{"title":"Olasagasti","description":"\u003ch2\u003eOlasagasti: Bonito del Norte from the Basque Country\u003c\/h2\u003e\n\u003cp\u003eConservas Olasagasti produces in Markina in the Basque province of Bizkaia, a few kilometers from the fishing ports of Ondarroa and Lekeitio. The story began at the end of the 19th century with Salvatore Orlando, who came from Sicily to the Cantabrian coast, bringing with him the salting techniques of his homeland. Together with his Basque wife, Simona Olasagasti, he founded the company that bears her name today—for over a hundred years, according to the manufacturer, \"Italo-Cantabrian.\"\u003c\/p\u003e\n\u003ch2\u003eHand-processed, individually caught\u003c\/h2\u003e\n\u003cp\u003eThe fish come from the Cantabrian Sea. Basque fishermen catch the Bonito del Norte, or white tuna, individually by line during the summer season; at the factory, it is cleaned, cooked, and preserved piece by piece by hand. According to the company, Olasagasti does not use any preservatives or artificial colors. We offer \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in olive oil\u003c\/a\u003e, \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-filet-in-olivenoel\"\u003eBonito fillets in a jar\u003c\/a\u003e, and \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-escabeche\"\u003eBonito in escabeche\u003c\/a\u003e, the spicy marinade made of vinegar and spices.\u003c\/p\u003e\n\u003ch2\u003eAtún Claro, anchovies, and tuna-anchovy cream\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/olasagasti-atun-claro-gelbflossen-thunfisch-in-olivenoel\"\u003eAtún Claro\u003c\/a\u003e is yellowfin tuna in olive oil, while the \u003ca href=\"\/en\/products\/olasagasti-sardellen-nach-baskischer-art\"\u003eBasque-style anchovies\u003c\/a\u003e are freshly fried and packed in olive oil with garlic, cayenne chili, and wine vinegar. A classic in our selection is the \u003ca href=\"\/en\/products\/olasagasti-thunfisch-sardellencreme\"\u003etuna-anchovy cream\u003c\/a\u003e spread—for bread, as a dip, or as a base for a quick sauce.\u003c\/p\u003e\n\u003ch2\u003eOrder Olasagasti online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can have Olasagasti delivered to you in 1–3 days. You can find more tinned fish in our \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003etinned fish\u003c\/a\u003e category and from \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet\u003c\/a\u003e from Portugal.\u003c\/p\u003e","products":[{"product_id":"olasagasti-thunfisch-sardellencreme","title":"Olasagasti Tuna and Anchovy Cream","description":"\u003ch2\u003eOlasagasti Tuna and Anchovy Cream. A spreadable fish cream made from tuna and salted anchovies – savory, creamy, and ready for bread or as an appetizer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Tuna and Anchovy Cream\u003c\/strong\u003e is a spreadable fish cream from the Basque Country: tuna, olive oil, and salted anchovies from the Cantabrian Sea, rounded off with lemon juice, in a 110g jar. Made in Markina-Xemein in Biscay, with no preservatives or artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Tuna and Anchovy Cream\u003c\/strong\u003e is known by the producer as “Crema del Cantábrico.” It refers to a cream made of fish and oil that spreads like butter on bread. Such fish creams are a staple for aperitifs on the Iberian Peninsula. They are served alongside olives and a glass of white wine and are spread on bread, toast, or crackers. Olasagasti’s cream is more than half tuna. Added to this are olive oil, salted anchovies, a splash of lemon juice, and a bit of milk protein. The result is a spread that tastes of the sea and is ready to serve in a minute. Open the jar, dip in a knife, and that’s it. It has long been a favorite of ours, especially for evenings when you want to take a break from cooking.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe tuna takes the lead: mild, balanced, and slightly meaty. The anchovies provide a salty, savory accent that lingers on the palate. They turn a simple tuna cream into something more robust, with the characteristic depth of salted anchovies. The olive oil makes the cream smooth and carries the flavor. The lemon juice adds a final touch of freshness and keeps it light.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is fine and spreadable, with small fibers of tuna. It is firmer than mayonnaise and softer than pâté. It thickens slightly when cold from the fridge; it is at its creamiest at room temperature. The seasoning comes solely from the anchovies and lemon. Herbs or spices are not on the ingredient list, and you can taste it: the fish is the center of attention.\u003c\/p\u003e\n\n\u003cp\u003eThe proportions explain the flavor. More than half of the cream is tuna, a good fifth is olive oil, and a tenth is anchovies. Thus, the tuna provides the substance, while the anchovies provide the seasoning. This keeps the cream balanced and on the rounded, savory side.