Hook and line-caught bluefin tuna from south-west Sicily. Caught and preserved by the Adelfio fish craftsmen in Marzamemi. ⁣
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𝐓𝐡𝐞 𝐬𝐭𝐨𝐫𝐲…⁣
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“The tunas are selected one by one by myself, every morning. They are processed within a few hours from capture when the meat is still fresh and soft. They are then put in oil and left to sleep in a dark place for 365 days to preserve all the organoleptic notes. ⁣
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We don’t do as others do, using fish that has been discarded after a morning’s trip to the fish markets. We choose it with the intention of selecting the best specimen and preserving them according to our Sicilian centuries-old tradition. ⁣
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The fish is strictly local, which means it is caught off the coast of southern Sicily by two fishing boats that work exclusively for me. This is what my great grandfather Franco Adelfio did, and this is what I, Gaetano Adelfio, do here in Marzamemi, the southern tip of Sicily, where Africa is closer than Italy.”