We always say it, ad nauseam, but we will never get tired of doing it. The gastronomic products in Made in Spain Gourmet are excellent, in addition to being excellent, because of the people behind them. La Conservera de Tarifa is another clear example of this.

• Canning of Tarifa: patience and quality
• Respect for the environment and sustainable economy
• Its secrets: its cooker and the way of fishing

The market is infested with brands and products, so finding your space, or the space that one would like to have, is very difficult, in many cases it becomes a chimera and ends up leading us to copy others (sometimes, not the best of them) to scratch market share. And what is not very flattering, trying to seduce a type of consumer who may not appreciate our differentiation. The key to seducing is showing yourself as you are, explaining why you are the way you are, it's that easy. The objectives will not be achieved in two days, because one of the most common mistakes is that communicating your added values ​​only once is enough for it to be engraved in the minds of potential customers. Big mistake! You have to be very repetitive due to the large number of messages we receive every day and because the competition not only wants their market share, they want yours too. So you have to have a long-term vision, but be consistent.

Canning of Tarifa: patience and quality

The ingredients of success in the gourmet product are a sum of tangible values, but also intangible ones, which produce a visible balance in the consumer, and that is what really differentiates one brand from another.

La Conservera de Tarifa combines the values ​​of craftsmanship and tradition in its way of making its products. In other words, it does not manufacture mechanized, but everything is manual, maintaining the process since 1910, more than 100 years! Conveying that things well done are those that have been done in a way all their lives, period. Because the time invested to do things well is compensated in the final result of the product.

Once we have a way of doing things that makes them unique, you can't go wrong with the product. And here they also got it right with a magic triangle: fish from the Strait of Gibraltar, salt and top quality oil. Thus they guarantee excellence, nothing else is needed.

Respect for the environment and sustainable economy

The Mediterranean Sea has been uncontrollably overexploited until not many years ago, when the European Union rightly established quotas for each category of fish, to guarantee the regeneration of each species. The "bad arts" of fishing with huge boats and careless with the way of doing it, has depleted several of the species, and some areas are no longer attractive for fishing. The Tarifa Cannery has maintained its rigor and tradition with artisanal fishing, with boats of limited dimensions, taking care of the forms, being sensitive in how, and of course, scrupulously respecting the fishing levels of each species.

As a consequence, other rewards are obtained such as the maintenance of the local economy, squaring the circle from the origin of fishing to manufacturing. Because they employ families of Fair for the manual stowage of the fish (by the way, 100% are women), with which the feeling of belonging is enormous for their countrymen, because they contribute to the growth of their economy... completely from proximity.

Its secrets: its cooker and the way of fishing

One of the secrets of the preserves of the Tarifa Cannery, and essential for flavor and maintaining all texture conditions and vitamins, is the cooked fish. In your case they have a master cooker that has been around for a lifetime and it could be said that it is almost like the Coca Cola formula for them. Once again we find the balance between the person, expert and aware that everything has its time, and the quality of the selected product.

Also unique is the manner and method called Ike jime (in Japanese) with which they fish the Red tuna Wild in the Strait. The difference from Trap is that they fish it individually and when the tuna bites the hook, an electric shock is produced which numbs the animal and produces a much softer death, which means that the tuna does not suffer and does not release histamines at the time of death .

This method of catching towards the end makes the tuna meat much softer and purer, apart from a unique and much more sustainable method. Their canned wild tuna from the strait are unique in the world, and they keep only the best parts of the tuna for canning in oil; Andiron, tarantello y Belly …. The Gold of the Strait

What a pleasure it is to taste the wild red tuna from the Conservera de Tarifa in a salad or together with a stew of peppers with a splash of EVOO! How many gastronomic treasures do we have in Spain to discover.