Agromar’s commitment to quality leads them to choose raw materials from our coasts, respecting the product and its nature while preserving decades of traditional artisanal production. Their factory, at the foot of the Cantabrian Sea and 100 meters from the Gijón fish market, allows them to acquire and select the finest Bonito del Norte and Cantabrian anchovy. From July to September, the bonito fishing season becomes a true economic and social event in coastal towns throughout the Cantabrian coast, thanks to its artisanal and seasonal fishing.
In addition to Omega-3, it is rich in B vitamins, as well as vitamins A and D, and minerals such as potassium, phosphorus, magnesium, iron, and iodine.
Technical sheet:
Characteristics: Net weight: 115 g // Drained weight: 81 g
Species: Bonito del Norte (Thunnus alalunga)
Ingredients: Bonito del Norte ((Thunnus alalunga) olive oil and salt
Producer: Agromar
Location: Gijón (Asturias)
Nutrition Facts for Bonito del Norte (per 100g, drained)
- Energy 226 Kcal / 943 kJ
- Fat 14g
- of which saturated 2,4g
- Carbohydrates 0g
- Sugars: 0g
- Protein 25g
- Salt 0,86g
Store in a cool, dry place, protected from direct sunlight
Best before: 5 years after production
How Bonito del Norte is prepared
1. Fishing
Bonito is pole-and-line caught by small boats all along the Cantabrian Coast, using either trolling methods while the boat is moving, or live-bait fishing while stationary. Thanks to traditional, sustainable fishing, we can preserve the species and continue enjoying it for many more years.
2. The fish auction
After long, demanding days at sea, the boats arrive at Cantabrian ports to auction Bonito del Norte at the local fish markets. In our case, we purchase it from the fish markets of Gijón and Avilés, which ensures it reaches us perfectly fresh for preparation. The freshness of the bonito is one of the keys to its quality, setting it apart from other fish that are canned after having first been frozen on an offshore vessel.
3. Heading and cooking
Once the bonito arrives at our facilities, it must be headed and gutted to remove the blood from inside. We then remove the belly, its most prized part, to can separately. After heading and gutting, the bonito is cooked in water and salt to preserve the valued texture of fresh fish.
4. Peeling and packing
The bonito are cooked whole and then cut, with the skin and dark meat removed. The resulting loins may be used for different formats and preparations, depending on how they are cut. After packing, the cans or glass jars, as appropriate, are covered with olive oil, marinade, or a natural preparation with lightly salted water before being sealed.
5. Sterilization
The reason bonito, like any preserved food, requires no additives lies in the autoclave sterilization process. The cans or jars are placed in carts for heat treatment with steam at a specific temperature and for a specific time. This gives the product a shelf life of around 5 years, which may even be longer.