Northern Albacore in Olive Oil, Agromar

Agromar

1.800 g

Agromar selects the best pieces of Bonito del Norte loins covered in olive oil, from the Cantabrian Sea along the Bonito coast, maintaining the characteristic exquisite and tender flavor that allows you to enjoy an exquisite texture and flavor typical of a high-quality gourmet product. . The Bonito del Norte, due to its very high content of omega-3 fatty acids, helps prevent cardiovascular diseases and reduce high levels of cholesterol and triglycerides. In addition to enjoying it, it takes care of you, what could be better than Spanish gastronomy?

Made in Spain Gourmet always offers the best of Spanish gastronomy.

Description

Agromar's commitment to quality makes them rely on raw materials from our coasts, respecting the product and its nature and maintaining traditional craftsmanship that has been going on 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 Bonito from North y Bocarte of the Cantabrian Sea. From July to September, the bonito season becomes a true economic and social event in the coastal towns throughout the Cantabrian Sea due to its artisanal and seasonal fishing.

Apart from Omega-3, the B vitamins stand out, as well as vitamins A, D and minerals such as potassium, phosphorus, magnesium, iron and iodine..

Data sheet:

Features: Net weight: 1800 g // Drained weight: 1400 g

Species: Northern Bonito (Thunnus alalunga)

Ingredients: Northern tuna (Thunnus alalunga) olive oil and salt

Producer: Agromar

Location: Gijon (Asturias)

Nutritional Table of Northern Albacore (per 100gr, drained)

Energy value 226 Kcal / 943 kJ
Fat 14g
Of which Saturated 2,4g
0g Carbohydrates
Sugars: 0g
25g Protein
Salt 0,86g

Store in a cool and dry place, protected from direct sunlight

Expiration: 5 years after manufacture

How is the production of Bonito del Norte

1. Fishing

Bonito is fished by small boats from all over the Cantabrian Coast, using the methods of trolling, moving, or tanking, statically and with live bait. Thanks to traditional and sustainable fishing we can preserve the species and continue enjoying it for many years to come.

2. The Rula

After going through long and hard days at sea, the boats arrive at the Cantabrian ports to auction the northern albacore in the local bullrings. In our case we acquire it from the rulas of Gijón and Avilés, thanks to which it arrives perfectly fresh for its preparation. The fresh state of the bonito is one of the keys to its quality, as it differentiates itself from other fish that are canned after having been previously frozen in a deep-sea ship.

3. Headed and cooked

Once the tuna arrives at our facilities, it must be deheaded and gutted to remove the blood from the inside. Later, we remove the belly, its most appreciated part, to can it separately. After being headed and gutted, the bonito must be cooked in water and salt to maintain the appreciated texture of fresh fish.

4. Peeled and packed

The bonito come out cooked whole and are later cut and stripped of the skin and blood. The resulting loins can be directed to different types of format and preparation, depending on how they are cut. After packaging, the cans or glass jars, as appropriate, are sprinkled with olive oil, pickled or naturally with slightly salted water to be closed later.

5. Sterilization

The basis for the fact that tuna and any preserves do not need any additives lies in the autoclave sterilization process. The cans or jars are placed on carts for thermal treatment with steam at a specific temperature and time. This allows the product to have a useful life of about 5 years, which could be even more.

Additional Information

Weight :	2,10 kg

More information about Agromar

More than 50 years of full dedication

Agromar, with more than 50 years of experience, continues to offer the best quality in canned and precooked products. The history of his company dates back to 1948, when Armando Barrio Mata from Gijón had the original idea of packaging the eggs from the oricios, which were then very abundant in the Asturian rock fields and beaches.

Initially intended for family consumption and used as a gift, the unique product soon pointed out commercial possibilities that Armando knew how to see and develop.

In those years there were many small artisanal canneries scattered throughout the Cantabrian coast, like the one his father ran back in 1920. Armando himself manufactured and sold salted fish, perhaps the most artisanal of canned foods.

It is he who finally registered the brand in 1968 and who 21 years later led to the birth of what we know today as CONSERVAS AGROMAR, a young and innovative public limited company.

Leading and constantly evolving company

New times, new ideas and new needs have driven Agromar's constant growth in recent years, both in sales and in the range of products and production capacity, facing new challenges and enthusiastically approaching highly competitive international markets.

The success of Agromar products and its clear positioning in the “gourmet” segment have meant that its preserves are present today in the most select restaurants and delicatessen stores in Spain, France, Italy, Germany, the United Kingdom, Mexico, the USA and Hong Kong. Kong, which is undoubtedly the best reward for the work of many years, and an encouragement to continue working with dedication and care.

Obviously, it was natural that we had them at Made in Spain Gourmet. What better place where they will always be well disseminated as representatives of the Best of our Gastronomy.