Olasagasti - Bonito Del Norte - White Tuna in Escabeche
Hand-caught in the rough waters of the Bay of Biscay using traditional methods, El Bonito del Norte offers high-quality white tuna in a tangy escabeche sauce.
Basque fishermen had been pulling bonito from the Cantabrian Sea for centuries when the Italians turned up with new ideas about vinegar. Turns out even people who'd been fishing since before Spain existed could learn a trick or two.
The Olasagasti family grabbed onto these methods immediately. Now they swear by "buen aceite o mejor escabeche"—good oil's fine, but escabeche is better. Hard to argue.
Sharp wine vinegar cuts through the fish while paprika adds warmth that makes perfect sense. Works well over white beans where the escabeche becomes instant dressing, or on bread with tomatoes if you have access to good ones.
Ingredients: White Tuna (Thunnus alalunga) (fish), wine vinegar, olive oil, salt.
Net Weight:120g
Hand-caught in the rough waters of the Bay of Biscay using traditional methods, El Bonito del Norte offers high-quality white tuna in a tangy escabeche sauce.
Basque fishermen had been pulling bonito from the Cantabrian Sea for centuries when the Italians turned up with new ideas about vinegar. Turns out even people who'd been fishing since before Spain existed could learn a trick or two.
The Olasagasti family grabbed onto these methods immediately. Now they swear by "buen aceite o mejor escabeche"—good oil's fine, but escabeche is better. Hard to argue.
Sharp wine vinegar cuts through the fish while paprika adds warmth that makes perfect sense. Works well over white beans where the escabeche becomes instant dressing, or on bread with tomatoes if you have access to good ones.
Ingredients: White Tuna (Thunnus alalunga) (fish), wine vinegar, olive oil, salt.
Net Weight:120g
Hand-caught in the rough waters of the Bay of Biscay using traditional methods, El Bonito del Norte offers high-quality white tuna in a tangy escabeche sauce.
Basque fishermen had been pulling bonito from the Cantabrian Sea for centuries when the Italians turned up with new ideas about vinegar. Turns out even people who'd been fishing since before Spain existed could learn a trick or two.
The Olasagasti family grabbed onto these methods immediately. Now they swear by "buen aceite o mejor escabeche"—good oil's fine, but escabeche is better. Hard to argue.
Sharp wine vinegar cuts through the fish while paprika adds warmth that makes perfect sense. Works well over white beans where the escabeche becomes instant dressing, or on bread with tomatoes if you have access to good ones.
Ingredients: White Tuna (Thunnus alalunga) (fish), wine vinegar, olive oil, salt.
Net Weight:120g
Olasagasti brings together Italian preservation know-how with the bounty of the Cantabrian Sea. From their Markina factory in Bizkaia, this century-old Basque brand crafts premium Spanish tinned seafood with a focus on quality.
Their conservas start with sustainable fishing—local arrantzales (Basque fishermen) catch wild Cantabrian anchovies at spring's peak and line-caught Bonito del Norte tuna when perfectly mature. These prized catches arrive at dawn from nearby ports, never frozen, keeping their character intact.
The heart of Olasagasti lies in their careful handling: anchovies immediately brined, aged for months, then hand-filleted. Their ventresca tuna belly preserves offer that lovely melt-in-mouth feel, while their San Sebastian-style anchovy fillets with garlic and cayenne show off regional flavours at their best.
Allergens are in bold.
Prepared by hand
May contain traces of molluscs and crustaceans.
Store in a cool, dry place. See tin for use-by date.
Consume immediately after opening.
Product of Spain
| Energy | 767 kJ / 183 kcal |
| Total fat | 9.0 g |
| Saturated fat | 2.5 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Protein | 24.9 g |
| Salt | 1.7 g |