The smoking process begins by peeling the tuna, then the bones are removed and trimmed creating strands of 4/6 kg.
The fillets of tuna are covered with salt, a mix of coarse salt and salt and left many hours waiting for the meat of the fish to absorb the perfect amount.
It is then transferred to the smokehouse, where the combustion of fine beech woods begins the real smoking process, which can last from 7 to 9 hours, all at very low temperatures.
Once smoked, the tonnoa will have to store a night in a 4-degree cell in order to compact its fine meats.
The last process is the pre-slicing that takes place through specialized machines.
The slices of tuna, once pre-sliced, are placed in the plates manually, separated from one another by an interlude that prevents them from sticking to one another.
All respecting the ancient Sicilian traditions and never wanting to mechanically speed up the time of each single process.
Tuna, Salt, Smoke.