{"id":10947,"date":"2024-09-10T18:55:02","date_gmt":"2024-09-10T16:55:02","guid":{"rendered":"https:\/\/www.conservasortiz.com\/frequently-asked-questions\/"},"modified":"2024-09-18T13:42:10","modified_gmt":"2024-09-18T11:42:10","slug":"frequently-asked-questions","status":"publish","type":"page","link":"https:\/\/www.conservasortiz.com\/en\/frequently-asked-questions\/","title":{"rendered":"Frequently Asked Questions"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"10947\" class=\"elementor elementor-10947 elementor-10935\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5786974 e-flex e-con-boxed e-con e-parent\" data-id=\"5786974\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;shape_divider_bottom&quot;:&quot;zigzag&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-shape elementor-shape-bottom\" aria-hidden=\"true\" data-negative=\"false\">\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 1800 5.8\" preserveAspectRatio=\"none\">\n  <path class=\"elementor-shape-fill\" d=\"M5.4.4l5.4 5.3L16.5.4l5.4 5.3L27.5.4 33 5.7 38.6.4l5.5 5.4h.1L49.9.4l5.4 5.3L60.9.4l5.5 5.3L72 .4l5.5 5.3L83.1.4l5.4 5.3L94.1.4l5.5 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.4 5.3L161 .4l5.4 5.3L172 .4l5.5 5.3 5.6-5.3 5.4 5.3 5.7-5.3 5.4 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.5 5.3L261 .4l5.4 5.3L272 .4l5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.7-5.4 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.7-5.3 5.4 5.4h.2l5.6-5.4 5.5 5.3L361 .4l5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.7-5.4 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.6-5.4 5.5 5.3L461 .4l5.5 5.3 5.6-5.3 5.4 5.3 5.7-5.3 5.4 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1L550 .4l5.4 5.3L561 .4l5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.4 5.3 5.7-5.3 5.4 5.3 5.6-5.3 5.5 5.4h.2L650 .4l5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.4h.2L750 .4l5.5 5.3 5.6-5.3 5.4 5.3 5.7-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.7-5.4 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.4h.2L850 .4l5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.4 5.3 5.7-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.7-5.4 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.4 5.3 5.7-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.7-5.4 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.7-5.4 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.7-5.3 5.4 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.6-5.4 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.7-5.3 5.4 5.4h.2l5.6-5.4 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.7-5.4 5.4 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.5 5.4h.1l5.6-5.4 5.5 5.3 5.6-5.3 5.5 5.3 5.6-5.3 5.4 5.3 5.7-5.3 5.4 5.3 5.6-5.3 5.5 5.4V0H-.2v5.8z\"\/>\n<\/svg>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ce0a159 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"ce0a159\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Frequently Asked Questions<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fc13d77 elementor-widget-divider--separator-type-pattern elementor-widget-divider--no-spacing elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"fc13d77\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\" style=\"--divider-pattern-url: url(&quot;data:image\/svg+xml,%3Csvg xmlns=&#039;http:\/\/www.w3.org\/2000\/svg&#039; 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Open links with Enter or Space, close with Escape, and navigate with Arrow Keys\">\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4520\" class=\"e-n-accordion-item\" open>\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"1\" tabindex=\"0\" aria-expanded=\"true\" aria-controls=\"e-n-accordion-item-4520\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> How is White Tuna fished? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4520\" class=\"elementor-element elementor-element-4dd2665 e-con-full e-flex e-con e-child\" data-id=\"4dd2665\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4520\" class=\"elementor-element elementor-element-80805e0 e-flex e-con-boxed e-con e-child\" data-id=\"80805e0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d935b4d elementor-widget elementor-widget-text-editor\" data-id=\"d935b4d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>There are different techniques to catch White Tuna. At Conservas Ortiz, we only use traditional fishing methods that ensure fish quality and freshness, and selective fishing.<br \/>Our White Tuna is individually line-caught, using live bait and trolling techniques. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4521\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"2\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-4521\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> Is it true that Ortiz's White Tuna is individually line-caught? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4521\" class=\"elementor-element elementor-element-58debe7 e-con-full e-flex e-con e-child\" data-id=\"58debe7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4521\" class=\"elementor-element elementor-element-f49b27f e-flex e-con-boxed e-con e-child\" data-id=\"f49b27f\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-643141f elementor-widget elementor-widget-text-editor\" data-id=\"643141f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Fishing sustainability in our seas is one of the problems currently facing the environmental sector. At Conservas Ortiz, we are committed to safeguarding the future of our catches and the species\u2019 regeneration process. That is why we use the traditional live bait and seine fishing technique to catch White Tuna and \u2018encircling\u2019 for anchovies.  <\/p>\n<p>The first technique uses fresh and alive bait to attract the fish more effectively. This bait is usually made up of small fish. <\/p>\n<p>The first step is to retrieve the bait from the sea carefully. This is done by using nets and then placing them in nurseries where they can live for several days. The fishermen use hoses to simulate a school of fish to create the movement of the fish.  <\/p>\n<p>When fishing begins, the fishermen line up on one side of the boat. The rods are fitted with a short line, and the hooks are already prepared with live bait. When the school is made up of very large fish, they are fished in pairs.