Fish and seafood

Tuna in olive oil

Reggio Calabria tuna in oil: hand-cut fillets of small tuna and bonito

Around Reggio Calabria this is a family preserve, made so there would be fish in the pantry all year round. In September and October small tuna or bonito are boiled in salted water, skinned, boned and cut into fillets, which dry on a cloth before going under oil in glass jars. The recipe is listed as a Calabrian traditional agri-food product (PAT).

• Fillets of 30-40 grams each, firm and savoury, with a robust aroma
• Small fish worked one at a time by hand, with no machinery
• Three ingredients only: small tuna or bonito, salt and oil

How to enjoy it. The fish is already cooked and seasoned, so it comes to the table straight from the jar, whatever the season.

Production areas

Calabria

Season

Production: September, October

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