Olasagasti Bonito del Norte Tuna in Escabeche. Solid white tuna in wine vinegar and olive oil – succulent, mild, and with a fine acidity.

Olasagasti Bonito del Norte Tuna in Escabeche is white tuna as a compact piece, preserved in wine vinegar, olive oil, and salt. The tin contains 120 g, of which 81 g is fish. Produced by Conservas Olasagasti in Markina-Xemein in the Basque Country.

Bonito del Norte in Escabeche by Olasagasti combines two Spanish terms. Bonito del Norte is white tuna, also known as albacore, Latin name Thunnus alalunga. Escabeche is an ancient way of preserving cooked fish in a mixture of vinegar and oil. Formerly used for shelf life, today it is primarily for flavor. Many Escabeche recipes use onions, bay leaves, and spices. Olasagasti keeps it simple: wine vinegar, olive oil, and salt, nothing else. This keeps the focus on the fish, with the acidity merely providing an accent.

Flavor

Olasagasti describes the fish as succulent, light in color, and mild, with just the right touch of Escabeche. That is exactly how it tastes. The meat is tender and can be divided into large flakes with a fork. The wine vinegar provides a fine, fresh acidity, while the olive oil rounds it out. It tastes fresher served chilled and fuller and more rounded at room temperature.

Compared to the Bonito in pure olive oil, this tin seems brighter and more vibrant. It is therefore a good fit for dishes that might otherwise need a splash of lemon or vinegar. Those expecting an Escabeche with lots of onions and spices will find a restrained version here. The seasoning comes from the vinegar; the rest is fish.

Usage

Olasagasti intends the tin as a single portion for salad, tapas, or tosta, a toasted slice of bread with toppings. The infusion of oil and vinegar is expressly intended to be used as well. You can use it to dress vegetables or drizzle it over a bocadillo.

For a salad, mix tomatoes, red onions, and a few olives with the fish and use the infusion as a dressing. With boiled potatoes and green beans, it makes a complete lunch. On a tosta, the Bonito sits on toasted bread, topped with a little grilled bell pepper. In a bocadillo, it pairs well with lettuce, tomato, and hard-boiled egg. It is also a good partner for lentils or jarred white beans because the acidity makes the legumes feel lighter.

Our tip: Pour the infusion over lukewarm grilled bell peppers and place the fish on top. The acidity combines with the sweetness of the peppers, and you won't need any additional dressing.

Origin

The tin comes from Conservas Olasagasti in Markina-Xemein in Bizkaia, near the fishing ports of Ondarroa and Lekeitio. The family history began at the end of the 19th century with Salvatore Orlando from Sicily and the Basque woman Simona Olasagasti. Their surname remains the brand name to this day. According to Olasagasti, the Bonito del Norte is caught individually by fishermen using hooks during the summer season in the Cantabrian Sea.

At the factory, the fish is processed by hand: cleaned, cooked, and placed in the tin piece by piece. Olasagasti belongs to the association "Artesanos Conserveros de la Costa Vasca," whose Bonito del Norte is caught and processed on the Basque coast. According to the manufacturer, the tin has a shelf life of five years at room temperature. Allergen information: Contains fish.

For whom

This tin is for anyone who likes fish with a bit of acidity and wants to get a salad or a tapa on the table quickly. It fits in the office, on a picnic, and on a tapas platter next to olives and cheese. As a small tin, it is quickly opened and finished in a single meal. Those looking for the same fish in just oil can choose the Bonito del Norte in Olive Oil. For multiple people, there are fillets in a jar as Bonito del Norte Filet. You can find all of the company's preserves on our Olasagasti page. This tin is not suitable for those who avoid vinegar in their food.

White tuna in wine vinegar and olive oil from the Basque Country – the canned fish for salad, tosta, and bocadillo.