12/28/2023 0 Comments Ortiz tunaYou might have questions about sustainability, mercury levels, and harvesting methods - factors that you don’t necessarily have to think about with other canned goods. You really can taste the difference.When searching for the best canned tuna, there’s more to consider than just tuna sandwich-ready taste. But the impact they make in the tuna’s appearance, aroma, flavor, and texture is unmissable. Ortiz only packs in olive oil, which amplifies the tuna’s flavor and gives it a silky, rich mouthfeel.Īll these steps represent an added expense, in better ingredients, extra time, or additional effort. As for olive oil, well, the American tuna industry has pawned off water-packed tuna as healthier but what they failed to mention was that in losing 20% of the calories we lost 98% of the taste. Shredded smaller pieces deteriorate faster and that will show in the flavor. That’s the way you get great tinned tuna. What goes into the tin?Īt Ortiz, it’s whole chunks of fish and olive oil. The women-and I can say from my experience visiting that 100% of the cleaners are women-work meticulously with paring knives, scraping and cleaning every bruise, every discoloration, every chance for the flavor to head south, leaving only pristine fish to find their way into the tin. It’s not at all standard practice in the tuna world. This is as labor-intensive as it sounds (if you’ve ever deboned and skinned cooked fish you know what I mean). How are they cleaned?Īnother act of grace Ortiz commits after cooking is to clean its tuna by hand. Even mild fermentation has a flavor that, to my taste, is a sour tang that runs throughout most tins of cheap tuna and mars its sea-sweet origins. Fermenting can be ruinous-a carbonation that makes the tins unsalable-or it can be mild. What the extra time and care does, though, is critical. Like most food makers who worry about price more than flavor, they cut time out of the equation. The two steps take hours and hog up space on the floor and in the refrigerators. At Ortiz the just-cooked fish sits out to cool in the kitchen, then gets time to chill in cold storage. But what happens next is not at all the same from factory to factory. What happens after they’re cooked?Ĭooking canned tuna is more or less standardized: the fish is boiled in salted water for a couple hours. After all, no one knows how long they’ll be at sea or how much they’ll catch and the fish starts to deteriorate the moment it’s caught. A more conscientious captain will freight a lot of ice, enough to surround each fish so they don’t touch one another and cool down quickly. Bruising is much more common with netted fish-the most common way to catch tuna, where hundred-foot-long nets drag the tuna in a thrashing bundle up from the sea. That’s rare with Ortiz’s tuna since they are entirely line caught, classic fisherman style, one at a time on a rod. Taken together that means any bruising or bleeding affects a large portion of each fish and muddies its flavor. Most are two feet long and weigh about ten pounds. How are the tuna fished?īonito tuna, a common species for tinning, are not big fish. What happened? Here’s the abbreviated tale in five acts. The other smells like harbor at low tide, spoons out in pulpy shreds and tastes like saltwater. One smells like the sweet sea, peels off in thick blond chunks and tastes like a fancy dinner out. They came from the same animal living in the same ocean. Take two tins of tuna: one from Ortiz, one typical of the supermarket.
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