Tuscanini Tuna - Part 2

And you know that traditionally the tuna is cooked with steam. Okay. Then other companies bought salt during this stage. We don't. >> So it's nothing. You cook the tuna just whatever. >> Water and steam. >> The tuna ate in the sea. That's why you're cooking though. >> Exactly. >> In a really transparent way. >> I see. We don't have a secret that is the drying process. So here we are in a refrigerated cell at a temperature of 78° and we invest a lot of energy uh on this particular process because the drying process last at least 12 hours. In this phase, all the tuna sticks after the cooking lose their fat and their water. >> So now the tuna is ready for olive oil, I guess. >> No, not yet. We have to clean it. And we do manually the other secret. >> You do or they do? They do. >> They do. >> We do. Now we are going to enter into the center earth of our production. The cleaning of the tuna is a traditional face that is named ma m o n d a is traditional carry on by female. It's something amazing to see with your eyes cuz it's completely handmade. >> Beautiful. So our amazing colleagues start cleaning each cooked and drained tuna stick by removing firstly the skin and the bones. Then by cleaning the entire stick. Here you can see the result of the manual cleaning. The beautiful pinky color yellow fin tuna stick with the other part. The result of the cleaning we don't through them we realize other product under other brands as you can appreciate here there are the different section of the manual cutting of the yellow fin turnar around this is the most valuable part of the tuna the entire sticks >> exactly >> okay >> and then with the result of the same raw material We produce the other sections. In this case, we deal with tuna chunks and we realize with this product other brands >> every day. >> Man, you are one of our biggest fans. >> Everybody knows Yir. >> Yeah. Yeah. It's more popular than me. It's amazing. Everybody loves it. Now we are in the third earth of our production. The filling of the yellow fin tuna fillets into the glass jar. And you see it's a piece of art because it completely carry on manually. And each colleague has to put in a precise way. each fillet fillet by fillet by hand inside each glass jar. And you have to respect the the manuality, the secret stage in respecting the same drain weight. What Orlando just told me something so interesting. It's so you can see everybody's passion here, but they pull it off and they have to measure in their head that everything can have the same measurement act. >> It's not just loses money. >> Yeah. Yeah. It's it's a piece of art. The manuality you have to respect the same train weight piece per piece. It's completely done by using ants and eyes. Space Stat has nominated our Ventresca last April. One of the best 20 fish product in the world. >> It seems so easy but it's really really difficult. >> I would be able to do it for 2 minutes. [Music] >> Here we are close to the final part of our journey. the sterilization process. So after the filling the manual filling of the glass jar, after the filling with olive oil or uh sea water and then the closing of the each single glass jar, we had to sterilize the product to let the product be eaten by human. No. Uh so the stilization process lasts uh roughly 20 30 minutes at a temperature of 120 121°. >> So it sterilizes from all the bacteria. >> Exactly. To eliminate it and to avoid any possibility of contamination, external contamination. >> And after sterilization, the product is perfect for human conception. I'm not as a professional. >> I try as I >> I love that >> tells you. >> Okay. >> Wow. >> In Italy or in Europe in general, we are obliged to declare a specific uh expiry date. The for the tuna preserved in olive oil is 5 years. The other secret, okay, beyond the camera, is that especially with the glass jar, if you put a glass jar away from the sunlight, the direct sunlight, it'll last 10 years. >> Yeah. >> The more >> I put it in the cabinet. >> Yeah. The the more the tuna stays in contact with the olive oil, >> going to taste better. >> Absolutely. >> Guys, I used to age wine. Now I'm going to try >> the tuna. The tuna works as the wine. I'm going to try like the glass ones. Put it away. >> And then you you had to call me back in 10 years. And Orlando, you were right. >> Wow. >> This is Scanini Flet before the stickering process. [Music] Ready? [Music] >> Ready. [Music] >> Okay. >> Okay. So we are ready. Now it's your turn. >> How much do I get? >> H we we will arrange later. It depends on the job on the result. Okay. New splets for you now. New job. Okay. You ready? >> Right. [Music] After you feel everything you you will be judged fine. [Music] Okay. The last one. Perfect. [Music] Man, five star. [Music]