White Tuna Loin (Bonito del Norte)
  • White Tuna Loin (Bonito del Norte)
  • White Tuna Loin (Bonito del Norte)
  • White Tuna Loin (Bonito del Norte)
  • White Tuna Loin (Bonito del Norte)
White Tuna Loin (Bonito del Norte)
White Tuna Loin (Bonito del Norte)
White Tuna Loin (Bonito del Norte)
White Tuna Loin (Bonito del Norte)

White Tuna Loin (Bonito del Norte)

Bonito cut, can be prepared in four loins and two belly fillets. Ideal for preparing them as a base for traditional recipes such as escabeche. The loin is sent whole and vacuum-packed.

Outside the seasonal months, we can only consume this product in canned form, either industrially or artisanally, which we can prepare at home.

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Selecciona Quantity
1.5 Kg
1.5 Kg x €19.90 / Kg = €29.85

  • Description
    • Description

    The bonito (Thunnus alalunga) lives in winter in the depths of the Atlantic Ocean, in the triangle formed by the Canary Islands, Madeira and the Azores, and it is in the summer months when they go up north and are caught in the so-called ‘Bonito Coastal Campaign’.

    In the months when there are no catches, generally between September and May, we can only offer the clean and skinless frozen loins, which we have prepared during the seasonal 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 greyish on the flanks and silver on the belly. It differs fundamentally from other tuna in that its pectoral fins are very long. 

    It is one of the most exquisite blue fish, rich in healthy fats (especially omega 3 fatty acids), proteins and vitamins B, A and D. A healthy and beneficial 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 common ways of preparing it are in ‘marmitako’, in rolls, roasted, fried, grilled and in casseroles. However, its versatility is enormous. There are also numerous ways of preserving it, so that it can be enjoyed all year round.

The bonito (Thunnus alalunga) lives in winter in the depths of the Atlantic Ocean, in the triangle formed by the Canary Islands, Madeira and the Azores, and it is in the summer months when they go up north and are caught in the so-called ‘Bonito Coastal Campaign’.

In the months when there are no catches, generally between September and May, we can only offer the clean and skinless frozen loins, which we have prepared during the seasonal 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 greyish on the flanks and silver on the belly. It differs fundamentally from other tuna in that its pectoral fins are very long. 

It is one of the most exquisite blue fish, rich in healthy fats (especially omega 3 fatty acids), proteins and vitamins B, A and D. A healthy and beneficial 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 common ways of preparing it are in ‘marmitako’, in rolls, roasted, fried, grilled and in casseroles. However, its versatility is enormous. There are also numerous ways of preserving it, so that it can be enjoyed all year round.

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