The bluefin that we use is fished in the Mediterranean Sea (FAO 371-372 and 373) by purse seine fleets.
 
Subsequently, the fattening stages are carried out in the farms located on the coast in order to obtain the optimal infiltration of fat. Tuna are basically fed with blue fish such as sardine or mackerel.
We call it “wild” because it is not a fish that is farmed in a fish farm since it is an egg, it has been born and has grown wild in the sea, and only in the final stage it has been in a farm in the Sea coast.
And of course all the process is controlled by the ICCAT (International Commission for the Conservation of the Atlantic Tuna).
Regarding certifications, there is no “certification” or information included in the tin itself. What we have for each batch of bluefin tuna that we buy, is the corresponding ICCAT document, in which is detailed all the traceability of the fishes:
Information about capture (ships, nationality, ICCAT register number of the ship, date, number of fishes, weight…)
Commercial information regarding the alive fishes (number of fishes, company, farm of destination, date,
Information about transference of the fishes: transfer declaration, ship, nationality, etc.
Information about feed  (farm, localization, cage number, number of fishes, weights, etc)
Information about sacrifice (date, number of fishes, weight, ..)
Commercial information: port of export, seller company, date, buyer company, etc.
Each of this information with the validation of the government authorities of each department.
It is delicious. Its taste is more intense than the white tuna and the meat has a special firm texture. It’s also an excellent source of protein, vitamins, minerals and Omega 3 fatty acids and has heart-healthy properties.