White Tuna is served in whole pieces and is characterized by its unique flavor thanks to the marinade in red sauce or Catalan sauce. The differentiating ingredient of this typical Catalan marinade is the paprika used in sauces such as romesco or calçotada sauce.
White Tuna (Thunnus alalunga), also known as longfin tuna, is the most prized fish for its texture and flavor. It has a long central fin up to two thirds of its size, which gives it the characteristic name of alalunga, or long fin.
We prepare our Bonito del Norte in escabeche Catalan sauce (vinegar and spices) in a totally traditional way: individually line-caught during the fishing season. It is then carefully hand-prepared and packed in Catalan sauce which gives this traditional product a lot of character.
Once opened, in order to maintain its full flavor for up to five days, we recommend keeping the White Tuna in the refrigerator, preferably covered and completely submerged in its marinade. And for Catalan sauce lovers, we suggest not throwing away the sauce and reusing it in other recipes.
White Tuna is a fish full of benefits for our health:
They come in escabeche (vinegar and spices), red sauce or catalan sauce, which contains paprika and provides vitamins and minerals such as phosphorus, magnesium, potassium and calcium.
There are flavors that never go out of fashion. Escabeche (vinegar) is one of Spain’s best-loved marinades. It was created as a preservation technique for fresh fish as it was sent from the coast inland when there were no technical means to do so. Today, many years later, its characteristic flavor has become a firm favorite in canned products.
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