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 fish market in Gijón, allows them to acquire and select the best Northern Bonito and Cantabrian Anchovy. From July to September, the bonito fishing season becomes a true economic and social event in coastal towns throughout the Cantabrian Sea due to its artisanal and seasonal fishing.
Technical specifications:
Features: Net weight: 115 g // Drained weight: 81 g
Species: Northern Bonito (Thunnus alalunga)
Ingredients: Northern Bonito (Thunnus alalunga), olive oil, and salt
Producer: Agromar
Location: Gijón (Asturias)
Nutritional Table of Northern Bonito (per 100g, drained)
- Energy value: 253 Kcal / 1054 kJ
- Fat: 17g
- Saturated fat: 3g
- Carbohydrates: 0g
- Protein: 25g
- Salt: 3.1g
Store in a cool and dry place, protected from direct sunlight.
Shelf life: 5 years after production.
How is Northern Bonito made?
1. Fishing
Bonito is caught using fishing rods by small boats along the Cantabrian Coast, using traditional and sustainable methods such as cacea (in motion) or tanqueo (static with live bait). 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 tough days at sea, the boats arrive at the ports of the Cantabrian Sea to auction off the Northern Bonito in the local fish markets. In our case, we acquire it from the fish markets in Gijón and Avilés, which allows us to receive it perfectly fresh for processing. The freshness 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-seas vessel.
3. Beheading and Cooking
Once the bonito reaches our facilities, it must be beheaded and eviscerated to remove the blood from the inside. Afterwards, we take out the belly, which is the most prized part, to be canned separately. After being beheaded and eviscerated, the bonito must be boiled 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 the dark meat. 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 drizzled with olive oil, marinade, or natural with slightly salted water, and then sealed.
5. Sterilization
The reason why bonito and any canned product does not require any additives lies in the process of sterilization in an autoclave. 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.
