Creates «recipes for success» in every kitchen
One of the best varieties of tuna is fished in the crystal-clear waters of the Aegean marine ecosystem. The processing, cooking and conservation of tuna are an Alonnisos tradition.
In the Alelma seafood flavours workshop founded by Yiorgos Anagnostou and Amalia Kalogianni, they create a wide variety of tuna products exhibiting high quality and nutritional value, further developing the Alonnisos tradition, and demonstrating unique know-how and respect for the consumer.
Alelma Alonnisos tuna is a pure Greek gourmet delight that has won over the Greek market and has also set sail to conquer the world markets.
The Alelma seafood flavours workshop was founded in 2007 in Alonnisos by Yiorgos Anagnostou, who brought in his long experience in fish trading, and Amalia Kalogianni, who contributed her knowledge of Alonnisos tradition in tuna processing.
The tuna processing workshop area is fully equipped using the latest technology in seafood processing hygiene.
In our workshop we follow the traditional recipe preparing the tuna in water or oil under the strictest modern standards and certifications without the use of preservatives or flavour enhancers.
Tuna is an excellent source of proteins, vitamins and trace elements, as well as a very tasty way of maintaining a balanced diet.
Furthermore, the presence of omega-3 fatty acids, which help in reducing cholesterol, give tuna protective and therapeutic properties. Specifically, eating tuna helps reducing the risk of cardiovascular diseases and alleviating arthritis symptoms, and is considered essential in child development.