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting an entirely mild tuna cream will clearly taste the anchovies. They are salty, and that is intentional. Therefore, a thin layer on bread is sufficient. Those who prefer it milder can spread the cream on buttered bread or mix it with some cream cheese.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti recommends the cream for bocadillos and sandwiches, as a snack, and as a maritime aperitif. The easiest way to serve it is on toasted white bread: toast a slice, spread with the cream, and add a few capers. It pairs well with green olives, pickled Guindilla peppers, and a cool, dry white wine. In a sandwich, use the cream instead of butter, accompanied by tomato, lettuce, and a few slices of hard-boiled egg.\u003c\/p\u003e\n\n\u003cp\u003eWe also like to use it as a shortcut for a tonnato sauce. For this, stir the cream until smooth with a little mayonnaise, lemon juice, and a dash of broth. Spoon the sauce over thinly sliced, cold roast veal and top with capers. It tastes just as good over cold potatoes, grilled vegetables, or hard-boiled eggs. For deviled eggs, mix the yolk with the cream and fill it back into the egg halves.\u003c\/p\u003e\n\n\u003cp\u003eThe cream also works well as a dip for vegetables. Slice cucumbers, peppers, radishes, and celery into strips, place the cream in a small bowl, and the appetizer is ready. The cream is intended for cold dishes. If stirring it into warm pasta, do so only at the very end, once the pot is off the heat.\u003c\/p\u003e\n\n\u003cp\u003eFor a pintxo evening, spread the cream on baguette slices and pin an olive, a pickled pepper, or a piece of egg on top with a toothpick. It looks like a lot of work but takes only ten minutes. Together with a bowl of olives and some cheese, it’s like a whole evening at a tapas bar, only at home.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the cream out of the fridge a quarter of an hour before serving. Then it spreads thinly, and the tuna and anchovy flavors come through even better.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cream comes from Conservas Olasagasti in Markina-Xemein in Biscay, in the hinterland of the Basque coast. The nearest fishing ports are Ondarroa and Lekeitio. The history of the company began at the end of the 19th century. At that time, Salvatore Orlando came to Getaria from Sicily. He was one of the Italian pioneers who brought their salting techniques to the Cantabrian coast. Together with the Basque Simona Olasagasti, he founded the company that bears her surname as its brand today.\u003c\/p\u003e\n\n\u003cp\u003eThis salting tradition is present in the cream. The anchovies are salted anchovies from the Cantabrian Sea, known in Spanish as \"anchoas del Cantábrico en salazón.\" According to Olasagasti, they select the fish at the coastal fish auctions. It is caught by local fleets using traditional methods. Fresh raw material arrives at the factory every morning. Experienced employees clean, cook, and process it piece by piece by hand.\u003c\/p\u003e\n\n\u003cp\u003eOlasagasti describes itself as \"Italo-Cantabrian\": fish from the Cantabrian Sea meets Italian recipes. The company has existed for over a hundred years and is a member of the \"Artesanos Conserveros de la Costa Vasca\" association. According to the producer, the cream lasts for five years at room temperature. Allergen information: It contains fish and milk (milk protein).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is for everyone who wants something savory on the table in just a few minutes in the evening. It is suitable for an aperitif with friends, for a snack, and for a picnic basket. As a gift, the small jar is a good choice for those who enjoy Spanish cuisine. Those who prefer whole pieces on their plate should opt for the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in olive oil\u003c\/a\u003e from the same house. A Portuguese version with tomato and spices is the \u003ca href=\"\/en\/products\/jose-gourmet-thunfisch-mousse\"\u003etuna mousse by José Gourmet\u003c\/a\u003e. All canned goods from the house can be found on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. The cream is not suitable for those who must avoid milk protein, as it contains milk protein.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTuna, anchovies, and olive oil from the Basque Country – the fish cream in a small jar for bread, sandwiches, and aperitifs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"110 g","offer_id":57548121669964,"sku":"048LAG010","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-thunfisch-sardellencreme-1.png?v=1778854277"},{"product_id":"olasagasti-sardellen-nach-baskischer-art","title":"Olasagasti Basque-style anchovies","description":"\u003ch2\u003eOlasagasti Basque-Style Anchovies. Fried anchovies in olive oil with a whole clove of garlic and cayenne chili – spicy, warm, and ready for tapas.