The fish are caught with the help of helicopters, and stored on refrigeration chambers.
 
They are divided by fish size and species. They are deposited in special containers to store them in a frigorific camera.
 
They were kept frozen at -20 degrees Celsius awaiting to supply the next process.
 
Once removed from the frigorific camera they are placed under water jets to accelerate the action of thawing.
 

The tuna enters to the steam tunnel, which is control by a computer that sets the time to achieve the desired texture.
 
This process cuts the fish tail and head, as well as it removes the fish entrails.
 

Once cooked, tuna is sprayed with cold water. This serves to cool and moisturize the fish, avoiding the skin to stick while cleaning.
 
Is the room which funtion is to lower the fish temperature to facilitate the cleanliness.
 
Once cooled, tuna´s skin is removed, as well as it´s bones; leaving loins clean to be canned.
 
Machines of great pressure introduce the appropriate amount of tuna, maintaining its consistency.
 
Depending the type of tuna, water or soil sunflower olive oil are stir in the can.
 
Vacuum sealed, with traditional, or "Easy open" lids, thus ensuring its durability.
 
The cans undergo a process of temperature and pressure achieving the perfect sterilization of the product which guarantees it´s time consumption.
 
Tuna cans are isolated during x days, to see if it have any anomaly.
 

Using modern equipment machines, the cans are labeled.
 
The cans are placed in corrugated cardboard and then send to the different points of sales in the wold.