Don Bocarte Bluefin Tuna Belly in Olive Oil
Don Bocarte wild bluefin tuna in olive oil — preserved wild Atlantic bluefin tuna from Cádiz, caught using the traditional almadraba method. Every May, after the first full moon, fishermen along the Costa de la Luz set up a labyrinth of nets off the Atlantic coast to intercept bluefin tuna migrating south through the Strait of Gibraltar. The fish are at their peak — heavy with fat reserves built up over winter for the long journey — and the largest specimens are selected by hand during the levantá, the raising of the nets. This is one of the oldest fishing methods in the world, practised on this coastline for centuries.
The tuna is preserved by Don Bocarte in Santoña, Cantabria — the same producer behind the Cantabrian anchovies in the FINE & WILD range. The flesh is packed in olive oil with salt and nothing else. The result is dense, meaty, rich, and deeply flavoured — a completely different product from commercial tinned tuna. The texture is firm and close-grained, the colour is dark, and the flavour is full and clean with the natural fat of the bluefin carrying the taste.
Eat it straight from the tin with good bread and olive oil. Use it in a salad Niçoise, toss it through pasta with capers and lemon, or serve it as part of a preserved seafood board alongside the Don Bocarte anchovies.
Origin: Cádiz, Spain (Don Bocarte, Santoña)
Ingredients: Bluefin tuna (fish), olive oil, salt.
Storage: Store in a cool, dry place. Once opened, refrigerate and consume within a few days.
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Description
Don Bocarte wild bluefin tuna in olive oil — preserved wild Atlantic bluefin tuna from Cádiz, caught using the traditional almadraba method. Every May, after the first full moon, fishermen along the Costa de la Luz set up a labyrinth of nets off the Atlantic coast to intercept bluefin tuna migrating south through the Strait of Gibraltar. The fish are at their peak — heavy with fat reserves built up over winter for the long journey — and the largest specimens are selected by hand during the levantá, the raising of the nets. This is one of the oldest fishing methods in the world, practised on this coastline for centuries.
The tuna is preserved by Don Bocarte in Santoña, Cantabria — the same producer behind the Cantabrian anchovies in the FINE & WILD range. The flesh is packed in olive oil with salt and nothing else. The result is dense, meaty, rich, and deeply flavoured — a completely different product from commercial tinned tuna. The texture is firm and close-grained, the colour is dark, and the flavour is full and clean with the natural fat of the bluefin carrying the taste.
Eat it straight from the tin with good bread and olive oil. Use it in a salad Niçoise, toss it through pasta with capers and lemon, or serve it as part of a preserved seafood board alongside the Don Bocarte anchovies.
Origin: Cádiz, Spain (Don Bocarte, Santoña)
Ingredients: Bluefin tuna (fish), olive oil, salt.
Storage: Store in a cool, dry place. Once opened, refrigerate and consume within a few days.
