Food & Beverage

Sep 1, 2015

With Quality and Environment in Mind

Frinsa is one of the largest European manufacturers of canned tuna fish and seafood. The company was founded in Ribeira, Galicia, Spain, in 1961.

The company's main mission is to produce top-quality canned food, focusing its efforts on meeting clients' expectations in a sustainable and environmentally-friendly way, holding the most important certificates in quality, food safety and the sustainability of fishing resources. Furthermore, it collaborates with the major organizations in the protection of marine resources.

Frinsa is the supplier of the major European chains' own brands and also manufactures its own brands FRINSA (gourmet) and RIBEIRA.

Quality and Environment

Frinsa's main objective is to obtain the highest-quality products. In order to achieve this essential principle, the company is involved in a process of continuous improvement, which constitutes the cornerstone to attain the highest standards of quality and respect for the environment.

Thanks to the strict traceability of all raw materials, it is guaranteed that only species and specimens whose sustainability is assured, sourced from areas and obtained through fishing techniques that are respectful and sustainable, are used in the processes.

Meanwhile, a sizable quality-control team, both human and technological, provides all means necessary to guaranty the utmost quality and safety of the canned products. Thanks to all the resources committed to continuous improvement, the company has been awarded and retained, over the years, some of the most important certifications concerning quality, food safety, and the sustainability of fishing stocks.

Frinsa strives to respond to the expectations of the clients, allowing the brand to attain the highest levels of quality, satisfaction, and response to their needs. They are however aware that the cycle of continuous improvement must continue, and for this reason shall carry on striving to satisfy the expectations of all those consumers who have deposited all their confidence in the products.

Albacore Tuna

"Albacore Tuna (Thunnus alalunga), also known as albacore tuna, is an oily fish belonging to the Tunidae family. It is highly appreciated, due to its intense flavor and the soft texture of its white flesh. The fishing season or "costera del bonito" is between May and October, when it can be found in large groups in the Cantabrian Sea."

Frinsa Albacore Tuna is caught on the coast of the Cantabrian Sea, using traditional angling methods and catching them one by one, thereby assuring the quality of the product and protecting the environment.

Razor Clams in Brine

The razor clam (Ensis ensis) is a bivalve characterized by its long, arched valves. It lives in shallow waters, burying itself vertically in the sand and leaving a characteristic marking on the surface, in the shape of an eight. It feeds off plankton, which it absorbs through its gills."

Frinsa razor clams are caught in the Galician Estuaries. After selecting the finest specimens, they are subjected to a cleaning process to eliminate the sand. Then their hepatopancreas is removed, to enhance the flavor of the meat and they are packed by hand.

Mussels in pickle sauce

"The mussel is a bivalve that lives in the Atlantic. In a wild state it is attached to rocks in shallow, tidal areas and feeds off phytoplankton which it retains by filtering the water.

The mussels found in the Galician Estuaries (Mytilus galloprovincialis) are farmed on rafts or floating platforms from which ropes hang, submerged in the water, to which the mussels are attached. The largest mussel-farming region in the world is the Arousa Estuary."

Frinsa mussels come exclusively from Galicia. They are selected from the rafts at the estuary entrances, where the best nutrients are located. After being classified and cleaned, they are dehydrated and fried in Olive Oil, which prevents the sauce from spoiling, guarantees their texture and gives them a special bouquet. The canning and packing operations are done by hand, adding a mild, characteristic brine made in accordance with traditional recipes, to enhance the flavor of the mussels.

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