Net weight:

On the Cantabrian coast, they bring us the best Bonitos del Norte (thunnus alalunga) caught one by one, we process them fresh and pack them in olive oil. Unlike most market ventrescas, we do not separate the natural sheets of the belly. This way we preserve the natural fat of the Bonito that is found between the sheets and makes it very juicy and special. It can only be processed this way if the fish is fresh, as if it is frozen it becomes dry and the sheets cannot be appreciated or separated so easily. In addition, it is low in salt, only 0.13g per every 100g of product.