The finest from our sea... White tuna (Bonito del Norte).
Where, when, and how is it fished?
White tuna is fished during the summer season, using hooks, which prevents the animal from suffering in nets and thus improves the quality of its meat.
Fishing takes place in the Cantabrian Sea with FAO27 designation (Bay of Biscay).
The catch is made by the "bajura" (inshore) fleet of the Cantabrian Sea.
Live bait with rod and hook is used in a traditional way, one by one, allowing the selection of the best quality specimens.
It can also be fished using purse seine techniques.
This avoids dragging the seabed and prevents catching other species by trawling.
Sustainability is once again our priority in this coastal campaign.
How is this preserve prepared?
In this process, preparing the preserve is one of the most complex tasks.
We are experts, as speed in this process is crucial when boiling and canning; it must be done in a short period to preserve its freshness... expert hands and olive oil do the rest to make it the best of the best.
What can we say about the quality of its meat? Is it suitable for a diet?
Bonito is an oily fish, and its meat has a high-fat content, but its fat is of the best kind, as it has a high content of Omega 3, also vitamin B2 (riboflavin), B3 (niacin), B9 (folate), and B12 (cyanocobalamin). But not only that, this "beautiful" fish is also packed with fat-soluble vitamins like vitamin A and vitamin D... Only the sun and oily fish provide us with this vitamin, which helps absorb calcium in the intestine and deposit the mineral in bones, necessary to prevent decalcification processes.
Finally, potassium, phosphorus, magnesium, iodine, iron, and calcium are added to this unique fish.
Already considered one of the "superfoods," if you are on a diet or an athlete, don't forget to include it in your menu as a priority.
But aren't tuna and bonito the same?
Let's look at the differences.
Although it belongs to the "tuna" group (THUNNUS), the differences are considerable.
Among the three common tunas are:
- Yellowfin tuna (Thunnus albacares) It looks similar... but it's not the same. It's similar in size, its meat is coarser, less flavorful.
- Bluefin tuna (Thunnus thynnus) the magnificent of the sea, can weigh from 400 to 900 kg, its meat is red, very fatty, and intensely flavored.
- White tuna (Thunnus alalunga), is the most select, prized, and scarce.
It is also called albacore tuna when caught in the Cantabrian Sea.
It has an exquisite flavor, and its meat is smoother than the other two tunas.
Its fillets are highly valued in haute cuisine, and we do not forget its versatility in the entire Mediterranean diet.
The most prized gift of this fish is the belly (ventresca); we already wrote a "special" about this marvel at the time.
Smooth, flavorful, and exquisite, the ventresca is a gift from the sea.
Overall, bonito del norte (white tuna) is a premium fish, and we prepare it in an artisan way and with the bonito fishing season for three generations now.
Don't miss anything. If you would like to visit our factory to see this campaign, if you want us to send you samples, or simply if you want to know our product range, do not hesitate to write or call us.
- Bonito (skipjack tuna), striped (Katsuwonus pelamis)
- Yellowfin tuna, light tuna, rabil (Thunnus albacares)
- Albacore tuna, white tuna, bonito del norte (Thunnus alalunga)
- Atlantic bluefin tuna, red tuna (Thunnus thynnus)
- Pacific bluefin tuna (Thunnus orientalis)
- Southern bluefin tuna (Thunnus maccoyii)
- Longtail tuna, tongol tuna (Thunnus tonggol)
- Blackfin tuna (Thunnus atlanticus)
