Good as gold
The Philippines is the no.1 supplier of tuna to the European Union, with exports reaching $12 million in 2016. It is ironic, then, that most Filipinos who buy local canned tuna have limited options in getting the same top quality produce from General Santos City that Europeans rave about.
“Filipinos deserve better,” Phillip Sanchez, general manager of General Nutrifoods Philippines Inc., said in an exclusive interview.
GNPI has rolled out its world-class canned tuna product, Gold Seas Tuna Chunk, last month in a bid to provide an alternative in the market, premium but priced reasonably.
“We have been exporting tuna for the longest time, yet locally we only have options such as adobo-, afritada- and mechado-flavored canned tuna. I believe Filipinos are ready for other flavors,” he added.
Gold Seas uses top of the line Yellow fin tuna loin in gourmet flavors—in olive oil; spring-water; herb and garlic; lemon and pepper; and mild Indian curry—packed in lithograph easy-open cans.
“When we started pipelining Gold Seas Tuna Chunks in April, our early customers thought our product is imported because of the sleek packaging. They told us, ‘Pwede naman pala na better ang i-offer,’” Sanchez said.
Two key factors to ensuring premium quality in every Gold Seas can are GNPI’s sister-company, the General Santos City-based RD Fishing which has its own fleet of fishing vessels to ensure a steady supply of sustainable tuna, as well as Philbest Canning Corporation, whose strict canning process has allowed it to be among the select exporters to penetrate the European market.
“RD Fishing is compliant with EU rules on sustainability, which means our tuna are caught responsibly. This makes it possible for the next generation of Filipinos to see, taste, and enjoy the same premium tuna that we enjoy now,” Sanchez said.
Gold Seas Tuna Chunks has also been certified halal by the Islamic Da’wah Council of the Philippines (IDCP), a member of the World Halal Council. Food that has been certified halal, which means permissible in Arabic, has to meet specific standards from how the animals meant to be eaten are fed and raised to how they are slaughtered and prepared for consumption.
“Whenever you open a can of Gold Seas, you are assured of the purest tuna meat and healthy olive oil,” Sanchez said. “You are getting premium tuna that is traceable from sea-to-plate and swimming its way to your kitchen.”
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Herbed Tuna Salpicao
2 tbsp olive oil
1 head garlic, finely chopped
1 pc small green bell pepper, seeded and chopped
1 pc small red bell pepper, seeded and chopped
1 tbsp Worcestershire sauce
1 tsp Spanish paprika
1 185g can Gold Seas Tuna Chunks in Herb and Garlic Salt and pepper
In a pan over medium heat, add in olive oil and sauté the garlic and the green and red bell peppers. Continue until the bell peppers are soft. Add in the Worcestershire sauce, paprika, tuna chunks, and mix well. Season with salt and pepper if desired.
Tuna Nicoise Salad with Honey Balsamic Dressing
Ingredients for the dressing:
¼ cup balsamic vinegar
1 tbsp mustard
2-3 tbsp honey
Salt and pepper
1 pc shallot, finely chopped
1 cup olive oil
Ingredients for the salad:
1 pack assorted salad greens mix
1 185g can Gold Seas Yellowfin Tuna Chunks in Springwater, drained
2 pc hard boiled eggs, cut into slices
2 pc ripe tomatoes, cut into wedges
½ cup black olives, sliced
To make the dressing, combine all ingredients except the olive oil in a bowl. Whisk vigorously while slowly drizzling the olive oil to the mixture. In a salad bowl, simply combine all salad ingredients together and chill in the refrigerator for 15-30 minutes before serving. You have the option to drizzle the dressing onto the salad or serve the dressing on the side.