<br>Live baiting is a traditional fishing method that anglers have used throughout history in the Bay of Biscay.<br>On the other hand, the encircling technique uses a large rectangular net to surround the shoal of anchovies.  <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4522\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"3\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-4522\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> What is the difference between White Tuna and other Tuna? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4522\" class=\"elementor-element elementor-element-d177c38 e-con-full e-flex e-con e-child\" data-id=\"d177c38\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4522\" class=\"elementor-element elementor-element-eec6c45 e-flex e-con-boxed e-con e-child\" data-id=\"eec6c45\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d855c12 elementor-widget elementor-widget-text-editor\" data-id=\"d855c12\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>White Tuna (Thunnus alalunga), also called Longfin Tuna, stands out for its fine flavor, smooth texture, and white flesh, which have been appreciated in the Bay of Biscay for centuries.<\/p>\n<p>It is a blue fish that lives in temperate waters, at a medium depth, and in the Bay of Biscay, it is caught during the summer fishing season (from July to October).<\/p>\n<p>As for Tuna (Thunnus albacares or Thunnus obesus), it is a larger fish belonging to the tuna family and is of good quality, although different from White Tuna. Its flesh is darker and has a tougher and more compact texture.<br>Two dorsal fins, generally well separated, are a common characteristic of tuna. Its back is dark blue, and its belly is silver, without spots, which allows it to blend in with the aquatic environment.  <\/p>\n<p>There are different species within the tuna family, such as Thunnus thynnus, usually known as Bluefin Tuna; a variety highly appreciated in Japanese cuisine and very rarely canned since it is mainly used fresh.<\/p>\n<p>The first technique uses fresh and alive bait to attract the fish more effectively. This bait is usually made up of small fish. <\/p>\n<p>The first step is to retrieve the bait from the sea carefully. This is done by using nets and then placing them in nurseries where they can live for several days. The fishermen use hoses to simulate a school of fish to create the movement of the fish.  <\/p>\n<p>When the fishing begins, the fishermen line up on one side of the boat. The rods have short lines, and the hooks are already baited with live bait. If the school consists of very large fish, they fish in pairs.  <\/p>\n<p>The practice of live bait is a traditional fishing method widely used throughout history by fishermen in the Cantabrian Sea. The purse seine technique, on the other hand, is a system that uses a large rectangular net to encircle the shoal of anchovies.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4523\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"4\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-4523\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> What is White Tuna Ventresca, and how do we prepare it at Ortiz? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4523\" class=\"elementor-element elementor-element-ebcea84 e-flex e-con-boxed e-con e-child\" data-id=\"ebcea84\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4523\" class=\"elementor-element elementor-element-893bc9c e-con-full e-flex e-con e-child\" data-id=\"893bc9c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-53aceeb elementor-widget elementor-widget-text-editor\" data-id=\"53aceeb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The ventresca (belly) is the softest and most delicate part of the White Tuna. It is a triangle-shaped section on the fish\u2019s underside near the head. The difference lies in its characteristic flavor with a much finer and more delicate taste than the rest, resulting in an exquisite delicacy.  <\/p>\n<p>We prepare our white tuna belly fillets using traditional methods, with great care and attention to detail. Our most expert hands are in charge of carefully cleaning, selecting the best fillets one by one, and hand-packing this unique quality product. <\/p>\n<p>When it comes to tasting it, a simple way to prepare white tuna belly fillets is with a drizzle of good extra virgin olive oil. However, it also opens up many possibilities for preparing exquisite salads, appetizers with piperrada (onion, tomato, and peppers), with poached tomato and onion, ratatouille, etc. In terms of pairing, given the tenderness of the belly fillets, we can assure you that a young red wine or an aged white wine with its complexity would delight the palate. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4524\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"5\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-4524\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> Is anchovy the same as boquer\u00f3n? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4524\" class=\"elementor-element elementor-element-c193f30 e-flex e-con-boxed e-con e-child\" data-id=\"c193f30\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4524\" class=\"elementor-element elementor-element-f0f93eb e-con-full e-flex e-con e-child\" data-id=\"f0f93eb\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8e0c245 elementor-widget elementor-widget-text-editor\" data-id=\"8e0c245\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Yes, anchovies and boquerones are the same species (Engraulis encrasicholus). In general, the term \u2018anchovy\u2019 or \u2018bocarte\u2019 is used in the north of Spain, while in the southern half of the country, \u2018boquer\u00f3n\u2019 is used. Moreover, the same term is usually used when they are presented fresh or marinated in vinegar, whereas if they have undergone the salting process, they are called anchovies.  <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4525\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"6\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-4525\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> Is it true that canned fish products improve over time, like wine? