Bonito fresco (kg)

Bonito fresco (kg)
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Bonito fresco (kg)
Bonito fresco (kg)
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Bonito fresco (kg)

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De la HuertaCasa
Valoración 4,6
Pedido mínimo: 49,00 €
Envío en: 24 - 72 h
Envío gratis

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Shipping only Community of Madrid

Origin:Cantabrian/Canary Islands.
Also known as bonito, albacore or white tuna. It is a saltwater blue fish. It has two long fins on its pectorals that can measure up to 30cm. Its body is elongated and compressed. It is silver blue in color. Its scales are very small. Its mouth is large and its eyes are conical. It is a seasonal fish and is caught in a traditional way to guarantee its quality and freshness. It usually measures from 30 cm to 1 meter, and the weight ranges from 4 kilos to 11 kilos. It is a predator of small fish, the ones it eats the most are sardines, anchovies and horse mackerel, as well as crabs.Properties and benefitsBonito is a fish rich in phosphorus, magnesium and potassium. Being an oily fish, its meat is rich in omega 3, an ally for our cholesterol and triglycerides. Composed of vitamins of group A, B and D. It has been considered a natural remedy to combat fatigue and colds. It improves blood circulation and calcium absorption thanks to its vitamin D content. Vitamin A is good for our eye health. Magnesium promotes the proper functioning of our muscles, intestine and nerves. Fights anemia due to its iron content. And thanks to its folic acid content, it is an essential food for pregnant women.Nutritional value per 100grEnergy (kcal) - 138.00Calories 164Protein (g) 30Fat (g) 4.7Potassium (mg) 277Phosphorus (mg) 182Selenium (mcg) 65.7Iron (mg) 1.6Magnesium (mg) 28Conservation and tricksBeing an oily fish, it tends to oxidize easily, so the best way is to cover it with a damp cloth in the refrigerator. If you are going to freeze it, wrap it in plastic wrap, tightly so that air does not enter and prevent it from losing its properties.Recipe and uses in cookingAn easy and quick way to cook tuna is to make it with onions; Season the tuna with salt and pepper on both sides. Brown the bonito slices in a pot. In the same pot, sauté 2 cloves of garlic and 4 onions with a bay leaf. Add salt and cook over low heat for 40 minutes. Clean the tuna of thorns and skin. Once the onion is cooked, add a glass of white wine and increase the heat so that the alcohol evaporates. Put the bonito pieces in the pot and mix well with the onion. Cook for 3 minutes.

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