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Basque-Style Anchovies\u003c\/strong\u003e are freshly caught anchovies from the Cantabrian Sea, fried and preserved in olive oil. Inside the tin: a whole garlic clove, a cayenne chili, wine vinegar, and salt. The tin contains 190 g, of which 100 g is fish, produced in Markina-Xemein in the Basque Country.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasque-Style Anchovies by Olasagasti\u003c\/strong\u003e are referred to by the manufacturer as “Anchoas a la Donostiarra” or “Anchoas al Ajillo.” Donostia is the Basque name for San Sebastián, and “al ajillo” translates roughly to “with garlic.” This refers to a preparation method in which the anchovies are fried in olive oil and seasoned with garlic and chili. This distinguishes this tin from the familiar anchovy fillets: these anchovies are freshly fried instead of being cured in salt for months. Olasagasti describes the result with a picture: the tin should taste like an afternoon on a terrace at the port of San Sebastián.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe anchovies are tender and have a clear taste of the sea. Frying them gives them a hearty, rounded note. The garlic provides warmth, and the cayenne chili adds a noticeable but gentle heat. A splash of wine vinegar keeps the whole thing fresh. Over time, the olive oil absorbs all three flavors and becomes a seasoning ingredient itself.\u003c\/p\u003e\n\n\u003cp\u003eAlmost half of the tin’s contents is olive oil. This is intentional, as the oil is just as much a part of the product as the fish. The garlic clove and chili are placed whole in the tin; you will see them immediately upon opening. If you like it spicier, chop the chili and add it to your bread. If you prefer it milder, simply leave it aside.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting anchovies to be heavily salted fillets for pizza or Caesar salad will find something different here. These anchovies are softer and milder in salt, but more flavorful thanks to the garlic and chili.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti offers two ideas, both of which revolve around the oil. You can use it for scrambled eggs, known in Spanish as “revuelto,” or for spaghetti marinara. For the scrambled eggs, heat two spoons of the oil from the tin, add beaten eggs, and fold in the anchovies at the end. For the pasta, toss the spaghetti in the oil, then add parsley and the broken-up anchovies.\u003c\/p\u003e\n\n\u003cp\u003eEnjoyed on their own, these anchovies are a tapa: place them on toasted white bread, drizzle with a little oil, and they are ready. They pair well with olives, grilled peppers, and a cool glass of white wine. Warm potatoes with parsley also benefit from a spoonful. The anchovies only need to be warmed, not cooked for long – they are already fried.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Keep the remaining oil. A spoonful of it in a pan is the fastest base for vegetables, beans, or a fried egg.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe tin comes from Conservas Olasagasti in Markina-Xemein in Bizkaia, near the fishing ports of Ondarroa and Lekeitio. The roots of the company date back to the late 19th century. Olasagasti primarily processes fish from the Cantabrian Sea. According to the manufacturer, anchovies from this region are caught each spring using traditional methods.\u003c\/p\u003e\n\n\u003cp\u003eOlasagasti states that they select the fish at the coastal fish auction halls, with fresh raw material arriving at the factory every morning. Experienced employees clean, cook, and pack them piece by piece by hand. Olasagasti states that they do not use any preservatives or coloring agents. The tin has a shelf life of five years at room temperature, according to the manufacturer. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis tin is for anyone who enjoys tapas and is looking for a quick, flavorful base for the pan or pasta. It is enough for a small tapas evening for two to four people. In the pantry, it is the go-to tin for an evening when you only have eggs, bread, and noodles on hand. It turns these into a meal with a Basque flair. If you prefer anchovies as a spread, try the \u003ca href=\"\/en\/products\/olasagasti-thunfisch-sardellencreme\"\u003etuna and anchovy cream\u003c\/a\u003e. You can find more preserves from Markina on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This product is not suitable for those who avoid garlic or are sensitive to chili.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFried anchovies with garlic and chili from the Basque Country – the canned fish perfect for tapas, scrambled eggs, and quick pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"190 g \/ 100 g","offer_id":59005062381900,"sku":"048OLA0017","price":9.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-sardellen-nach-baskischer-art.png?v=1790773078"},{"product_id":"olasagasti-atun-claro-gelbflossen-thunfisch-in-olivenoel","title":"Olasagasti Light Tuna Yellowfin Tuna in Olive Oil","description":"\u003ch2\u003eOlasagasti Atún Claro Yellowfin Tuna in olive oil. A solid loin of Atlantic tuna, preserved in olive oil – mild, velvety, and made for salads and sandwiches.