'Bonito del Norte' Tuna in Escabeche Vinegar Sauce
  • Premium white Bonito tuna
  • Hand-caught in the Cantabrian Sea
  • In special escabeche sauce of olive oil and vinegar

Bonito del Norte is considered by Spaniards the finest of tunas. This thin, white fish has a mild flavor and is lower in fat than other varieties of tuna. Each is line-caught individually and packed in vinegar and olive oil, a preparation known as 'Escabeche'.

Coleman Andrew, the Editor-in Chief of Saveur Magazine writes that Bonito tuna is "one of the great gastronomic pleasures of every day life."

The delicate flavor and texture of Bonito tuna is preserved by the ecological and dolphin-safe line-catching method, as it avoids the stress damage caused by harvesting by net. Enjoy this delicious tuna in salads, sandwiches, or as a stuffing for piquillo peppers.

Warning: once you taste this silky smooth tuna, you may never buy another tin of ordinary tuna!


White tuna, wine vinegar,olive oil and salt.

Nutritional Information

Serving size 1/4 cup (55g). Servings per container about 3.5. Calories 110. Fat calories 60. Total fat 7g (11%), Saturated fat 1.5g (8%), cholesterol 0mg (0%), sodium 380mg (15%), total carbs 0g (0%), fiber 0g (0%), protein 8g. Vitamin A and C 0%, calcium 2% and Iron 4%. * Percent Daily Values are based on a 2,000 calorie diet.

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Customer Reviews

Average rating from 4 reviews Write a review
  • avatar

    "Absolutely delicious. "

    ntn - loma linda, CA - Sep 27, 2015

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    "Very good quality product. I believe I am not as fond of this item as I SHOULD be because I'm too used to poor quality tuna from the USA. Very high quality, just a bit too fishy for my liking. "

    Kelly Minor - JACKSONVILLE, FL - Nov 17, 2014

  • avatar

    "Delicious. It was Great to taste Vinegar sauce again. It is the perfect combination: bonito y escabeche. Perfecto!"

    Lillian - Aug 5, 2011

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    "A classic, great quality as always. We love this tuna, we used to eat back home and we like having it available here in the US"

    BR - Nov 24, 2009

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