It’s not at all standard practice in the tuna world. This is as labor-intensive as it sounds (if you’ve ever deboned and skinned cooked fish you know what I mean). How are they cleaned?Īnother act of grace Ortiz commits after cooking is to clean its tuna by hand. Even mild fermentation has a flavor that, to my taste, is a sour tang that runs throughout most tins of cheap tuna and mars its sea-sweet origins. Fermenting can be ruinous-a carbonation that makes the tins unsalable-or it can be mild. What the extra time and care does, though, is critical. Like most food makers who worry about price more than flavor, they cut time out of the equation. The two steps take hours and hog up space on the floor and in the refrigerators. At Ortiz the just-cooked fish sits out to cool in the kitchen, then gets time to chill in cold storage. But what happens next is not at all the same from factory to factory. What happens after they’re cooked?Ĭooking canned tuna is more or less standardized: the fish is boiled in salted water for a couple hours. After all, no one knows how long they’ll be at sea or how much they’ll catch and the fish starts to deteriorate the moment it’s caught. A more conscientious captain will freight a lot of ice, enough to surround each fish so they don’t touch one another and cool down quickly. Bruising is much more common with netted fish-the most common way to catch tuna, where hundred-foot-long nets drag the tuna in a thrashing bundle up from the sea. That’s rare with Ortiz’s tuna since they are entirely line caught, classic fisherman style, one at a time on a rod. Taken together that means any bruising or bleeding affects a large portion of each fish and muddies its flavor. Most are two feet long and weigh about ten pounds. How are the tuna fished?īonito tuna, a common species for tinning, are not big fish. What happened? Here’s the abbreviated tale in five acts. The other smells like harbor at low tide, spoons out in pulpy shreds and tastes like saltwater. One smells like the sweet sea, peels off in thick blond chunks and tastes like a fancy dinner out. They came from the same animal living in the same ocean. Ingredients: White tuna, olive oil, salt.Take two tins of tuna: one from Ortiz, one typical of the supermarket. Ortiz tuna comes in a perfect size for a high-protein lunch for one. This Spanish tuna is pretty tasty right out of the tin, too. Serve as an antipasto, hors d'oeuvres, and part of Spanish Tapas. This terrific Ortiz Bonito tuna makes a beautiful Salad Niçoise - a huge transformation from standard US canned tuna. This aging process helps ensure that the product is moist and delicious when finally opened for a lovely picnic lunch! Line caught, within a 24-hour period of being caught, large chunks of delicious fish are cooked in seawater and the loins are hand-packed in quality olive oil to preserve the tuna's highly prized flavor, and left to mature in the can for at least three months.
The Bonito del Norte is the most prized of the tuna family, appreciated for its pure white flesh, delicate texture and superb taste.
These are authentic Spanish white tuna they appear annually in the waters in the Bay of Biscay in the Cantabrian Sea. It fits in your jean pocket, front or back! In the glove box or in your back pack! A definite can for your run bag or earthquake prep kit!īonito Del Norte (White Tuna) is a homemade specialty of Ortiz. It is one of the most reliable tuna's in a can you can have. Opening it reminds us of those romantic (fantasy or real) wicker basket picnics in a green field in your locale of choice. This can of Ortiz Benito del Norte tuna is the perfect size for lunch! We love the shape of the can, which fits easily in the palm of your hand.
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