From the Santa Catarina cannery on Sao Jorge in the Azores, heir to the island's old canning tradition and still working by pole and line - about as selective and low-impact as tuna fishing gets. Skipjack fillets in molho cru, the Azorean raw sauce of onion, garlic, parsley, bell pepper, and chili. Fresh, punchy, and completely different from tuna in oil. Straight out of the can, over salad, or piled into a sandwich.
