Bonito del Norte vs. Skipjack: What’s the difference?
Our collection includes two different species of tinned tuna, although the terminology can get a bit confusing so bear with us.
Bonito del Norte is the Spanish name for albacore tuna (Thunnus alalunga), whereas in Portuguese it’s Atum Branco which translates to white tuna - the three terms describe exactly the same fish. The flesh is pale in colour, with a soft, flaky texture and a mild, delicate flavour. Arroyabe and Olasagasti's tins are both Bonito del Norte, caught pole-and-line, one fish at a time, in the Bay of Biscay / Cantabrian Sea.
Skipjack is the species you’re likely most familiar with in a tin - it’s smaller, faster-growing and more abundant than Bonito del Norte. Its flesh is darker and firmer, and it has a stronger “tuna” flavour. The Tenório Tuna with Capers is pole-and-line caught skipjack.
Whilst skipjack may not have the same reputation as Bonito del Norte, it’s still an option we love. The firmer texture holds together well in cooked dishes, and the stronger flavour works well with ingredients like chilli, mustard or capers. We like to use Bonito del Norte where it’s kept in big pieces to let the tuna do the talking - like fresh, light salads, whereas we’ll often add skipjack to tuna pasta bakes, tuna sandwiches or bolder salads. The Tenório tuna also comes packed in high quality extra virgin olive oil, so don’t feel shy eating it straight from the tin or on some fresh bread as a quick lunch!
All our tuna is caught with pole-and-line fishing - which means the fishermen catch tuna one fish at a time on a hook rather than in bulk with a net. This reduces bycatch and avoids damaging the seabed, regardless of which species is being caught.
Shop Tinned Tuna by Style
Tuna in Olive Oil
A classic preparation - olive oil complements the fish's natural flavour without overpowering it, and locks in the moisture.
Tuna in Extra Virgin Olive Oil
A more pronounced, peppery oil that adds extra depth.
Tuna with Capers
Capers add a salty, tangy edge that cuts through the richness of the fish and oil.
Ventresca (Tuna Belly)
The prized belly cut. Fattier and more marbled, it has a melt-in-the-mouth texture that's noticeably richer than a standard tin and a real treat.
Our Tuna Brands
Arroyabe
A family-owned Basque cannery in Bermeo, on Spain's Bay of Biscay, founded in 1898. Arroyabe catches its Bonito del Norte pole-and-line, one fish at a time, and holds MSC and Dolphin Safe certification.
Olasagasti
A century-old Basque family cannery, founded by Sicilian emigrant Salvatore Orlando in the early 20th century (the brand takes its name from his Basque wife, Simona Olasagasti). Their Bonito del Norte is pole-and-line caught in the Cantabrian Sea.
Tenório
One of Portugal's oldest tuna brands, founded in 1880 in Vila Real de Santo António in the Algarve, and now based in Ribeira Grande in the Azores. Tenório holds MSC, Dolphin Safe and Friend of the Sea certification, and is a member of the International Pole & Line Foundation - meaning Tenório's skipjack tuna is also caught one fish at a time rather than by net.
Health Benefits of Tinned Tuna
- Excellent source of lean protein - useful for a filling, low-effort meal
- Good source of omega-3 fatty acids
- A source of vitamin D and selenium
How to Eat Tinned Tuna
- Classic tuna salad - with mayonnaise, celery and a squeeze of lemon
- Tossed through pasta with olive oil, chilli and parsley
- On toast or in a sandwich - a simple, quick, lunch
- Ventresca on its own - served cold with good bread, rather than mixed into anything, to appreciate the texture and flavour
- In a Niçoise-style salad with boiled eggs, olives and green beans
How to Choose the Best Tin of Tuna
- Bonito del Norte vs skipjack - Bonito del Norte has a milder flavour and softer texture, whereas skipjack works well with stronger flavoured dishes
- Pole-and-line fishing - all three brands in this collection catch their tuna one fish at a time, which is the sustainable choice
- Ventresca for special occasions - this cut is noticeably richer and more tender than a standard fillet
- Sustainability - Look for brands that use pole-and-line fishing and hold MSC certification
Frequently Asked Questions
Is Bonito del Norte the same as albacore tuna?
Yes - Bonito del Norte is simply the Spanish name for albacore tuna (Thunnus alalunga). They're the same fish. In Portuguese it’s known as Atum Branco, which translates to white tuna
What is ventresca?
Ventresca is the tuna belly - fattier, more marbled, and often considered the most prized part of the fish.
Why is pole-and-line tuna better?
Pole-and-line fishing catches tuna one fish at a time on a hook, rather than in bulk with a net. This is far more selective, sharply reduces bycatch of other marine life, and avoids damaging the seabed - all three tuna brands in this collection use this method.
How is Bonito del Norte different from the tuna in a supermarket tin?
Most supermarket "tuna chunks" use skipjack or yellowfin tuna, which has a darker colour and firmer, sometimes drier texture. Bonito del Norte/albacore is paler, softer and generally considered more delicate in flavour.