Tuna

The tuna used by Calvo is Yellowfin, caught by our own fleet of boats and transported in isothermic containers and refrigerators to our factories, where they are defrosted, cut, cleaned and prepared for cooking.

Once cooked, the automatic packing phase begins, in which the tuna loins are placed in the packages and covered with liquid: vegetable oil, olive oil, pickling marinade or water, according to the type.

We then continue on to the sterilization phase, in which our products are preserved for years without the need for refrigeration.

Lastly, following a strict quality control process, our products are grouped together for delivery.

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Mussels

For its canned products, Calvo uses the mussels from the Galician estuary rivers, known for their nutritional value and exquisite taste.

The cultivation of the mussel is done in flat bottomed boats. The boats consist of a raft at water level which supports a framework. Cords hang down from the framework which the mussels are attached to for their cultivation.

Once the mussel has been gathered, it is transported to our factory where the elaboration process beings.

In the first stage, the mussels are washed and cooked so as to later separate the shell from the meat of the mussel.

Next, the sauces are prepared and cooked (pickling marinade, scallop sauce, etc), adding the sauce to the mussel meat in the cans. Then the product is sterilized, which guarantees the safe consumption for up to four years without the need for refrigeration.

Lastly, following a strict quality control process, our products are grouped together for delivery.

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Sardines

The process begins when we receive the fish at our plant and they undergo the necessary quality control procedures.

Once cut and cleaned, they are manually packaged, then steam cooked. The cans are turned over by a machine, thanks to which our sardines are known as the “silver sardines.”

The liquid is then added to cover, according to the variety: olive oil, vegetable oil, pickling marinade or tomato.

They then proceed to the sterilization process, where, following a strict quality control process, our products are grouped together for delivery.

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ARTISANAL PRODUCTS

Giant Mussels

After cooking the mussels, the remainder of the process is entirely artisanal.

The largest mussels are chosen manually, one by one, and are placed in a container with bay leaves.
Then pickling marinade, made with olive oil, is added.

Calvo’s Giant Mussels are sold in two formats: 4/6 and 6/8 pieces per can.

Baby Squid in their Ink

The squid are first cleaned manually, and then stuffed with their tentacles.

Once cooked and cooled, the sauce, prepared during the cleaning process, is added. The main ingredients of the sauce are olive oil and fresh tomatoes.

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Ventresca Tuna (Tuna Belly Fillets)

Ventresca is the most appreciated part of the tuna. It is obtained cutting the piece that is comprised of the ventral fin up to the beginning of the head of the tuna, formed by overlapping layers.

Our production process is completely artisanal, and carried out very carefully.

In the first phase, the ventral area is cooked in water with onion and bay leaves.
Then, the fillets are carefully cleaned, one by one.

Lastly, they are packaged in olive oil and sterilized for preservation that lasts for years without the need of refrigeration. .

Tuna Fillets in Olive Oil

Calvo’s light tuna fillets in olive oil are sold in 215 gram glass jars.

Their manufacturing process is completely artisanal: the tuna fillets are positioned vertically around the sides of the jar, the olive oil is added and it is sterilized for preservation during years without refrigeration.

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