These Ortiz bonito tuna fillets in olive oil are from the thunnus alalunga, which is a small tuna that generally weighs less than 20kg. Caught off the Bay of Biscay using traditional methods, it is considered by the Spaniards the finest of tunas.
Every year Bonito del Norte tuna migrate north as far as the Bay of Biscay in northern Spain. During the summer they fatten up for their return journey south. Just when the tuna are in top shape, fishermen harvest them with fishing rods. Within 24 hours they are cooked in seawater and packed by hand in olive oil. The result is the most tender, silky preserved tuna in the world.