Skipjack in olive oil

Globally most of the skipjack tuna ends up in a can after catch. But don’t think that the fish taste less because of it: this small-sized tuna is big in flavor and has a soft structure because of the added olive oil. Because it’s canned, you can keep it for a very long time. Though, we often reach the bottom of the can way before its due date, it just tastes that good.

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Origin

Maandhoo has the same white sandy beaches and palm trees like the bounty islands that the Maldives are known for. But expensive resorts, golf courses or honeymooners can’t be found here, because Maandhoo is all about fish. Tuna to be more exact. This is home to our skipjack tuna.

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Fish with a story

For tuna fisher Zaky, fish is not only a source of income, but also a daily meal. On the Maldives tuna is an ingredient in all daily meals - even on board more than half of the food consists of tuna fish.

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Fishing method

The tuna fishermen in Maandhoo fish with a rod. One by one, fish by fish. When it’s time, the fishermen all stand on the back of the boat with their rod. Each caught tuna is swung to the back.

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The tuna fish is caught by putting the net over the full width of the boat. The good thing about this traditional method is that they only catch real tuna. There’s no bycatch nor environmental damage - and because many fishermen are needed for this method, it creates jobs and provides for the small coastal communities.

Straight from the ocean

At Sea Tales we want you to know what the origin is of your fish and what has happened between the catch and your frying pan. We believe that a fully transparent chain makes it easier to choose for fair products - and to enjoy your fish totally guilt-free.

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