Tuna in Semi-Salt

Bonito in Semi-salt, the origin of bonito can vary throughout the year but we focus on two areas: the Cantabrian area (Bonito del Norte) with a higher amount of fat and therefore of quality; and the southern Mediterranean area, from the Levantine coasts and the north of Morocco.

Semi-salted bonito is made using whole fish, butterflied, gutted, and boned. It is then dried in dry piles, washed, and lightly salted. The low salt content used for curing and drying gives it a mild and unique flavor. Its distinctive aroma and texture make it one of the flagship foods of our cuisine.