An authentic taste of the Aegean
Alonnisos tuna, also known as “tonaki”, stands out for its unique taste and the sustainable practice used during its fishing. The fishing takes place in the crystal-clear waters of the protected marine area of the Northern Sporades, while strict traceability controls during the packaging of each batch guarantee its unaltered flavour. The result is a product of exceptional quality, rich in protein, Omega-3 fatty acids, and natural aromas.
A pioneer in environmental protection and sustainable fishing actions, Alonnisos has integrated tuna production into the wider ecosystem of the National Marine Park of Alonnisos - Northern Sporades. The maintenance of marine balance and respect for the natural environment are integral elements of the process.
Tuna fishing in Alonnisos is deeply rooted in the past. To this day, the island's fishermen follow traditional methods that do not disturb the ecosystem. Fishing is done using longlines, following the seasonal cycles, which guarantees the sustainability of marine stocks. Production is local, without chemical additives, preservatives, or industrial standardization.
The fresh tuna is cleaned, lightly boiled, and placed in glass jars with extra virgin olive oil, preserving its texture and nutritional value. This traditional method lends a mild, full, and true flavour to the final product, which carries the sea breeze of the Aegean in every bite.
Alonnisos tuna has acquired international fame and is exported to many countries, serving as a gastronomic ambassador for Alonnisos and the Northern Sporades. Before you bid farewell to the island, try the different recipes —classic, spicier, or smoked— and buy a glass jar to bring some of the taste of the Aegean home with you.
A pioneer in environmental protection and sustainable fishing actions, Alonnisos has integrated tuna production into the wider ecosystem of the National Marine Park of Alonnisos - Northern Sporades. The maintenance of marine balance and respect for the natural environment are integral elements of the process.
Tuna fishing in Alonnisos is deeply rooted in the past. To this day, the island's fishermen follow traditional methods that do not disturb the ecosystem. Fishing is done using longlines, following the seasonal cycles, which guarantees the sustainability of marine stocks. Production is local, without chemical additives, preservatives, or industrial standardization.
The fresh tuna is cleaned, lightly boiled, and placed in glass jars with extra virgin olive oil, preserving its texture and nutritional value. This traditional method lends a mild, full, and true flavour to the final product, which carries the sea breeze of the Aegean in every bite.
Alonnisos tuna has acquired international fame and is exported to many countries, serving as a gastronomic ambassador for Alonnisos and the Northern Sporades. Before you bid farewell to the island, try the different recipes —classic, spicier, or smoked— and buy a glass jar to bring some of the taste of the Aegean home with you.