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4525\" class=\"elementor-element elementor-element-0a8038d e-flex e-con-boxed e-con e-child\" data-id=\"0a8038d\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4525\" class=\"elementor-element elementor-element-f51208a e-con-full e-flex e-con e-child\" data-id=\"f51208a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c45b317 elementor-widget elementor-widget-text-editor\" data-id=\"c45b317\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Yes. The freshly sterilized product undergoes a series of changes in flavor due to the interaction between the fish and the liquid in which it is bathed (olive oil or escabeche). <\/p>\n<p>As months go by, the White Tuna in olive oil becomes more mellow and tasty; that is why a White Tuna with a year of aging is better than at the first moment.<\/p>\n<p>These changes are more critical during the months following sterilization. That is why at Conservas Ortiz, we keep the products in a \u2018quarantine\u2019 until they are perfectly matured to be enjoyed at their best time and flavor. It is an essential part of the process that requires patience and a solid commitment to the best quality.  <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4526\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"7\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-4526\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> What is the difference between canned and semi-canned products? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4526\" class=\"elementor-element elementor-element-b19ca1c e-flex e-con-boxed e-con e-child\" data-id=\"b19ca1c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4526\" class=\"elementor-element elementor-element-4a3bb2f e-con-full e-flex e-con e-child\" data-id=\"4a3bb2f\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-930db4d elementor-widget elementor-widget-text-editor\" data-id=\"930db4d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A canned product is a product that has been packed in a hermetically sealed container and heat-treated (sterilized) to ensure the destruction or inactivation of any microorganism. As a result, the product can be stored at room temperature for an extended period of time. The shelf life of these products in perfect condition is several years. A great example of this is canned fish.   <\/p>\n<p>On the other hand, a semi-preserved product is a product kept in a watertight container that has undergone a treatment that stabilizes it for a limited period of time. An example is the Anchovy in brine as well as in olive oil, matured by the effect of the salt. They are placed in barrels separated by layers of salt, and to ensure that the salt penetrates well, a weight is placed on top of the barrels.  <\/p>\n<p>The result is that water escapes from the meat, and a series of transformations take place over a period of six months until they mature, modifying their aroma, texture, and flavor. As they are not sterilized products, they should be kept cool or refrigerated. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4527\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"8\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-4527\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> Where and how should I store Anchovies? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4527\" class=\"elementor-element elementor-element-328b7ee e-flex e-con-boxed e-con e-child\" data-id=\"328b7ee\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4527\" class=\"elementor-element elementor-element-2a3fc39 e-con-full e-flex e-con e-child\" data-id=\"2a3fc39\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-38f0264 elementor-widget elementor-widget-text-editor\" data-id=\"38f0264\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The cans, jars, or trays of Anchovy fillet or salted Anchovy should be kept in a cool place or in refrigerated spaces. However, we recommend eating them at room temperature, taking them out of the refrigerator some time before serving, to enhance their flavor and ensure that the oil is not semi-solid due to the effect of the cold. <\/p>\n<p>Once opened, anchovies can be kept refrigerated for a few days as long as they are covered with oil, ensuring that they maintain their full flavor.<\/p>\n<p>In the case of salted anchovies, they should be kept in their container submerged in brine.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4528\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"9\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-4528\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> How do you know if a jar has lost its vacuum or is still airtight? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4528\" class=\"elementor-element elementor-element-e96bb2b e-flex e-con-boxed e-con e-child\" data-id=\"e96bb2b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4528\" class=\"elementor-element elementor-element-bde677b e-con-full e-flex e-con e-child\" data-id=\"bde677b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7e98405 elementor-widget elementor-widget-text-editor\" data-id=\"7e98405\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Jar lids have a \u2018safety button\u2019 \u2013 also called a click-clack \u2013 consisting of two embossed circles, visible on the center of the lid. A jar\u2019s contents are in good condition if the center of the metal lid (safety button) is not inflated. If it is \u2018inflated,\u2019 it should not be consumed, as air may have entered, and therefore the deterioration process of the product may have started. We can detect it if we hear a click-clack sound when exerting a slight pressure on the safety button.<br \/>If we hear a \u2018pop\u2019 when we open the can, it means that the can has lost its vacuum and is therefore not suitable for consumption.   <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-4529\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"10\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-4529\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> How can you tell from the can whether a product is in good condition? