Canned seafood

CAPITAINE COOK cans tuna, mackerel and sardines, as well as making fish soups, salads ans spreads.
It's a French label that showcases ou three unique skills:

• The art of hand gutting
• Parage is the art of arranging the fish in the cans
• Sertissage (crimping the can) is a crucial step, wich takes at least two years of training to master.
  The majority of our sardines come from our French fishing fleet.