The "Northern Bonito" or "Thunnus Alalunga" is caught, one by one, in the waters of the Bay of Biscay during the summer season and using traditional fishing methods. Its intense sea flavour, its light flesh and its properties have made it, without a doubt, the king of tunas.
 
Once the best specimens have been selected and the cooking process has been completed, the fish is prepared and packaged using traditional techniques. The skill and experience acquired over five generations is part of our secret to achieving the exceptional appearance and flavour, with tasty and appetising white meat, that our preserves boast.
 
 Bonito loins are used, to which specially selected olive oil is added. This oil, with its intense flavour, gives bonito an exclusive aroma and flavour, a delicious contrast between the flavour of the sea and that of the sun-dried land.