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Atún Claro Yellowfin Tuna in olive oil\u003c\/strong\u003e features tuna as a compact loin, preserved in olive oil with a touch of salt. The can contains 112 g, 75 g of which is fish. According to Olasagasti, the pieces are sourced from the Atlantic, caught by Basque fisheries.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAtún Claro by Olasagasti\u003c\/strong\u003e is the Spanish name for yellowfin tuna, one of the larger tuna species of warm seas. In Spain, \"atún claro\" is the go-to tuna for salads, sandwiches, and savory pastries. Its meat is slightly darker than that of the white tuna, which the Spanish call \"Bonito del Norte.\" Olasagasti packs it as a \"tronco,\" meaning a compact loin that fills the tin. When opened, it sits in the oil, and you can break it into as large or small flakes as you need with a fork. There are only three ingredients on the label: tuna, olive oil, and salt.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti describes the taste as delicate and the texture as velvety. That hits the mark. The tuna is mild and clean in flavor; the olive oil makes it succulent and well-rounded. The loin is firm enough for nice flakes yet still falls apart easily on the tongue.\u003c\/p\u003e\n\n\u003cp\u003eThe salt is subtle, letting the fish shine. This makes the tin highly versatile: it pairs just as well with bold ingredients like capers, olives, and red onion as it does with egg, potato, and mayonnaise. Those expecting the particularly pale, very tender white tuna would be better served by a Bonito del Norte. Atún claro is slightly heartier and deeper in color.\u003c\/p\u003e\n\n\u003ch3\u003eUses\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti highlights three Spanish classics: empanadillas, ensaladilla, and sandwiches. Empanadillas are small pastries filled with tuna, tomato sauce, and chopped egg, baked or fried. Ensaladilla rusa is a potato salad with carrots, peas, mayonnaise, and tuna—a staple of Spanish tapas bars. Both dishes rely on the tuna staying succulent and contributing its flavor.\u003c\/p\u003e\n\n\u003cp\u003eIn a sandwich, the tuna is flaked onto bread, topped with tomato, lettuce, and a dollop of aioli. A green salad with olives, egg, and peppers also becomes a full meal with a tin of Atún claro. You can use the oil from the tin directly for the dressing, adding vinegar, salt, and pepper. When adding the fish to warm pasta, fold it in at the very end so that it remains juicy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick ensaladilla, boil potatoes and carrots, let them cool, and mix with peas, mayonnaise, and the flaked tuna. Top with a few strips of roasted pepper.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis tin comes from Conservas Olasagasti in Markina-Xemein in Bizkaia, inland from the Basque coast. The company has its roots in the late 19th century and has been in business for over a hundred years. According to Olasagasti, the yellowfin tuna is caught on the high seas, carefully selected, and processed using traditional methods. For this tin, the manufacturer sources the best loins from the Atlantic, caught by Basque fisheries.\u003c\/p\u003e\n\n\u003cp\u003eIn the factory, experienced staff clean, steam, and pack the fish piece by piece by hand. According to Olasagasti, no preservatives or artificial colors are added. The manufacturer states that the tin has a shelf life of six years at room temperature. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\u003cp\u003eThis tin is for anyone who uses tuna in their daily cooking and values high-quality raw materials. It belongs in the pantry right next to pasta, potatoes, and eggs. It is a single serving for one person or the primary protein for a salad for two. Those who want to try white tuna should go for the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in olive oil\u003c\/a\u003e. It is also available with vinegar instead of just oil as \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-escabeche\"\u003eBonito del Norte in escabeche\u003c\/a\u003e. You can find all the preserved goods from Markina on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This small tin is not suitable as a main course for a larger group—there simply isn't enough in it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eYellowfin tuna loin in olive oil – the Basque fish preserve for ensaladilla, empanadillas, and quick sandwiches.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"112 g","offer_id":59005062873420,"sku":"048OLA0015","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-atun-claro-gelbflossen-thunfisch-in-olivenoel-freisteller.png?v=1790868827"},{"product_id":"olasagasti-bonito-del-norte-filet-in-olivenoel","title":"Olasagasti Bonito del Norte fillets in olive oil","description":"\u003ch2\u003eOlasagasti Bonito del Norte Fillets in Olive Oil. White tuna fillets in a jar – line-caught, hand-packed, mild and succulent.