Bonito del Norte tuna is found in coastal waters of the Bay of Biscay in the Basque region of Spain during the summer season when they come north to dine on the Cantabrian Anchovy.   During the summer they fatten up for their return journey south.   Just when the tuna are in top shape, fishermen harvest them with fishing rods.   Within 24 hours they are cooked in seawater and packed by hand in olive oil.   The result is the most tender, silky preserved tuna in the world.

For a truly decadent and rich product try the Ventresca, tuna belly. It is the softest and most delicate part of the fish, referred to as the toro in sushi parlance.  It presents much lighter and sweeter on the palate than the rest of the flesh of the fish.

Use these products for those appetizer presentations or tapas dishes’ where having a solid piece of tasty tuna is important.  The jars of tuna and the canned Arroyabe have more uniform whole loin pieces.  The canned product has less consistency of size and can be a bit less tender due to the machine press.

Great Ciao carries the Bonito del Norte from Arroyabe and the Yellowfin tuna from Flott.  While blue fin tuna (thunnus thynnus) is the darkest and most commonly used for sushi, yellowfin, “Atun” (Thunnus albacares) is just slightly darker and more dense than albacore (Thunnus alalunga), the most commonly canned tuna. The Bonito del Norte (albacore) is known for its white flesh, exquisite flavor and delicate texture. Each tuna is individually line caught and not netted. They are fully dolphin safe.


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