White Tuna

Thunnus alalunga (Bonnaterre, 1788)

It has a scaly, oval body with a striking dark blue-coloured back and a white belly. The average size is around 75 cm, and around 10 Kg in weight. It is a migratory species and in the summer months it goes to the Cantabrian Sea in large groups, where it is caught by rod and reel in the months of July and August to be canned at the just the right moment as regards fats and texture. Immediately after it is caught it is transported to the factory fresh, to be cut up, boiled and packed in the different canned specialities.

Due to the delicate colour of its meat and its geographical area of origin, it is commercialised under the names of WHITE TUNA or "BONITO DEL NORTE".

The meet from the belly area, known as "ventresca" (belly fillets), is most highly appreciated due to its delicate taste and texture.

Like all blue fish, white tuna is high in omega-3, an essential fatty acid that should always be present in the diet.

Recommended Recipes
White tuna à la provençale
[see recipe]
Formats and Presentations
Product
Code
Format
Packaging
Cans/box
Kg/box
Boxes/Pallet
White Tuna in Olive Oil
BESOGAZ
RO-85
Box

48

5,7

90

BESOGIM
OL-120
Box

25

50

4,3

8,5

140

70

BESOGEM
OL-240
Box
50
15,0
30
BESOVIR
RO-1000
Box
12
14,3
54
_
White Tuna in Pickled Sauce
BERAGIM
OL-120
Box

25

50

4,3

8,5

140

70

_
White Tuna in Tomate Sauce

BEMAGIM
OL-120
Box

25

50

4,3

8,5

140

70

_
White Tuna (Flakes) in Vegetable Oil
BOSAGIM
OL-120
Box

25

50

4,3

8,5

140

70

BOSAVIR
RO-1000
Engraving
12
14,3
54
_
White Tuna (Fillets) in Olive Oil
BYSOGIM
OL-120
Box

25

50

4,3

8,5

140

70