In winter, the bonito (Thunnus alalunga) lives in the depths of the Atlantic Ocean, in the triangle formed by the Canary Islands, Madeira and Azores, but in the summer months they go northwards and are caught in the so-called “Campaña Costera del Bonito”, the bonito fishing season.
In the months when there are no catches, generally between September and May, we can only offer frozen, skinless and clean loins, which we produced during in-season months.
It is a migratory fish with a large, conical head. Its body is fusiform, robust and paunchy, dark blue on the back, lighter and greyer on the flanks, and silvery on the belly. It differs fundamentally from other tunas in that its pectoral fins are extra-long.
It’s one of the most exquisite oily fish, rich in healthy fats (especially omega-3 fatty acids), protein and vitamins B, A and D. A healthy and nutritious food for those who want to lower their cholesterol and triglyceride levels. Recommended in diets for the prevention of cardiovascular and cerebrovascular diseases.
The most popular ways to enjoy it are in a “marmitako,” (a round tuna pot), roasted, fried, grilled, or in a casserole. However, it is incredibly versatile. There are also numerous ways to conserve it and thus enjoy it all throughout the year.