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4529\" class=\"elementor-element elementor-element-f7a4ee3 e-flex e-con-boxed e-con e-child\" data-id=\"f7a4ee3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-4529\" class=\"elementor-element elementor-element-d1ea376 e-con-full e-flex e-con e-child\" data-id=\"d1ea376\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1214ac6 elementor-widget elementor-widget-text-editor\" data-id=\"1214ac6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>We recommend taking into account the following indications to make sure that a canned product is in perfect condition:<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8a8d10f elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"8a8d10f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-check\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M173.898 439.404l-166.4-166.4c-9.997-9.997-9.997-26.206 0-36.204l36.203-36.204c9.997-9.998 26.207-9.998 36.204 0L192 312.69 432.095 72.596c9.997-9.997 26.207-9.997 36.204 0l36.203 36.204c9.997 9.997 9.997 26.206 0 36.204l-294.4 294.401c-9.998 9.997-26.207 9.997-36.204-.001z\"><\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Reject any product with a convex bottom.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-check\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M173.898 439.404l-166.4-166.4c-9.997-9.997-9.997-26.206 0-36.204l36.203-36.204c9.997-9.998 26.207-9.998 36.204 0L192 312.69 432.095 72.596c9.997-9.997 26.207-9.997 36.204 0l36.203 36.204c9.997 9.997 9.997 26.206 0 36.204l-294.4 294.401c-9.998 9.997-26.207 9.997-36.204-.001z\"><\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Reject those with leaking contents or perforations.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-check\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M173.898 439.404l-166.4-166.4c-9.997-9.997-9.997-26.206 0-36.204l36.203-36.204c9.997-9.998 26.207-9.998 36.204 0L192 312.69 432.095 72.596c9.997-9.997 26.207-9.997 36.204 0l36.203 36.204c9.997 9.997 9.997 26.206 0 36.204l-294.4 294.401c-9.998 9.997-26.207 9.997-36.204-.001z\"><\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">When opening them, check that the appearance, color, and smell are those of the product and the canned preparation.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-45210\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"11\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-45210\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> What is the difference between best-before date and use-by date? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45210\" class=\"elementor-element elementor-element-b4f3ff7 e-flex e-con-boxed e-con e-child\" data-id=\"b4f3ff7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45210\" class=\"elementor-element elementor-element-d4f3bb8 e-con-full e-flex e-con e-child\" data-id=\"d4f3bb8\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1a29c6f elementor-widget elementor-widget-text-editor\" data-id=\"1a29c6f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The expiry date is indicated on products with a very short shelf life, including the day and month of expiry. From the day after the specified date, sale is prohibited and the products should not be consumed. <\/p>\n<p>The best-before date is indicated for medium and long-life products such as canned and semi-canned products. This date indicates the moment up to which all the properties or characteristics of the product can be guaranteed and must appear together with the preservation and storage conditions. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-45211\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"12\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-45211\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> Do canned products contain anisakis? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45211\" class=\"elementor-element elementor-element-04a4968 e-flex e-con-boxed e-con e-child\" data-id=\"04a4968\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45211\" class=\"elementor-element elementor-element-62a4647 e-con-full e-flex e-con e-child\" data-id=\"62a4647\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-04931ac elementor-widget elementor-widget-text-editor\" data-id=\"04931ac\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The use-by date is indicated on products with a very short shelf life and must contain the day and month of expiry. It is forbidden to sell them from the day after the expiry date, and they should not be consumed.<\/p>\n<p>The canning industry has a series of particular obligations in this respect, and at Conservas Ortiz, we strictly follow the current regulations and submit our products to rigorous quality controls.<\/p>\n<p>In addition to the analyses performed when the fish is delivered, there are a series of standardized controls during the process and constant quality inspections on the final product. In addition to these controls, we have implemented a series of best practices in the production process that are observed and recorded on a daily basis. The method applied is different depending on the type of product.<br>The boquerones, for example, are subjected to a freezing process prior to freezing at -20\u00baC for the time necessary to eliminate anisakis.<br>The products of White Tuna, other bluefish, and shellfish are put through a sterilization process that reaches 120\u00ba, which guarantees the total elimination of the parasite.  <\/p>\n<p>Salted Anchovies undergo a maturation process to reach a salinity sufficient to eliminate the parasite completely.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-45212\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"13\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-45212\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> How to cook in a bain-marie? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45212\" class=\"elementor-element elementor-element-6bc226a e-flex e-con-boxed e-con e-child\" data-id=\"6bc226a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45212\" class=\"elementor-element elementor-element-1da3f29 e-con-full e-flex e-con e-child\" data-id=\"1da3f29\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-96e14fc elementor-widget elementor-widget-text-editor\" data-id=\"96e14fc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Do you want your Conservas Ortiz ready-meals to be tender and juicy? Heat them in a bain-marie. Place the bag in a saucepan with water and put it on the heat. Keep it on the heat for 2 or 3 more minutes after it starts to boil. Finally, serve your recipe in a soup dish. The result is a juicy dish, evenly heated and ready to eat in 2 minutes.     <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-45213\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"14\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-45213\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> How to clean a salted anchovy? