The best Bonito del Norte, longfin tuna, or Albacore (Thunnus alalunga) are sourced from the Cantabrian coast (caught one by one), and at the Spanish specialist 'Rosara' they process them fresh and pack them in olive oil. The loins are natural cuts of fish and not moulded from crumbs or similar. The artisan production is noticeable: juicy, tender loins with a touch of olive oil.

Northern bonito are most common in North Atlantic waters. It migrates at the end of spring to the coasts of the Bay of Biscay in search of food, and there it is caught one by one, with traditional, selective and ecological fishing techniques that minimize the suffering of the fish and that guarantee higher quality meat.

Lighter in colour than other tuna, it has a firm texture and a more delicate flavor, similar to tuna, but with unique nuances. In contrast, Bonito del Norte is leaner than tuna with less fat content, making it a lighter option. They are also low in salt, only 0.13g per 100 g of product.

Both tuna and bonito are rich in high-quality proteins, healthy fatty acids and essential nutrients such as Omega-3. However, due to its fat content, tuna may have a higher amount of calories.

In short, bonito is a marine jewel that deserve its place in the kitchen. You can enjoy its unique flavours for every culinary occasion: salads, sandwiches or pasta dishes - you can't go wrong.

If you are into fish, in general, you should taste this specialty!

Ingredients: Bonito del Norte, olive oil, salt