Olasagasti Bonito del Norte Fillets in Olive Oil. White tuna fillets in a jar – line-caught, hand-packed, mild and succulent.

Olasagasti Bonito del Norte Fillets in Olive Oil 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.

Bonito del Norte by Olasagasti is the Spanish name for white tuna, also known as albacore (Latin: Thunnus alalunga). 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." Lomos 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.

Taste

The 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.

Compared 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.

Usage

Olasagasti 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.

When 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.

Our tip: 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.

Origin

The 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.

Shortly 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.

For whom

This 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 Bonito del Norte in Olive Oil is sufficient. You can find more preserves from Markina on our Olasagasti page. This jar is not suitable for those looking for a heavily seasoned preserve – here you get only fish, oil, and salt.

White tuna fillets in a jar, line-caught and hand-packed – the Basque canned tuna for a well-laid table.