The canned spring mackerel tuna has been sold out (sales will resume depending on the production situation next spring). Instead, they are selling canned autumn mackerel tuna, which miraculously managed to make only a little. The recipe and usage are the same as canned tuna in spring mackerel, Autumn mackerel has a tighter flesh, so the texture is closer to that of a more common canned tuna. [A special canned tuna using freshly caught seasonal tuna] The spring tuna that has reached the spawning season is exceptionally tender in its flesh. The ban is lifted around April 20 every year, and the mackerel fishing at the Goshiki Fishery Cooperative on Awaji Island. The tuna that gather off the coast of Goshiki for spawning are the fattest and softest of the year It is characterized by its unraveling flavor and mouthfeel. As soon as the fish is landed, Cooked, canned. Based on Naruto's kelp broth, extra virgin olive oil, Using naturally cultivated bay leaf, etc. With an elegant seasoning that can only be made with fresh ingredients, it is finished in canned tuna without compromising the taste of the ingredients. Use a sardines that are damaged or too large to buy from. When the fishing season begins, it is a tuna that is landed every day. The meat of the tuna at this time of year is soft and delicate. Even if they just bump into each other a little when raising it with a net, The drawback is that it is easily scratched and cracked. If something is scratched or too big to handle, Even if there is no problem with taste or quality, there is no buyer It has become a source of concern among fishermen. I want to save the tuna that is treated as such a B item! From the thought of This "canned tuna of mackerel" series was born. [How to use] ・With salad ・Combine with mayonnaise and soy sauce for rice balls ・ As an ingredient for sandwiches ・ For pasta with oil