September marks the end of the Bonito del Norte (Albacore Tuna) fishing season in the Cantabrian Sea, signaling the final weeks of its preparation at our factory in Santoña. In today’s blog, we’ll take you through the meticulous journey of preparing albacore tuna, from its arrival at the fish market to its commercialization.
In the early morning, fishing boats bring albacore tuna to the fish market in Santoña. After unloading and classifying the fish by size, the fish auction begins, and we purchase the highest-quality specimens from fisheries certified by the Marine Stewardship Council (MSC) for sustainable fishing. After completing the purchase, we head to our factory to begin processing the tuna. The fact that it is processed fresh gives the product an exceptional texture and white color.
Upon arrival at our factory, we begin the preparation process. First, the head is removed, and the belly—known as “ventresca”—is set aside for separate preparation. This part of the fish is highly prized for its smooth, tender texture and high fat content, resulting in a more delicate and exquisite flavor compared to the rest of the fish. Due to its tenderness and taste, ventresca is considered a culinary delicacy.
Then, after a manual wash with plenty of water, the albacore tuna and ventresca are boiled in hot water. Once the ideal texture is achieved, the fish is left to cool at room temperature. Finally, the loins are cut into various pieces to be packed in different formats. This phase is particularly delicate, as the cuts are made with great precision to preserve the integrity of the fish.
To preserve the product, the albacore tuna loins and ventresca are covered in either olive oil, sunflower oil, water, or Catalan sauce — a family tradition recipe, where the key ingredient is Pimentón de la Vera — depending on the various formats we offer.
Once covered with the liquid, the containers are vacuum-sealed to prevent air from entering, which helps prevent the growth of bacteria and other microorganisms. Then, the sterilization process is carried out in an autoclave, a crucial step to turn the product into a preserve. The sealed containers are placed in the autoclave, a kind of large industrial pressure cooker, and subjected to high temperatures (usually between 115°C and 121°C) and controlled pressure for a specific time. This process kills any microorganisms that could spoil the product or cause illnesses, ensuring the preserve is safe and can be stored for months or years without refrigeration.
The final step is to let our preserves rest for at least one year at a controlled temperature before they are sold. Time acts as a flavor enhancer. During this period, the albacore tuna and ventresca absorb the oil or covering liquid better, allowing the flavors to blend more harmoniously. This aging process also softens the fish’s texture, making it more delicate and pleasing to the palate. In short, the resting time improves the product’s quality.
And that concludes our process for preparing bonito del norte, a blend of tradition, care, and quality. From selecting the finest sustainable albacore tuna from the Cantabrian Sea to its meticulous preparation and preservation, each step is crafted to deliver an exceptional product. Our focus on detail, the expertise of our team, and adherence to artisanal methods ensure that every can retains the authentic flavor and freshness of albacore tuna. We take pride in providing you with a superior quality product, the result of years of dedication and passion for excellence.
Avda. Lons, 5 Pol. Ind. Las Marismas 39740 Santoña (Spain)
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T. +34 942 628 375
Avda. Lons, 5 Pol. Ind. Las Marismas 39740 Santoña (Spain)
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