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Bonito del Norte Fillets in Olive Oil\u003c\/strong\u003e are fillets of white tuna from the Cantabrian Sea, preserved in olive oil with a touch of salt. The jar contains 190 g, of which 135 g is fish. Caught during the summer season, then hand-cut and placed in the jar shortly after being caught.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBonito del Norte by Olasagasti\u003c\/strong\u003e is the Spanish name for white tuna, also known as albacore (Latin: \u003cem\u003eThunnus alalunga\u003c\/em\u003e). Despite the name, it has little to do with the skipjack tuna, a smaller relative of the mackerel. Its fishing season on the Basque coast is the summer. Its flesh is light, delicate, and mild. The manufacturer calls this product \"Lomos de Bonito del Norte.\" \u003cem\u003eLomos\u003c\/em\u003e are the long, compact fillet pieces from the fish's body. In the jar, you can see them before opening, just as they were placed by hand.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe fillets are succulent and tender, with a clear, mild oceanic note. The light-colored flesh can be separated into large flakes that retain their shape. The olive oil coats the fish and gives it a melt-in-the-mouth texture without overpowering it. It is seasoned only with salt. This lets the tuna taste like itself and like the summer in which it was caught.\u003c\/p\u003e\n\n\u003cp\u003eCompared to canned tuna, the structure is particularly striking. Instead of flakes, you have whole pieces on your fork that feel like a freshly cooked fish fillet. Those who primarily know tuna as an ingredient for sauces and casseroles should try these fillets on their own first. They are far too good for long, slow-cooked stews.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti calculates that the jar serves two to four people. The manufacturer’s suggestions are simple: in salads, with rice, with roasted vegetables, or simply with some spring onions and bread. This is how the fillets are best enjoyed. A plate with tomatoes, spring onions, coarse salt, and the fillets on top makes a dinner for two.\u003c\/p\u003e\n\n\u003cp\u003eWhen serving with roasted vegetables, add the fillets to the peppers, zucchini, and onions only after cooking so they are just gently warmed through. For a quick lunch, pair with rice: lukewarm rice, a few drops of lemon, the fillets, and some of the oil from the jar. The oil has absorbed the flavor of the fish and works well for a dressing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Let the jar sit at room temperature for half an hour before serving. The oil becomes more liquid, the fillets are easier to lift out, and they taste fuller.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe jar comes from Conservas Olasagasti in Markina-Xemein in Biscay, near the ports of Ondarroa and Lekeitio. The family history dates back to the late 19th century, and the company has been in business for more than a hundred years. According to Olasagasti, the Bonito del Norte is caught individually by line, or \"a caña\" in Spanish. It is caught in the summer in the Cantabrian Sea.\u003c\/p\u003e\n\n\u003cp\u003eShortly after the catch, the fish are hand-cut and preserved. Olasagasti is a member of the \"Artesanos Conserveros de la Costa Vasca\" association. Their Bonito del Norte is caught and processed exclusively on the Basque coast, and traceability is monitored by the Basque government. According to Olasagasti, no preservatives or artificial colors are used. The manufacturer states that the jar has a shelf life of six years at room temperature. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis jar is for anyone who wants to make tuna the centerpiece of their plate. It fits perfectly on a tapas platter for guests or as a gift for those who enjoy cooking Spanish cuisine. For one person or a quick salad, the small tin of \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in Olive Oil\u003c\/a\u003e is sufficient. You can find more preserves from Markina on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This jar is not suitable for those looking for a heavily seasoned preserve – here you get only fish, oil, and salt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhite tuna fillets in a jar, line-caught and hand-packed – the Basque canned tuna for a well-laid table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"190 g","offer_id":59005063168332,"sku":"048OLA0014","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-bonito-del-norte-filet-in-olivenoel-freisteller.png?v=1790868854"},{"product_id":"olasagasti-bonito-del-norte-thunfisch-in-escabeche","title":"Olasagasti Bonito del Norte white tuna in escabeche sauce","description":"\u003ch2\u003eOlasagasti Bonito del Norte Tuna in Escabeche. Solid white tuna in wine vinegar and olive oil – succulent, mild, and with a fine acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Bonito del Norte Tuna in Escabeche\u003c\/strong\u003e is white tuna as a compact piece, preserved in wine vinegar, olive oil, and salt. The tin contains 120 g, of which 81 g is fish. Produced by Conservas Olasagasti in Markina-Xemein in the Basque Country.