Both fish belong to the tuna family.
On the one hand, the White tunan (Thunnus Alalunga), also known as white tuna, is a typical fish from the Northern Spanish region and it is characterised both for its whiter flesh and for its exquisite flavour and smooth texture. White tuna is considered to be the best quality tuna fish.
On the other hand, the Yellowfin Tuna (Thunnus Albacares), is an intermediate quality fish, with flesh that is less white and redder than the White tuna, although it is also characterised by its excellent flavour. It is eaten all over the world, therefore it is the most fished tuna.
Both species are excellent sources of high energy value proteins, vitamins and minerals, with the advantage of their low saturated fat content, but high omega-3 level (anti-cholesterol).
It is the part of the longfinned tuna or the yellowfin tuna with the best texture and quality. This triangular-shaped piece is located on the lower part of the fish, close to the head. Its positioning gives it a proportion of fat, which gives it a much more intense, fine and delicate flavour, as well as a much juicier texture
Spring anchovies refers to the fish caught during this season, when they are at their perfect point of oil and full of eggs, a fact that gives them their particular colour and unique texture.Anchovies caught during the winter season are called returning anchovies. Also of top quality, they are usually larger and are known for being oilier, with less aftertaste in the texture and flavour of the flesh, as they do not contain the spring eggs.
Does the larger size guarantee better quality? The flavour rather than the size holds the priority, with this only being a question of image with the presentation of the anchovies and it is a cultural mistake.
Yes, these denominations refer to the same species, commonly known as the European Anchovy or more technically, “engraulis encrasicolus”. Generally, the terms “anchoa” or “bocarte” are used in Northern Spain, whilst “boquerón” is more common in the South of the country.
The difference basically lies in the presentation, with “boquerón” being commonly used when the fish is fresh or marinated in vinegar and “anchoa” if it has been salted.
A preserve is a product that has been packaged in a hermetic way and subjected to a heat treatment (sterilisation), in order to destroy or inactivate any microorganism. This process is used to ensure that the product can be stored at room temperature for long periods of time and remain in perfect conditions.
A semi-preserve is a product kept in a waterproof container that has undergone a treatment that stabilises it for a limited time. In this case, it must be stored at a controlled temperature, between 5º and 12º. Therefore, it is recommended that you store semi-preserves in the refrigerator.
A glass jar will be hermetically sealed if the centre of the lid shows no know bulging.
The preservation is the same in both cases. The difference lies, above all, in the product presentation. Tins provide the food with complete protection, they are convenient for storing and are shock resistant; whilst glass jars allow the contents to be seen, but are heavier and more fragile.
They are eaten de in one way or another, it is worth mentioning that in both cases, these preserves improve over time.
Anchovies, longfinned tuna or tuna are all blue fish. Their oil is rich in omega-3 and therefore, they have a series of benefits for their consumers. They are beneficial for the population as a whole, and especially for people who have cardiovascular disorders, since they contribute to decreasing cholesterol and triglyceride levels in plasma and they increase the blood flow, therefore prevening the formation of blood clots or thrombosis.
Blue fish are an excellent source of high energy proteins and omega-3 fatty acids. Amongst the minerals, the phosphorous and magnesium contents stand out.
Tinned preserves must be stored in cool, dry places, away from heat and light. They should not be eaten if there are any signs of scratches, bumps or dents, or if there is any rust along the edges, if they are blown own or foam or the contents looks or smells bad.
Traceability is the possibility of finding and following the trail, through all the production, transformation and distribution phases of a food or substance that is to be incorporated into foods. This traceability gives credibility and efficiency to the quality control systems of the foods throughout the food chain and it is compulsory in the European Union Production Model.
All commercial fish preserves (in oil, in brine, natural, etc.), such as for example, longfinned tuna, yellowfin tuna, sardines, tuna belly, etc. are safe for human health, since a heat treatment is applied to them in their preparation that eliminates anisakis if it were present.
In the case of semi-preserves, anisakis dies if it remains in conditions of high salinity for long periods of time, as occurs in the salting process to which anchovies are subjected.