Northern Bonito Cake 170 g from Santa Teresa Gourmet, made with Northern bonito (15%), bullhead (15%), and hake (13%). The recipe combines the fish with fried tomato, egg, cream, and onion, among other ingredients, to offer a fine and creamy texture that is easy to spread or cut, with notes of tomato and onion. The 170 g format is suitable for 2-4 servings and allows for easy opening, unmolding, and slicing for convenient serving. It can be served cold for a firmer cut, warm for creaminess, or hot as a base for a sauced dish. It’s an option for toast, canapés, fillings, or as a starter. The description presents it as a recipe without added preservatives or additives. To unmold and slice, it is recommended to use a damp knife. It can be paired with extra virgin mayonnaise, tartar sauce, a salad of bitter leaves and pickles, or toasted rye bread with a few drops of lemon. Keep refrigerated between 0 °C and 5 °C. Once opened, store in the refrigerator and consume within 3 days.