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Ortiz Bonito Del Norte

Mild and sweet Albacore.

Quick Overview:

Soft, silky chunks packed in olive oil. Elegant, noble, and cherished amongst cans.

Quick Facts

Origin: Spain, Cantabrian Sea
Unit Size: 3.95 oz.

The Flavor Experience

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. Packed in buttery, olive oil, this nice section of loin flakes into delicate, silky chunks. Enjoy a classic, canned tuna, the way it’s meant to be: just like this.

The Story

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). Of all the tuna species, Albacore has the lightest color, softest muscle, mildest flavor, and highest oil content. This doesn’t usually make for great sashimi, but these qualities make Albacore king -catch for canning. Ortiz is committed to line-caught, in-season (that’s June through October) tuna, helping keep our Albacore populations healthy. Tuna really isn’t best when rare, you know.

Usage Tips

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. A Nicoise salad, with a generous handful of olives by the same name, is the perfect base for all this, not too much, tuna. Making vitello tonnato? This is the stuff. Let the oil from the can get incorporated into your dressing, too.

Full Description
$8.00
/ ea.

Goes Well With

Product Description

Soft, silky chunks packed in olive oil. Elegant, noble, and cherished amongst cans.

Quick Facts

Origin: Spain, Cantabrian Sea
Unit Size: 3.95 oz.

The Flavor Experience

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. Packed in buttery, olive oil, this nice section of loin flakes into delicate, silky chunks. Enjoy a classic, canned tuna, the way it’s meant to be: just like this.

The Story

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). Of all the tuna species, Albacore has the lightest color, softest muscle, mildest flavor, and highest oil content. This doesn’t usually make for great sashimi, but these qualities make Albacore king -catch for canning. Ortiz is committed to line-caught, in-season (that’s June through October) tuna, helping keep our Albacore populations healthy. Tuna really isn’t best when rare, you know.

Usage Tips

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. A Nicoise salad, with a generous handful of olives by the same name, is the perfect base for all this, not too much, tuna. Making vitello tonnato? This is the stuff. Let the oil from the can get incorporated into your dressing, too.

SKU: SEAF016P

Straight From the Monger’s Mouth
“Tuna demand some respect. They are massive and noble, and I see no reason not to revere their flesh the way we do Iberian hogs or Kobe beef. I hate to hear canning thought of a last resort, making tuna a mere commodity. The flesh of the Albacore see
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