The production of canned tuna begins with the capture of the fish on the high seas, usually by fishing boats equipped with tracking technology. After fishing, the tuna are quickly refrigerated to preserve their quality and prevent the proliferation of bacteria. At the processing site, the fish undergo a sorting process, where the tuna are classified by size and species. Next comes the evisceration stage, in which the viscera and other inedible parts are removed. After this, the tuna are steamed or cooked in large industrial ovens, which makes it easier to separate the meat from the bones and skin.
Once the meat is cleaned, it is cut into pieces or shredded, depending on the type of final product. These pieces are then stored in aluminum or steel cans coated on the inside to prevent corrosion. Before closing the can, a covering liquid is added, which can be oil, water or brine, depending on the type of preserve. The cans are hermetically sealed and undergo a thermal sterilization process in autoclaves, eliminating microorganisms and ensuring long-term preservation. Finally, the cans are cooled, labeled and stored.
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