This is tuna on another level. Northern Bonito, or white longfin tuna, is prized for its delicate texture, rich flavour and beautifully pale flesh.

Caught one fish at a time by pole and line off Spain’s Cantabrian coast, the bonito are landed during their short summer season when they are in peak condition. Each fish is then cooked, filleted and carefully laid into the tin by hand, before being preserved simply in olive oil and salt.

Firm, succulent flakes and a clean, full flavour make this wonderful straight from the tin, piled onto good bread, through a salad or pasta, or anywhere you’d normally use tuna... although once you’ve tasted this, ordinary tinned tuna may never quite cut it again.

Net Weight: 115g
Drained Weight: 80g

Didi you know...

Northern Bonito (Thunnus alalunga) is also known as albacore or white tuna. Unlike mass-produced tuna, these fish are individually pole-and-line caught; a highly selective traditional fishing method which means each fish is handled individually from sea to tin.