Agromar's commitment to quality leads them to bet on raw materials from our coasts, respecting the product and its nature and maintaining a traditional artisanal production that has been going on for decades. Their factory, at the foot of the Cantabrian Sea and 100 meters from the Gijón fish market, allows them to acquire and select the best North Atlantic Bonito and Cantabrian Bocarte. From July to September, the bonito fishing season becomes a true economic and social event in the coastal towns throughout the Cantabrian Sea due to its artisanal and seasonal fishing.
In addition to Omega-3, it is worth mentioning the B-group vitamins, as well as vitamins A, D, and minerals such as potassium, phosphorus, magnesium, iron, and iodine.
Technical Sheet:
Characteristics: Net weight: 115 g // Drained weight: 81 g
Species: North Atlantic Bonito (Thunnus alalunga)
Ingredients: North Atlantic Bonito (Thunnus alalunga), olive oil, and salt
Producer: Agromar
Location: Gijón (Asturias)
Nutritional Table of North Atlantic Bonito (per 100g, drained)
- Energy value: 226 Kcal / 943 kJ
- Fat: 14g
- Saturated fat: 2.4g
- Carbohydrates: 0g
- Sugars: 0g
- Protein: 25g
- Salt: 0.86g
Store in a cool, dry place, protected from direct sunlight
Expiration date: 5 years after manufacturing
How is North Atlantic Bonito made
1. Fishing
Bonito is caught with fishing rods by small boats along the Cantabrian coast, using traditional and sustainable methods such as cacea (moving) or tanqueo (static with live bait). Thanks to traditional and sustainable fishing, we can preserve the species and continue to enjoy it for many more years.
2. Auction
After long and tough days at sea, the boats arrive at the ports of the Cantabrian Sea to auction the North Atlantic bonito at the local fish markets. In our case, we acquire it from the fish markets of Gijón and Avilés, which allows us to receive it perfectly fresh for processing. The fresh state of the bonito is one of the keys to its quality, as it differs from other fish that are canned after being previously frozen on a high-sea vessel.
3. Head removal and cooking
Once the bonito arrives at our facilities, it must be decapitated and gutted to remove the blood from the inside. Afterwards, we remove the ventresca, its most prized part, to can separately. After being decapitated and gutted, the bonito must be cooked in water and salt to maintain the appreciated texture of fresh fish.
4. Peeling and packaging
The cooked bonitos are then cut and stripped of the skin and bloodline. The resulting fillets can be directed to different types of formats and preparations, depending on how they are cut. After packaging, the cans or glass jars, as appropriate, are drizzled with olive oil, escabeche sauce, or left natural with slightly salted water before being sealed.
5. Sterilization
The key to the bonito and any canned product not needing any additives lies in the autoclave sterilization process. The cans or jars are placed in carts for a thermal treatment with steam at a specific temperature and time. This allows the product to have a shelf life of about 5 years, which could even be longer.
