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The upper and finest part of the loin is used to create the most delicious tuna you will ever have tasted.
Only smaller 9kg to 15kg pole-caught fish are used, which are hand selected on a daily basis.
The fish are prepared the same day they are caught and if the catch that day is of not good enough quality, then they simply do not produce. The production is very fastidious; tunas are washed 4 times and put in special tuna ‘Jacuzzi’ to make sure the meat is perfectly clean.
The tuna must then remain in the can for one year to mature and soften.
We have been importing Serrats from Vizcaya, Spain for some time to sell in our own shop in Bath and have always been so impressed with their quality and consistency. Theirs is a truly artisan business that respects and upholds traditional fishing methods and is dedicated to the produce of their coast and region.
Others may have a more well-known name, but this small fifth generation family business established in 1890 is the real McCoy.
While Serrats methods are traditional, their facilities are modern. They start with exceptional raw materials from the Bay of Biscay: the finest White (bonito) Tuna, Anchovies and Sardines.
Serrats prepare their fish daily without additives or preservative and then preserve only in olive oil.
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The Fine Cheese Co. is a maturer, wholesaler, retailer and exporter of artisan British cheeses. We are based in historic Bath, founded by the Romans and famous for its beautiful Georgian architecture - alongside Venice the only World Heritage city in Europe.
We have been cheese specialists for twenty years, and from the start we have nurtured and supported the cream of British cheese-makers. We stock over a hundred hand-made British cheeses: from rediscovered gems such as Devon Oke, a hard but creamy cows’ milk cheese made to the original seventeenth century recipe, to Lord of the Hundreds, an unpasteurised mature sheep’s milk cheese made in the style of an Italian Pecorino.
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