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45213\" class=\"elementor-element elementor-element-cf768b7 e-flex e-con-boxed e-con e-child\" data-id=\"cf768b7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45213\" class=\"elementor-element elementor-element-9eb9f36 e-con-full e-flex e-con e-child\" data-id=\"9eb9f36\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b928af elementor-widget elementor-widget-text-editor\" data-id=\"2b928af\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>They can be washed with water or dry cloth to maintain their flavor. The washed anchovies are dried with a dry cloth to drain the water. The tail and the part of the gut are cut with the help of scissors to shape the fillets. Next, the anchovy is opened in its two halves, and the central bone is removed. Finally, put them in a container and cover them with oil, preferably olive oil.    <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-45214\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"15\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-45214\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> How to serve your Ortiz stuffed piquillo peppers? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45214\" class=\"elementor-element elementor-element-c2e2039 e-flex e-con-boxed e-con e-child\" data-id=\"c2e2039\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45214\" class=\"elementor-element elementor-element-9ddf46f e-con-full e-flex e-con e-child\" data-id=\"9ddf46f\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b5580fd elementor-widget elementor-widget-text-editor\" data-id=\"b5580fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Stuffed peppers have a wide range of serving possibilities beyond the classic starter at a celebration. We suggest using one or two stuffed peppers to accompany rice or pasta dishes. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-45215\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"16\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-45215\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> How are salted anchovies prepared? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45215\" class=\"elementor-element elementor-element-a1d013d e-flex e-con-boxed e-con e-child\" data-id=\"a1d013d\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45215\" class=\"elementor-element elementor-element-df925f0 e-con-full e-flex e-con e-child\" data-id=\"df925f0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-468e527 elementor-widget elementor-widget-text-editor\" data-id=\"468e527\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Our preparation process is totally natural and handmade; it is based on traditional techniques whose origin dates back to more than 130 years ago.<\/p>\n<p>Once the fresh anchovies have been beheaded and gutted, they are placed in layers separated by salt and left to mature in barrels for a minimum of 6 months until they reach their optimum maturity. This process gives the anchovy its characteristic and intense flavor. <\/p>\n<p>As with wine, cheese, and ham, the maturation time in the cellar is one of the key factors in achieving the great aroma, intense flavor, and meaty texture of the Anchovy. After the maturation period in the cellar, expert hands carefully individually fillet the anchovies with a knife. <\/p>\n<p>The anchovy is opened in half, the tail is removed, and the bones are cleaned. Thanks to this careful preparation, we get anchovy with a compact meat and an intense flavor. This results in an exquisite delicacy, with an intense aroma, meaty texture, and an unmistakable flavor.  <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-45216\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"17\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-45216\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> What is the difference between salted anchovies and anchovies in olive oil? <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45216\" class=\"elementor-element elementor-element-74aae85 e-flex e-con-boxed e-con e-child\" data-id=\"74aae85\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45216\" class=\"elementor-element elementor-element-80624dd e-con-full e-flex e-con e-child\" data-id=\"80624dd\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-af7662b elementor-widget elementor-widget-text-editor\" data-id=\"af7662b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Salted anchovies require some previous steps before serving (see the last question). Marketed whole in containers, they are arranged in layers separated by salt. Their preparation for consumption requires some work since they must be cleaned \u2013 if desired with water \u2013 and filleted. Salted anchovies maintain a very characteristic flavor and smell, making them the most sought after by haute-cuisine and by experts in the field, as they retain their authenticity and 100% of their taste.   <\/p>\n<p>On the other hand, the Anchovy fillet in olive oil is ready to eat. It has already been cured and is packed, filleted, and submerged in olive oil. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-45217\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"18\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-45217\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><h2 class=\"e-n-accordion-item-title-text\"> Discover mackerel in escabeche <\/h2><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-up\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M177 159.7l136 136c9.4 9.4 9.4 24.6 0 33.9l-22.6 22.6c-9.4 9.4-24.6 9.4-33.9 0L160 255.9l-96.4 96.4c-9.4 9.4-24.6 9.4-33.9 0L7 329.7c-9.4-9.4-9.4-24.6 0-33.9l136-136c9.4-9.5 24.6-9.5 34-.1z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-down\" viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M143 352.3L7 216.3c-9.4-9.4-9.4-24.6 0-33.9l22.6-22.6c9.4-9.4 24.6-9.4 33.9 0l96.4 96.4 96.4-96.4c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9l-136 136c-9.2 9.4-24.4 9.4-33.8 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45217\" class=\"elementor-element elementor-element-95f63ec e-flex e-con-boxed e-con e-child\" data-id=\"95f63ec\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-45217\" class=\"elementor-element elementor-element-dbbc222 e-con-full e-flex e-con e-child\" data-id=\"dbbc222\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2bd9dcc elementor-widget elementor-widget-text-editor\" data-id=\"2bd9dcc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Pickled mackerel is a product for consumers to discover, as its intense flavour and aroma make all dishes unmistakable. Mackerel can be paired with all types of lettuce accompanied by a vegetable vinaigrette; with pasta; or with a variety of vegetables such as carrots, cauliflower, broccoli, and green beans. We can create numerous appetizers with pickled mackerel, such as mackerel with spring onions and black olives, mackerel with Cantabrian anchovies, mackerel and northern bonito skewers, mackerel with piperrada, mackerel with seafood, and more. Pickled mackerel is an ideal appetizer, and what better to pair it with than a sparkling wine that whets the appetite.   <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How is White Tuna fished?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There are different techniques to catch White Tuna. At Conservas Ortiz, we only use traditional fishing methods that ensure fish quality and freshness, and selective fishing.Our White Tuna is individually line-caught, using live bait and trolling techniques.\"}},{\"@type\":\"Question\",\"name\":\"Is it true that Ortiz's White Tuna is individually line-caught?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fishing sustainability in our seas is one of the problems currently facing the environmental sector. At Conservas Ortiz, we are committed to safeguarding the future of our catches and the species\\u2019 regeneration process. That is why we use the traditional live bait and seine fishing technique to catch White Tuna and \\u2018encircling\\u2019 for anchovies.  \\nThe first technique uses fresh and alive bait to attract the fish more effectively. This bait is usually made up of small fish. \\nThe first step is to retrieve the bait from the sea carefully. This is done by using nets and then placing them in nurseries where they can live for several days. The fishermen use hoses to simulate a school of fish to create the movement of the fish.  \\nWhen fishing begins, the fishermen line up on one side of the boat. The rods are fitted with a short line, and the hooks are already prepared with live bait. When the school is made up of very large fish, they are fished in pairs.Live baiting is a traditional fishing method that anglers have used throughout history in the Bay of Biscay.On the other hand, the encircling technique uses a large rectangular net to surround the shoal of anchovies.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between White Tuna and other Tuna?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"White Tuna (Thunnus alalunga), also called Longfin Tuna, stands out for its fine flavor, smooth texture, and white flesh, which have been appreciated in the Bay of Biscay for centuries.\\nIt is a blue fish that lives in temperate waters, at a medium depth, and in the Bay of Biscay, it is caught during the summer fishing season (from July to October).\\nAs for Tuna (Thunnus albacares or Thunnus obesus), it is a larger fish belonging to the tuna family and is of good quality, although different from White Tuna. Its flesh is darker and has a tougher and more compact texture.Two dorsal fins, generally well separated, are a common characteristic of tuna. Its back is dark blue, and its belly is silver, without spots, which allows it to blend in with the aquatic environment.  \\nThere are different species within the tuna family, such as Thunnus thynnus, usually known as Bluefin Tuna; a variety highly appreciated in Japanese cuisine and very rarely canned since it is mainly used fresh.\\nThe first technique uses fresh and alive bait to attract the fish more effectively. This bait is usually made up of small fish. \\nThe first step is to retrieve the bait from the sea carefully. This is done by using nets and then placing them in nurseries where they can live for several days. The fishermen use hoses to simulate a school of fish to create the movement of the fish.  \\nWhen the fishing begins, the fishermen line up on one side of the boat. The rods have short lines, and the hooks are already baited with live bait. If the school consists of very large fish, they fish in pairs.  \\nThe practice of live bait is a traditional fishing method widely used throughout history by fishermen in the Cantabrian Sea. The purse seine technique, on the other hand, is a system that uses a large rectangular net to encircle the shoal of anchovies.\"}},{\"@type\":\"Question\",\"name\":\"What is White Tuna Ventresca, and how do we prepare it at Ortiz?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The ventresca (belly) is the softest and most delicate part of the White Tuna. It is a triangle-shaped section on the fish\\u2019s underside near the head. The difference lies in its characteristic flavor with a much finer and more delicate taste than the rest, resulting in an exquisite delicacy.  \\nWe prepare our white tuna belly fillets using traditional methods, with great care and attention to detail. Our most expert hands are in charge of carefully cleaning, selecting the best fillets one by one, and hand-packing this unique quality product. \\nWhen it comes to tasting it, a simple way to prepare white tuna belly fillets is with a drizzle of good extra virgin olive oil. However, it also opens up many possibilities for preparing exquisite salads, appetizers with piperrada (onion, tomato, and peppers), with poached tomato and onion, ratatouille, etc. In terms of pairing, given the tenderness of the belly fillets, we can assure you that a young red wine or an aged white wine with its complexity would delight the palate.\"}},{\"@type\":\"Question\",\"name\":\"Is anchovy the same as boquer\\u00f3n?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, anchovies and boquerones are the same species (Engraulis encrasicholus). In general, the term \\u2018anchovy\\u2019 or \\u2018bocarte\\u2019 is used in the north of Spain, while in the southern half of the country, \\u2018boquer\\u00f3n\\u2019 is used. Moreover, the same term is usually used when they are presented fresh or marinated in vinegar, whereas if they have undergone the salting process, they are called anchovies.\"}},{\"@type\":\"Question\",\"name\":\"Is it true that canned fish products improve over time, like wine?