Bonito del Norte in Olive Oil

Bonito del Norte, white tuna from the Cantabrian Sea

Ortiz Bonito del Norte is white tuna, individually line-caught, hand-filleted, and nestled in olive oil. A light, tender, gourmet tuna from the Cantabrian Sea—not coarse canned tuna, but the craftsmanship of five generations.

Bonito del Norte in olive oil is the fine white tuna from Spain's northern coast that the Ortiz family has been catching in the Cantabrian Sea since 1891. Its light meat remains tender, mild, and flaky—quite different from the darker, firmer tuna caught in nets. It is only caught in the summer when the schools migrate, and in Spain, it is considered the tuna for special occasions. Let yourself be surprised by how much delicacy can be contained in a small tin of white tuna.

Light, tender, and finely flaky

The white tuna tastes mild and buttery, with a fine texture that breaks apart into delicate flakes on the tongue. That is what good Bonito del Norte tastes like.

Unlike stronger red tuna, the Bonito remains discreet in aroma and almost creamy in mouthfeel. The quality olive oil coats the fillets, keeps them juicy, and imparts a subtle fruity note. Over the months in the tin, the pieces become even more supple as the oil and fish slowly meld. Juicy, tender, and flaky—that is white tuna at its finest.

Anyone who has tasted this difference is reluctant to go back to coarse canned tuna. The leap in quality is noticeable from the very first bite.

On lukewarm white bread with a squeeze of lemon

A few fillets on white bread, a squeeze of lemon, a drizzle of good oil—and a small feast is on the table.

Bonito likes it uncomplicated—on a salad with white beans, with tomatoes and red onions, in an empanada, or simply straight from the tin. A slice of bread with fruity olive oil and a pinch of sea salt is all it needs.

Because it remains so mild, it pairs just as well with a cool glass of white wine as it does with a dry Manzanilla. If you like it bolder, place it next to Ortiz sardines in olive oil and let them both compete on the table.

Individually line-caught since 1891

The Ortiz family has been catching their white tuna traditionally by line since 1891, one by one, never with nets. The foundation was laid back then by Bernardo Ortiz de Zárate in Ondarroa on the Basque coast, and today, the fifth generation manages the house as prudently as Bernardo began.

Fishing takes place in the summer when the Bonito schools migrate through the Cantabrian Sea—fishermen side-by-side along the boat's edge, using short lines and live bait. The gentler the catch, the more intact the delicate fillet remains. On land, each fish is cleaned and filleted by hand, cooked, and carefully placed in oil.

135 years have gone into this craft, and you can taste every one of them. If you would like to continue exploring the Spanish northern coast, you can find more Ortiz preserves with us, and on the shelf next to them, plenty of tuna produced with honest craftsmanship. Hats off.

The oil doesn't belong in the sink

Open the tin a quarter of an hour before eating; then the Bonito really comes into its own at room temperature. The oil doesn't belong in the sink—pour it over a salad or dip your bread in it; it has absorbed all the flavor of the fish. Once opened, the tuna will keep covered in the refrigerator for one to two days, if any is left at all.

Contents: 112g, drained weight 82g

Contents 112 g – drained weight 82 g