Skipjack tuna with a touch of lemon

On a global scale, most of the skipjack tuna ends up in tins. But don’t think that it under delivers in taste: the fish meat is firm, round and fatty. Because it's canned, you can keep it forever - and the hint of lemon makes this variety delicious and fresh.

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Origin

Mandhoo 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 the island 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 fisherman Zaky fish is not only a source of income, but also a daily meal. Before the boat ships out, the crew sit together and share dishes of which more than half has been prepared with tuna.

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Fishing Method

The tuna fishermen in Mandhoo fish with a pole and line. 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 almost no by-catch 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 Fish 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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