastern Central Atlantic) and FAO 047 (Southeast Atlantic).

what we catch

YELLOWFIN TUNA

thunnus albacares

This is the most well-known high-quality tuna among Italian consumers.

Its meat is delicious and delicate with a low fat content; while the meat turns a beautiful light pink colour when cooked.
It is sold to eat fresh in cans.

This is the most well-known high-quality tuna
among Italian consumers.

Its meat is delicious and delicate with a low
fat content; while the meat turns a beautiful
light pink colour when cooked.
It is sold to eat fresh in cans.

SKIPJACK TUNA

katsuwonus pelamis

Its meat is a light red colour, with a medium consistency
and a low fat content.

This species is very important for trade and found in temperate tropical waters in all oceans and the Mediterranean.

It is sold fresh, frozen, dried, canned and is very popular in Japanese cuisine. Unlike many others, this tuna species is not endangered.

Its meat is a light red colour, with a medium
consistency and a low fat content.

This species is very important for trade and found in temperate tropical waters in all oceans and the Mediterranean.

It is sold fresh, frozen, dried, canned and is very popular in Japanese cuisine. Unlike many others, this tuna species is not endangered.

BIGEYE TUNA

thunnus obesus

This fish can grow to over 300 kg in weight
and is found in all oceans.

Its meat is a dark pink colour, with a high fat content and a decidedly fishy flavour. It is mainly sold to be eaten raw (in sushi and sashimi).

this is how we look after your tuna
step by step

The tuna is caught and frozen directly on the fishing
boats in a water and salt solution. It is then brought
to a temperature below -18°C, in accordance
with European regulations.

The tuna is then unloaded from the fishing boat holds in the port of Abidjan and transported to the nearby plant with no further handling.

The subsequent tuna defrosting process happens
slowly and gradually in running water, before it
then moves on to the cooking phase, in water or
by steam, using simple, natural methods.

Next up, the fish is cleaned, which
is only done by hand.

Next up, the fish is cleaned, which is only done by hand.

Once the first cleaning stage is done, the tuna
fillets are checked again to see that they are
free from any bones and remaining skin.
If any are found, they are removed again
by hand (second cleaning).

The tuna is now canned: the fillets are cut into steaks of the desired height and canned right there and then.

The tuna is now canned: the fillets are cut
into steaks of the desired height and
canned right there and then.

Dispensers now add the right quantity of oil and salt, as set beforehand, and the cans are now ready to be sealed.

The closed cans are then sterilised at a temperature
of -120°C, which helps remove any potentially
harmful micro-organisms and keeps the product
stable for a long period of time.

READY FOR YOU TO EAT!

this is how we look after your tuna step by step

The tuna is caught and frozen directly on the fishing boats in a water and salt solution. It is then brought to a temperature below -18°C, in accordance with European regulations.

The tuna is then unloaded from the fishing boat holds in the port of Abidjan and transported to the nearby plant with no further handling.

The subsequent tuna defrosting process happens slowly and gradually in running water, before it then moves on to the cooking phase, in water or by steam, using simple, natural methods.

Next up, the fish is cleaned, which is only done by hand.

Once the first cleaning stage is done, the tuna fillets are checked again to see that they are free from any bones and remaining skin. If any are found, they are removed again by hand (second cleaning).

The tuna is now canned: the fillets are cut into steaks of the
desired height and canned
right there and then.

Dispensers now add the right quantity of oil and salt, as set beforehand, and the cans are now ready to be sealed.

The closed cans are then sterilised at a temperature of -120°C, which helps remove any potentially harmful micro-organisms and keeps the product stable for a long period of time.

READY FOR YOU TO EAT!