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBonito del Norte in Escabeche by Olasagasti\u003c\/strong\u003e combines two Spanish terms. Bonito del Norte is white tuna, also known as albacore, Latin name \u003cem\u003eThunnus alalunga\u003c\/em\u003e. Escabeche is an ancient way of preserving cooked fish in a mixture of vinegar and oil. Formerly used for shelf life, today it is primarily for flavor. Many Escabeche recipes use onions, bay leaves, and spices. Olasagasti keeps it simple: wine vinegar, olive oil, and salt, nothing else. This keeps the focus on the fish, with the acidity merely providing an accent.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti describes the fish as succulent, light in color, and mild, with just the right touch of Escabeche. That is exactly how it tastes. The meat is tender and can be divided into large flakes with a fork. The wine vinegar provides a fine, fresh acidity, while the olive oil rounds it out. It tastes fresher served chilled and fuller and more rounded at room temperature.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the Bonito in pure olive oil, this tin seems brighter and more vibrant. It is therefore a good fit for dishes that might otherwise need a splash of lemon or vinegar. Those expecting an Escabeche with lots of onions and spices will find a restrained version here. The seasoning comes from the vinegar; the rest is fish.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti intends the tin as a single portion for salad, tapas, or \u003cem\u003etosta\u003c\/em\u003e, a toasted slice of bread with toppings. The infusion of oil and vinegar is expressly intended to be used as well. You can use it to dress vegetables or drizzle it over a bocadillo.\u003c\/p\u003e\n\n\u003cp\u003eFor a salad, mix tomatoes, red onions, and a few olives with the fish and use the infusion as a dressing. With boiled potatoes and green beans, it makes a complete lunch. On a tosta, the Bonito sits on toasted bread, topped with a little grilled bell pepper. In a bocadillo, it pairs well with lettuce, tomato, and hard-boiled egg. It is also a good partner for lentils or jarred white beans because the acidity makes the legumes feel lighter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour the infusion over lukewarm grilled bell peppers and place the fish on top. The acidity combines with the sweetness of the peppers, and you won't need any additional dressing.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe tin comes from Conservas Olasagasti in Markina-Xemein in Bizkaia, near the fishing ports of Ondarroa and Lekeitio. The family history began at the end of the 19th century with Salvatore Orlando from Sicily and the Basque woman Simona Olasagasti. Their surname remains the brand name to this day. According to Olasagasti, the Bonito del Norte is caught individually by fishermen using hooks during the summer season in the Cantabrian Sea.\u003c\/p\u003e\n\n\u003cp\u003eAt the factory, the fish is processed by hand: cleaned, cooked, and placed in the tin piece by piece. Olasagasti belongs to the association \"Artesanos Conserveros de la Costa Vasca,\" whose Bonito del Norte is caught and processed on the Basque coast. According to the manufacturer, the tin has a shelf life of five years at room temperature. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis tin is for anyone who likes fish with a bit of acidity and wants to get a salad or a tapa on the table quickly. It fits in the office, on a picnic, and on a tapas platter next to olives and cheese. As a small tin, it is quickly opened and finished in a single meal. Those looking for the same fish in just oil can choose the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in Olive Oil\u003c\/a\u003e. For multiple people, there are fillets in a jar as \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-filet-in-olivenoel\"\u003eBonito del Norte Filet\u003c\/a\u003e. You can find all of the company's preserves on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This tin is not suitable for those who avoid vinegar in their food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhite tuna in wine vinegar and olive oil from the Basque Country – the canned fish for salad, tosta, and bocadillo.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"120 g","offer_id":59005064937804,"sku":"048OLA0013","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-bonito-del-norte-thunfisch-in-escabeche-freisteller.png?v=1790868862"},{"product_id":"olasagasti-bonito-del-norte-thunfisch-in-olivenoel","title":"Olasagasti Bonito del Norte tuna in olive oil","description":"\u003ch2\u003eOlasagasti Bonito del Norte tuna in olive oil. White tuna loin in olive oil – line-caught, light, mild, and juicy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Bonito del Norte tuna in olive oil\u003c\/strong\u003e is white tuna from the Cantabrian Sea, presented as a compact loin and preserved in olive oil with a touch of salt. Three ingredients, one single-serving can with a net weight of 112 g and a drained weight of 75 g, produced by Conservas Olasagasti in Markina-Xemein in the Basque Country.