Northern Bonito Tuna Loins in Olive Oil 225 g — Conservas Emilia | SalazonArte

Northern Bonito loins from Santoña, hook-caught, in olive oil. Large, juicy flakes for gourmet salads and toasts. 225 g jar. Buy online

Long-lasting preserve: best before date indicated on the label (usually several years). Once opened, keep refrigerated, covered with oil, and consume within 4–5 days.

Whole loin pieces: the premium presentation of canned bonito — uniform-sized pieces served in large, attractive flakes.
Authentic Albacore tuna, the most prized tuna: white, smooth, and delicate meat.
Hook-and-line fishing in the Cantabrian Sea, piece by piece, during the summer season — selective and respectful.
Artisanal production from Santoña: Conservas Emilia, in the canning capital of the Cantabrian Sea, with hand-peeling and hand-packaging.
Only three ingredients: Albacore tuna, olive oil, and salt.
225 g drained glass jar — you see what you buy; store at room temperature until opened.

Flavor: delicate, clean, and elegant — the fine profile of albacore tuna, rounded out by olive oil; light-years beyond common skipjack tuna.
Texture: juicy and firm, in large flakes that separate whole — the visible difference of the loin versus crumbled pieces.

225 g drained weight glass jar, guaranteeing the actual amount of bonito.

Energy: 800 kJ / 190 kcal
Fat: 10 g— of which saturates 1.8 g
Carbohydrate: 0 g— of which sugars 0 g
Protein: 25 g
Salt: 1 g

Rich in high-quality protein, comparable to meat but with lower fat content. Contains Omega 3 fatty acids and linoleic acid, essential for cardiovascular health. Source of antioxidants, which help prevent diseases and contribute to general well-being. Essential minerals and vitamins that strengthen a balanced diet.

In flakes, almost untouched: on a Valencian tomato salad with spring onion and olives — the tuna leads, the rest accompanies.
The gourmet summer salad: with piparras, hard-boiled egg and some house anchovies — the complete "northern salad," all from the counter.
High-quality toasts and canapés: thick shredded belly with roasted pepper, or with grated tomato and EVOO — a celebration appetizer without cooking.
With legumes: white beans or chickpeas, red onion, its oil from the jar and paprika — a complete dish in five minutes.
The house rule: the tuna belly, better cold or barely warm — cooking it is a waste of the flake (that's what the "migas," its little sister, are for).
And the oil from the jar is not thrown away: infused with tuna, it's the base of the vinaigrette.

Bonito del norte (Atlantic white tuna) pole-and-line caught in the Cantabrian Sea during the summer season and artisanally prepared by Conservas Emilia in Santoña (Cantabria) — the town with the greatest canning tradition in northern Spain: cooked, hand-peeled, and packed in olive oil. Selected by SalazonArte for their stall at the Central Market of Valencia.

Before opening: no refrigeration needed — store in a cool, dry place, protected from light (pantry product).
Once opened: refrigerate and keep covered with oil, preferably in its own jar; consume within 4–5 days.
Oil may solidify in the cold: this is normal, it will return to liquid at room temperature.
- Contains fish.

FISH

White tuna, olive oil, and salt.