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. The freshly sterilized product undergoes a series of changes in flavor due to the interaction between the fish and the liquid in which it is bathed (olive oil or escabeche). \\nAs months go by, the White Tuna in olive oil becomes more mellow and tasty; that is why a White Tuna with a year of aging is better than at the first moment.\\nThese changes are more critical during the months following sterilization. That is why at Conservas Ortiz, we keep the products in a \\u2018quarantine\\u2019 until they are perfectly matured to be enjoyed at their best time and flavor. It is an essential part of the process that requires patience and a solid commitment to the best quality.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between canned and semi-canned products?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A canned product is a product that has been packed in a hermetically sealed container and heat-treated (sterilized) to ensure the destruction or inactivation of any microorganism. As a result, the product can be stored at room temperature for an extended period of time. The shelf life of these products in perfect condition is several years. A great example of this is canned fish.   \\nOn the other hand, a semi-preserved product is a product kept in a watertight container that has undergone a treatment that stabilizes it for a limited period of time. An example is the Anchovy in brine as well as in olive oil, matured by the effect of the salt. They are placed in barrels separated by layers of salt, and to ensure that the salt penetrates well, a weight is placed on top of the barrels.  \\nThe result is that water escapes from the meat, and a series of transformations take place over a period of six months until they mature, modifying their aroma, texture, and flavor. As they are not sterilized products, they should be kept cool or refrigerated.\"}},{\"@type\":\"Question\",\"name\":\"Where and how should I store Anchovies?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The cans, jars, or trays of Anchovy fillet or salted Anchovy should be kept in a cool place or in refrigerated spaces. However, we recommend eating them at room temperature, taking them out of the refrigerator some time before serving, to enhance their flavor and ensure that the oil is not semi-solid due to the effect of the cold. \\nOnce opened, anchovies can be kept refrigerated for a few days as long as they are covered with oil, ensuring that they maintain their full flavor.\\nIn the case of salted anchovies, they should be kept in their container submerged in brine.\"}},{\"@type\":\"Question\",\"name\":\"How do you know if a jar has lost its vacuum or is still airtight?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Jar lids have a \\u2018safety button\\u2019 \\u2013 also called a click-clack \\u2013 consisting of two embossed circles, visible on the center of the lid. A jar\\u2019s contents are in good condition if the center of the metal lid (safety button) is not inflated. If it is \\u2018inflated,\\u2019 it should not be consumed, as air may have entered, and therefore the deterioration process of the product may have started. We can detect it if we hear a click-clack sound when exerting a slight pressure on the safety button.If we hear a \\u2018pop\\u2019 when we open the can, it means that the can has lost its vacuum and is therefore not suitable for consumption.\"}},{\"@type\":\"Question\",\"name\":\"How can you tell from the can whether a product is in good condition?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"We recommend taking into account the following indications to make sure that a canned product is in perfect condition:\\n\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\n\\t\\t\\t\\t\\n\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\tReject any product with a convex bottom.\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\tReject those with leaking contents or perforations.\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\tWhen opening them, check that the appearance, color, and smell are those of the product and the canned preparation.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between best-before date and use-by date?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The expiry date is indicated on products with a very short shelf life, including the day and month of expiry. From the day after the specified date, sale is prohibited and the products should not be consumed. \\nThe best-before date is indicated for medium and long-life products such as canned and semi-canned products. This date indicates the moment up to which all the properties or characteristics of the product can be guaranteed and must appear together with the preservation and storage conditions.\"}},{\"@type\":\"Question\",\"name\":\"Do canned products contain anisakis?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The use-by date is indicated on products with a very short shelf life and must contain the day and month of expiry. It is forbidden to sell them from the day after the expiry date, and they should not be consumed.\\nThe canning industry has a series of particular obligations in this respect, and at Conservas Ortiz, we strictly follow the current regulations and submit our products to rigorous quality controls.\\nIn addition to the analyses performed when the fish is delivered, there are a series of standardized controls during the process and constant quality inspections on the final product. In addition to these controls, we have implemented a series of best practices in the production process that are observed and recorded on a daily basis. The method applied is different depending on the type of product.The boquerones, for example, are subjected to a freezing process prior to freezing at -20\\u00baC for the time necessary to eliminate anisakis.The products of White Tuna, other bluefish, and shellfish are put through a sterilization process that reaches 120\\u00ba, which guarantees the total elimination of the parasite.  \\nSalted Anchovies undergo a maturation process to reach a salinity sufficient to eliminate the parasite completely.\"}},{\"@type\":\"Question\",\"name\":\"How to cook in a bain-marie?