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBonito del Norte in olive oil by Olasagasti\u003c\/strong\u003e is the simplest way to get to know white tuna. Bonito del Norte is the Spanish name for albacore tuna, Latin name \u003cem\u003eThunnus alalunga\u003c\/em\u003e. Along the Basque coast, it is caught in the summer using the line-caught method. Its flesh is lighter and finer than most tuna found on supermarket shelves. Olasagasti packs it as a “tronco,” a compact loin that fills the can. You can break it apart with a fork into flakes as large as you like. The label lists three ingredients: Bonito del Norte, olive oil, and salt.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti describes the fish as juicy, light in color, and mild in flavor. This is exactly what sets it apart. The flesh is tender, separates into large, moist flakes, and has a clean, fishy taste rather than a metallic, canned flavor. The olive oil provides a silky mouthfeel and keeps it juicy. Since it is seasoned only with salt, the natural flavor of the fish remains the focus.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who is primarily familiar with standard canned tuna will notice the difference in texture. Instead of dry fibers, you have soft pieces on your fork. Those looking for a strong, dark tuna with a dominant flavor profile might find the Bonito a bit subtle; it is the refined, understated representative of its kind.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti designed this can as a single serving for a salad or a quick bocadillo. According to the producer, you can either use the oil or drain it, depending on the dish. For a salad, use the oil as a base for your dressing, adding a little vinegar and pepper. For a bocadillo, all you need is a baguette, the flaked fish, tomato slices, and a few green olives.\u003c\/p\u003e\n\n\u003cp\u003eIt is perhaps best enjoyed pure: on toasted white bread with a wedge of lemon and a pinch of pepper. It also pairs well with boiled potatoes and spring onions, green beans, or a plate of white beans with red onion. In pasta, stir it in only at the end so it remains juicy. It is too precious for long-simmered stews or casseroles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Flake the fish over a lukewarm potato salad with vinegar, oil, and spring onions. Use a spoonful of the oil from the can in the dressing to give the salad a taste of the seaside.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe can comes from Conservas Olasagasti in Markina-Xemein, Bizkaia, near the fishing ports of Ondarroa and Lekeitio. The company’s history dates back to the late 19th century, when Salvatore Orlando brought his salting techniques from Sicily to the Cantabrian coast. Together with Simona Olasagasti, he founded the company that bears her name today.\u003c\/p\u003e\n\n\u003cp\u003eAccording to Olasagasti, the Bonito del Norte is caught individually by line (in Spanish, “a caña”) in the Cantabrian Sea. It is processed by hand at the factory. The manufacturer states that no preservatives or artificial colors are used. Olasagasti belongs to the “Artesanos Conserveros de la Costa Vasca” association, whose traceability is monitored by the Basque government. According to the producer, the can has a shelf life of six years at room temperature. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eWho it's for\u003c\/h3\u003e\n\n\u003cp\u003eThis can is for anyone who wants good tuna in their pantry and prefers to eat it pure rather than in a sauce. It makes a meal for one person or a topping for a salad for two. For those who enjoy a fine acidity, we recommend the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-escabeche\"\u003eBonito del Norte in Escabeche\u003c\/a\u003e. For guests and tapas platters, larger fillet pieces are available in jars as \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-filet-in-olivenoel\"\u003eBonito del Norte Fillet in Olive Oil\u003c\/a\u003e. You can find all the company’s canned goods on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This small can is not suitable as a main course for a large group.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhite tuna loin in olive oil from the Basque Country – the canned fish for salads, bocadillos, and quick evening meals.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"112 g \/ 75 g","offer_id":59005065986380,"sku":"048LAG012","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel-freisteller.png?v=1790868879"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-olasagasti.jpg?v=1790776469","url":"https:\/\/leniundhans.at\/en\/collections\/olasagasti.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}