Owner

In search of Bluefin Tuna and Anchovies of Cetara.
It is a story of family and tradition, starting from the first boat, Astore, to become the largest tuna fleet in the Mediterranean.

Cetara cuisine fishing

A SEA STORY

Born and raised on the Amalfi Coast, in the ancient basin of Cetara, water is our home. And it is in respect of the marine ecosystem that we are allocated bluefin tuna fishing quotas for each boat by the EU every year.
Sustainability is a common ideal of the Armatore fleet; we are proud to practice one of the most controlled fishing techniques in the world.

We also firmly believe in the traceability of our catch. Evidence of this is the short supply chain of our Anchovies, processed within hours of the fishing trip, which reduces the distances the food travels. Armatore’s products are the result of devotion to the Sea.

Cetara cuisine fishing

WHAT IS SUSTAINABLE FISHING

Those who practice sustainable fisheries are committed to respecting the health of the seas through a series of measures that protect their habitats, biodiversity and the long-term viability of the species hunted.
Sustainable fishing means RESPECT. Respect for marine wildlife through the use of
of selective fishing techniques and responsible sourcing only from non-overfished stocks, respect and support for fishing communities and for consumers, and respect for the environment through sustainable processing tools and environmentally friendly and recyclable packs.

Cetara cuisine
Cetara cuisine fishing
Cetara cuisine

WHAT WE DO

The sea is an extraordinary ecosystem that we have always been committed to defending by taking only the necessary resources and observing a sustainability policy geared toward reducing waste and safeguarding marine communities and their habitat, in order to guarantee this heritage for future generations.

Our commitment is comprehensive and covers the entire production process:
– We use only selective fishing techniques
– We observe the FAO Code of Conduct for Responsible Fisheries – Fisheries Department.
– We apply sustainable production methods and tools
– We use environmentally friendly and recyclable labels and packs
– We guarantee maximum transparency in labeling
– We offer support to coastal fishing communities
– We respect the consumer

Cetara cuisine fishing

RESPECT FOR THE SEA

Anchovies and bluefin tuna destined for Armatore products are caught within non-overfished stocks, only in designated areas, respecting FAO guidelines and only during permitted fishing periods.
The purse seine fishery is a highly selective method of taking only what is needed from the sea, protecting unwanted or protected species from bycatch, and safeguarding the seabed.
We do not use FAD-DCPs (Fishing Aggregating Devices) that are highly impactful on the marine system and generally used in conjunction with non-selective fishing techniques.
– Use of purse seine methods
– TAC compliance – Total allowable catch
– Compliance with the capture period
Anchovies | March 15 – October 15
Bluefin tuna | May 25 – June 30

Cetara cuisine

RESPECT FOR THE ENVIRONMENT

Armatore defends the sea but pays due attention to the entire production process; in fact, the factory within which we process and store Armatore products is energy self-sufficient through the use of renewable energy sources.
We also think about the future of the planet through packaging, choosing metal and glass, which are 100% recyclable, biodegradable and recyclable paper certified by FSC – Forest Stewardship Council, which indicates its sustainability as it is made from wood from responsibly managed forests.

Cetara cuisine

RESPECT FOR PEOPLE

We care about the environment and consumer needs, but we also care about the community of people who work with us every day. We involve a large part of Cetara’s coastal community that has been sustaining itself through fishing for decades and keeping its collective identity alive.

Cetara cuisine fishing
Cetara cuisine fishing

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