When we choose which raw material to propose, we evaluate the characteristics, tastes, designated use and impact on the environment carefully.

Discover the rules applied by ASDOMAR for its entire production in the Sustainable Fishing Policy and get to know the main species better:

YELLOWFIN TUNA(Thunnus albacares)

Owes its name to the typical bright yellow colour of its long fins and finlets with black border. It is the second largest species of tuna in terms of volume fished, and is particularly popular for its pink meat and delicate flavour.

It is widespread in all tropical and subtropical seas, except for the Mediterranean, and its high swimming capacity enables it to carry out large migrations.

The characteristics of this species are the second dorsal fin and the second anal one, very high and developed, in the form of sickles and measuring approximately 20% of its length. The mature specimens (over 20 kg) ensure more compact and whole fish slices.

SKIPJACK TUNA (Katsuwonus pelamis)

The characteristic elements of this species are the long dark longitudinal stripes on its belly, varying in number from 4 to 6, the dark blue back, the silver belly area and the short fins.

But its real record is that of most fished tuna in the world and most widespread for consumption in cans. This is due to the meat, which has a dark pink colour and a relatively tender consistency and sharper flavour.

It is a cosmopolitan species that swims in the superficial layers of both tropical as well as temperate waters.

BIG EYE TUNA(Thunnus Obesus)

Its oily meat makes it particularly popular as a substitute for Atlantic bluefin tuna on the Japanese market for the preparation of sashimi. For this reason it is often subject to overfishing.

It lives in the tropical and sub-tropical waters of all of the oceans and reaches great depths.

It generally has a dark blue back and whitish sides and belly and is distinctive for the iridescent bluish band that runs along its sides.

ALBACORE(Thunnus alalunga)

This species is distinctive for its pectoral fins which extend as far as the anal fin, its dark blue back and its blue-grey sides and belly.

As a canned product it is quite common in the United States and Spain, where it is marketed respectively as chicken of the sea and atún blanco because of the white colour of its meat.

It is a cosmopolitan species that lives in the tropical and temperate waters of all oceans, and is also found in the Mediterranean.


Famous for its red meat, it is the tuna of choice for Japanese sashimi. The bigger it is and the more fat content it has, the more prized it is. It can reach lengths of over three metres and can weigh over 500 kg.

It has a fusiform body that is circular in cross-section, a dark blue back and a silvery-white belly.

It is commonly found in ocean waters but also along the coasts, particularly those of the Mediterranean and the Gulf of Mexico, on a seasonal basis. Its slow growth and reproduction, together with the heavy fishing to which it is subjected, make it a species at high risk of extinction.

ATLANTIC CHUB MACKEREL (Scomper japonicus colias)

This pelagic fish belongs to the mackerel family and is noted for its highly flavoursome tender white meat.

Its fusiform body, distinctive for its large eyes, measures 30 cm on average. Its back is a brilliant bluish-green colour, its sides are silvery white and its belly is white. Particular features of its back include its blackish wavy and zig-zag oblique lines.

It is a cosmopolitan species that lives in the warm and temperate waters of all oceans and adjacent seas.


The Atlantic salmon (or just Salmon) is particularly appreciated for the quality of its distinctive pinkish meat and its rich array of nutrients and Omega 3. It has a slender fusiform body and a small pointed head distinctive for its large mouth full of teeth, which make it a voracious predator.

Found along the Atlantic coasts of North America, the North Sea, the Baltic Sea and Iceland, and along the European coasts of the Atlantic Ocean, it is a species in decline. Since the 1960s aquaculture methods have been developed to address the stock crisis and meet the growing demand for this fish and many of these methods are now firmly established.

ASDOMAR uses Friend of The Sea-certified sustainable aquaculture salmon (Salmo salar) for its products.

Back to the top