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Do you want your Conservas Ortiz ready-meals to be tender and juicy? Heat them in a bain-marie. Place the bag in a saucepan with water and put it on the heat. Keep it on the heat for 2 or 3 more minutes after it starts to boil. Finally, serve your recipe in a soup dish. The result is a juicy dish, evenly heated and ready to eat in 2 minutes.\"}},{\"@type\":\"Question\",\"name\":\"How to clean a salted anchovy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They can be washed with water or dry cloth to maintain their flavor. The washed anchovies are dried with a dry cloth to drain the water. The tail and the part of the gut are cut with the help of scissors to shape the fillets. Next, the anchovy is opened in its two halves, and the central bone is removed. Finally, put them in a container and cover them with oil, preferably olive oil.\"}},{\"@type\":\"Question\",\"name\":\"How to serve your Ortiz stuffed piquillo peppers?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Stuffed peppers have a wide range of serving possibilities beyond the classic starter at a celebration. We suggest using one or two stuffed peppers to accompany rice or pasta dishes.\"}},{\"@type\":\"Question\",\"name\":\"How are salted anchovies prepared?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Our preparation process is totally natural and handmade; it is based on traditional techniques whose origin dates back to more than 130 years ago.\\nOnce the fresh anchovies have been beheaded and gutted, they are placed in layers separated by salt and left to mature in barrels for a minimum of 6 months until they reach their optimum maturity. This process gives the anchovy its characteristic and intense flavor. \\nAs with wine, cheese, and ham, the maturation time in the cellar is one of the key factors in achieving the great aroma, intense flavor, and meaty texture of the Anchovy. After the maturation period in the cellar, expert hands carefully individually fillet the anchovies with a knife. \\nThe anchovy is opened in half, the tail is removed, and the bones are cleaned. Thanks to this careful preparation, we get anchovy with a compact meat and an intense flavor. This results in an exquisite delicacy, with an intense aroma, meaty texture, and an unmistakable flavor.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between salted anchovies and anchovies in olive oil?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Salted anchovies require some previous steps before serving (see the last question). Marketed whole in containers, they are arranged in layers separated by salt. Their preparation for consumption requires some work since they must be cleaned \\u2013 if desired with water \\u2013 and filleted. Salted anchovies maintain a very characteristic flavor and smell, making them the most sought after by haute-cuisine and by experts in the field, as they retain their authenticity and 100% of their taste.   \\nOn the other hand, the Anchovy fillet in olive oil is ready to eat. It has already been cured and is packed, filleted, and submerged in olive oil.\"}},{\"@type\":\"Question\",\"name\":\"Discover mackerel in escabeche\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pickled mackerel is a product for consumers to discover, as its intense flavour and aroma make all dishes unmistakable. Mackerel can be paired with all types of lettuce accompanied by a vegetable vinaigrette; with pasta; or with a variety of vegetables such as carrots, cauliflower, broccoli, and green beans. We can create numerous appetizers with pickled mackerel, such as mackerel with spring onions and black olives, mackerel with Cantabrian anchovies, mackerel and northern bonito skewers, mackerel with piperrada, mackerel with seafood, and more. Pickled mackerel is an ideal appetizer, and what better to pair it with than a sparkling wine that whets the appetite.\"}}]}<\/script>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-458de95 e-flex e-con-boxed e-con e-parent\" data-id=\"458de95\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4e71488 elementor-widget elementor-widget-template\" data-id=\"4e71488\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"template.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-template\">\n\t\t\t\t\t<div data-elementor-type=\"container\" data-elementor-id=\"8045\" class=\"elementor elementor-8045 elementor-7872 elementor-7872\" data-elementor-post-type=\"elementor_library\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9f26f56 e-flex e-con-boxed e-con e-parent\" data-id=\"9f26f56\" data-element_type=\"container\" data-e-type=\"container\" id=\"newsletter-en\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-15ba7424 elementor-widget elementor-widget-heading\" data-id=\"15ba7424\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">SUBSCRIBE TO OUR<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-602efb03 elementor-widget elementor-widget-heading\" data-id=\"602efb03\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Ortiz Community<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-63ccc674 elementor-widget-divider--separator-type-pattern elementor-widget-divider--no-spacing elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"63ccc674\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\" style=\"--divider-pattern-url: url(&quot;data:image\/svg+xml,%3Csvg xmlns=&#039;http:\/\/www.w3.org\/2000\/svg&#039; 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There are different techniques to catch White Tuna. At Conservas Ortiz, we only use traditional fishing methods that ensure fish quality and freshness, and selective fishing.Our White Tuna is individually line-caught, using live bait and trolling techniques. Is it true that Ortiz&#8217;s White Tuna is individually line-caught? [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-10947","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.conservasortiz.com\/en\/wp-json\/wp\/v2\/pages\/10947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.conservasortiz.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.conservasortiz.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.conservasortiz.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.conservasortiz.com\/en\/wp-json\/wp\/v2\/comments?post=10947"}],"version-history":[{"count":0,"href":"https:\/\/www.conservasortiz.com\/en\/wp-json\/wp\/v2\/pages\/10947\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.conservasortiz.com\/en\/wp-json\/wp\/v2\/media?parent=10947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}