Nutritional information per 100 g

⁕ Calories: 992 Kj / 237 Kcal
⁕ Fat: 15.3 g
⁕ Of which saturates: 3.1 g
⁕ Carbohydrate: 0 g
⁕ Of which sugars: 0 g
⁕ Protein: 24.6 g
⁕ Salt: 1.7 g

Conservas Olasagasti - Traditional Canned Fish from the Basque Country

Conservas Olasagasti is a long-established family business with over 130 years of history, dating back to the late 19th century. The story begins with Salvatore Orlando, a Sicilian who settled in Getaria (Gipuzkoa) in the Spanish Basque Country and married a Basque woman named Simona Olasagasti. In 1920, Salvatore Orlando founded one of the first salt-curing fish factories and established himself as one of the leading producers of Cantabrian anchovies. He was one of the Italian pioneers who introduced centuries-old salt-curing techniques to the Cantabrian coast.

The company specialises in producing and semi-preserving the highest-quality canned products, particularly artisanally prepared bonito del norte (albacore tuna), anchovy fillets, bluefin tuna, and Cantabrian mackerel. Its main products include bonito del norte prepared in various ways, Cantabrian anchovies, which are considered by many to be the best in the world, and tuna and mackerel fillets in organic olive oil.

The company continues to use the traditional, artisanal fish-preserving methods passed down since the 1920s. During the main season from late March to early June, small fishing boats catch the fish in the Cantabrian Sea near San Sebastián. Today, the company is run by the fourth generation of the Orlando family, under Matteo Orlando, and represents the perfect combination of centuries-old Italian expertise and Basque tradition.

Manufacturer: Olasagsti Conservas, Av de Erdotza, 36, 48270 Markina-Xemein, Bizkaia, Spain

Bonito del Norte - Premium White Tuna from the Cantabrian Sea

The Cantabrian Sea off the northern Spanish coast is considered one of Europe's most valuable fishing grounds for high-quality tuna. Here, in the nutrient-rich waters of the Bay of Biscay, one of the world's most sought-after tuna species thrives: the Bonito del Norte (Thunnus alalunga), also known as white tuna or little tunny.
Biological Characteristics and Quality Standards
The Bonito del Norte reaches an average length of 60 to 80 centimeters and weighs between 4 and 12 kilograms. Its characteristic spindle-shaped body with highly developed dorsal and pectoral fins, as well as its silver coloration with a white belly, makes it easy to identify. The meat is distinguished by its particularly tender texture and mild, delicate flavor, which clearly sets it apart from other tuna species.

Fishing Methods

Bonito del Norte is fished exclusively during its seasonal migration between June and November. Traditional fishing methods such as selective ring-net fishing and rod-and-line fishing ensure optimal product quality. These controlled fishing practices comply with strict EU fishing guidelines.

Processing Quality and Product Variety

Processing takes place immediately after catch under strict hygiene standards. Hand-selected fillets preserved in high-quality olive oil are particularly prized. The ventresca, the belly area of the fish, is considered a premium product due to its exceptional tenderness and intense flavor.

Culinary Applications

In professional gastronomy, Bonito del Norte is used in both traditional regional dishes and modern international cuisine. Its versatility is evident in applications ranging from classic Spanish preparations to contemporary creations such as sashimi and ceviche, where its natural quality is optimally showcased.

Market Position and Quality Assurance

Bonito del Norte from the Cantabrian Sea represents the premium segment of the European tuna market. Strict quality controls and traceability from catch to final product ensure consistently high standards. The combination of traditional processing and exceptional product quality makes it a preferred ingredient for discerning consumers and gastronomic establishments.