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]