In the months of May and June the northern tuna season, is the period called coastal. With it, the possibility of having a great gastronomic product, very versatile in the kitchen, delicious for the palate and nutritionally very interesting.
How to choose the best?
Fruit of a sustainable fishing with live bait, the fleet of ships of the Cantabrian The fishing of an excellent product begins in the month of June. This traditional fishing practice offers a selective fishing that guarantees the quality of the fish and respects the seabed. Along with this technique, fishing in the Bay of Biscay and the requirement that the specimens exceed the 4 kilograms will allow us to call it bonito del norte. Also known as albacore tuna (Thunnus Alalunga).
El beautiful north is different from yellow tuna, the best known and used for the canning industry. We must highlight and differentiate the companies that offer products from the tuna from the north, such as the belly in excellent preserves, carefully prepared. A good example is of the cave that does not cease in the search for the best Spanish products, for the entire national and international market. This company obtains delicious preserves of bonito from the north that conquer palates all over the world.
White tuna from the north, a delicacy within everyone's reach
The tuna from the north, unlike others tuna, offers a magnificent texture for gastronomy as well as a differential flavor and a Lighter colour.
Although bonito has less fat than other tuna, it is very rich in omega-3 y linoleic acid that help us in cardiovascular protection is suitable for everyone. In the kitchen you can prepare a large number of dishes, either fresh or canned.
from salads, marmitakos, sauteed vegetables, skewers, sandwiches, fried foods or even in sushi or sashimis this product. It is arriving in the markets fresh in these months and allows us to eat in a rich, healthy way and within everyone's reach. A luxury.
