INGREDIENTS AND ALLERGENS
Ingredients: Yellowfin tuna, organic extra virgin olive oil (33%), and salt.
Allergens: Fish (Yellowfin tuna)
Average nutritional values per 100g
Energy value 833 kJ / 200 kcal
– of which saturated 1.4g
– of which sugars 0g
Like other shellfish, mussels are a source of protein and a source of iron, making them recommended for consumption as part of a balanced and healthy diet.
The mussel (Mytilus galloprovincialis) is a bivalve mollusk with a high nutritional value thanks to its high protein content, as well as being a source of iron. They are bivalve creatures, with symmetrical blueish-black shells that measure between 4 and 8 cm (1.5-3 inches). It naturally attaches itself to rocks using a filament it produces called a byssal thread, forming large colonies.
The estuaries of Galicia (Rías Gallegas) are an ideal habitat given the temperature and nutrients available in the seawater. The mussels grown here are of optimal size and quality. They are farmed on ropes hanging from large floating rafts, and they reproduce by laying millions of eggs. They reach a marketable size starting at one year of age. At this point, the ropes are pulled out of the water and they are cleaned on deck with lots of water and selected based on their size.
Water quality is the main criterion for establishing the boundaries between organic and conventional mussels. According to organic aquaculture regulations, shellfish with a green label must be produced in polygons located in high-quality sanitary zones. In addition to mussels, the rest of the ingredients come from environmentally friendly agriculture and are certified by the Organic Agriculture Regulatory Council. All of this, along with its production process, makes it a value-added product that is more expensive than other products.