Tuna

Tuna is one of the most consumed fish species due to its well-known health benefits, such as omega-3 fatty acids and its high protein content (equally or more than meat). The fish is caught in FAO 87 areas ( Southeast Pacific) and FAO 41 (Southwest Atlantic), using trawling or hook techniques and deep-frozen on board just after its capture, so that the cold chain is not interrupted throughout the process, from fishing to its final preparation in the kitchens.