My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
190 g
Agromar selects the best pieces of Bonito del Norte fillets covered in olive oil, from the Cantabrian Sea during the Bonito fishing season, maintaining the characteristic exquisite and tender flavor that allows you to enjoy a texture and exquisite taste characteristic of a high quality gourmet product. Bonito del Norte, due to its high omega-3 fatty acid content, helps prevent cardiovascular diseases, reduce high levels of cholesterol and triglycerides. In addition to enjoying it, it takes care of you, what could be better than Spanish gastronomy?
Made in Spain Gourmet always offers the best of Spanish gastronomy.
Agromar's commitment to quality leads them to bet on raw materials from our coasts, respecting the product and its nature and maintaining a traditional artisanal production that has been going on for decades. Their factory, at the foot of the Cantabrian Sea and 100 meters from the Gijón fish market, allows them to acquire and select the best North Atlantic Bonito and Cantabrian Anchovy. From July to September, the bonito fishing season becomes a true economic and social event in coastal towns throughout the Cantabrian Sea due to its artisanal and seasonal fishing.
In addition to Omega-3, it is worth mentioning the B vitamins, as well as vitamins A, D, and minerals such as potassium, phosphorus, magnesium, iron, and iodine.
Technical sheet:
Characteristics: Net weight: 190 g // Drained weight: 140 g
Species: North Atlantic Bonito (Thunnus alalunga)
Ingredients: North Atlantic Bonito (Thunnus alalunga), olive oil, and salt
Producer: Agromar
Location: Gijón (Asturias)
Nutritional Table of North Atlantic Bonito (per 100g, drained)
Store in a cool, dry place, protected from direct sunlight.
Expiration date: 5 years after manufacturing
How is North Atlantic Bonito made?
1. Fishing
Bonito is caught with a rod by small boats along the Cantabrian Coast, using traditional and sustainable methods such as cacea (moving) or tanqueo (static with live bait). Thanks to traditional and sustainable fishing, we can preserve the species and continue to enjoy it for many years to come.
2. The Fish Market
After long and hard days at sea, the boats arrive at the ports of the Cantabrian Sea to auction the North Atlantic bonito in local fish markets. In our case, we acquire it from the fish markets of Gijón and Avilés, which allows us to receive it perfectly fresh for its production. The fresh state of the bonito is one of the keys to its quality, as it differs from other fish that are canned after being previously frozen on a high-sea fishing vessel.
3. Heading and Cooking
Once the bonito arrives at our facilities, it must be headed and gutted to remove the blood from the inside. Afterwards, we remove the ventresca, its most prized part, to can separately. After being headed and gutted, the bonito must be boiled in water and salt to maintain the prized texture of fresh fish.
4. Peeling and Packaging
The cooked bonitos are peeled and then stripped of their skin and bloodline. The resulting fillets can be directed to different types of formats and preparations, depending on how they are cut. After packaging, the cans or glass jars, as appropriate, are filled with olive oil, escabeche (a marinade), or natural slightly salted water before being sealed.
5. Sterilization
The reason why bonito and any canned product does not require any additives lies in the autoclave sterilization process. The cans or jars are placed in carts for thermal treatment with steam at a specific temperature and time. This allows the product to have a shelf life of about 5 years, which could even be longer.
