This age-old technique of selective fishing avoids unwanted fish being discarded, respecting the environment and protecting marine reserves. Ortiz's bonito, also known as white tuna, are individually line caught with live bait or fly during the coastal fishing season. Bonito makes a great addition to salads or flaked on a piece of toast. Try making a typical tapa or 'pintxo' from Northern Spain - stuff piquillo peppers with bonito mixed with a little mayonnaise, raw white onion finely diced and a good squeeze of lemon juice. This bonito is preserved in olive oil and is popular all over Spain, especially in the Basque Country. five generations, Conserva Ortiz has perfected their techniques in order to achieve the greatest quality preserving this Bonito del Norte (White Tuna).
Bonito is often compared to tuna fish but unlike the rest of their species bonito del norte is famed for its rich flavour, soft texture and light colour. Let the oil from the can get incorporated into your dressing, too.Bonito del norte is a white fish with an exquisite flavour and delicate texture. Making vitello tonnato? This is the stuff. A Nicoise salad, with a generous handful of olives by the same name, is the perfect base for all this, not too much, tuna. Scraped right from the can onto some crusty bread, long shavings of Pantaleo Sardo and a fluffy pile of arugula (forget not your new harvest olive oil) beat the tired tuna melt in any race, but if that’s what you’re looking for, trade in the baby Swiss slices and pickle chips for Maxx Extra and some Brussels Sprout Relish from Ann’s Raspberry Farm. I normally purchase Ortiz White Tuna in Olive Oil Tin, 92-Grams (Pack of 5) for everyday use, but for special occasions this is how I pamper myself. Let the oil from the can get incorporated into your dressing, too. Scraped right from the can onto some crusty bread, long shavings of Pantaleo Sardo and a fluffy pile of arugula (forget not your new harvest olive oil) beat the tired tuna melt in any race, but if that’s what you’re looking for, trade in the baby Swiss slices and pickle chips for Maxx Extra and some Brussels Sprout Relish from Ann’s Raspberry Farm. Tuna really isn’t best when rare, you know. Ortiz is committed to line-caught, in-season (that’s June through October) tuna, helping keep our Albacore populations healthy. This doesn’t usually make for great sashimi, but these qualities make Albacore king -catch for canning. This is how we ensure a tender and succulent Tuna. We source the best fishing grounds and seasons and select the most tender fish weighing no more than 30kg. Of all the tuna species, Albacore has the lightest color, softest muscle, mildest flavor, and highest oil content. At Conservas Ortiz, the Tuna we produce must meet multiple criteria to guarantee the best quality.
The Albacore tuna, Thunnus alalunga, is known as Bonito del Norte in Spain and Tombo in Japan (tombo is the Japanese word for dragonfly, referring to this species’ impressively long pectoral fins). Ortizs bonito, also known as white tuna, are individually line caught with live bait or fly during the coastal fishing season. Enjoy a classic, canned tuna, the way it’s meant to be: just like this. Kick off every weekend with our Fishmonger’s Dozen featuring plump and delicate oysters at ocean-deep savings. Packed in buttery, olive oil, this nice section of loin flakes into delicate, silky chunks. Ortiz Bonito del Norte uses line-caught Albacore (that’s better for you AND our oceans) from the Cantabrian Sea off the north coast of Spain. 2 1/2 tbl capers, rinsed and roughly chopped. Elegant, noble, and cherished amongst cans. 2 cans white tuna packed in olive oil (Ortiz is a great choice) 1 shallot minced.
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