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 elaboration that has been passed down 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 Anchovy. From July to September, the bonito fishery becomes a true economic and social event in coastal towns throughout the Cantabrian region due to its artisanal and seasonal fishing.
In addition to Omega-3, it is worth highlighting 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: 1800 g // Drained weight: 1400 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
North Atlantic bonito is caught using rod and line by small boats along the Cantabrian Coast, using traditional and sustainable fishing methods such as trolling or bait fishing. Thanks to these methods, we can preserve the species and continue to enjoy it for many more years.
2. The Fish Market
After long and hard days at sea, the boats arrive at the ports of the Cantabrian region to auction off the North Atlantic bonito in 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. Heading and Cooking
Once the bonito arrives at our facilities, it must be headed and gutted to remove the blood from the inside. Subsequently, we remove the prized ventresca (belly) to be canned separately. After being headed and gutted, the bonito must be cooked in water and salt to maintain the prized texture of fresh fish.
4. Peeling and Packaging
The cooked bonitos are then cut and stripped of their skin and entrails. The resulting fillets can be directed towards different types of formats and preparations, depending on how they are cut. After packaging, the cans or glass jars, as appropriate, are filled with olive oil, escabeche (marinade), or lightly salted water, and then sealed.
5. Sterilization
The key to the fact that bonito and any canned product does not require any additives lies in the autoclave sterilization process. The cans or jars are placed in carts for 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.
