{"title":"Tinned Tuna","description":"\u003ch2\u003eBonito del Norte vs. Skipjack: What’s the difference?\u003c\/h2\u003e\n\u003cp\u003eOur collection includes two different species of tinned tuna, although the terminology can get a bit confusing so bear with us.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBonito del Norte\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSkipjack\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eWhilst 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!\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eShop Tinned Tuna by Style\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eTuna in Olive Oil\u003c\/h3\u003e\n\u003cp\u003eA classic preparation - olive oil complements the fish's natural flavour without overpowering it, and locks in the moisture.\u003c\/p\u003e\n\u003ch3\u003eTuna in Extra Virgin Olive Oil\u003c\/h3\u003e\n\u003cp\u003eA more pronounced, peppery oil that adds extra depth.\u003c\/p\u003e\n\u003ch3\u003eTuna with Capers\u003c\/h3\u003e\n\u003cp\u003eCapers add a salty, tangy edge that cuts through the richness of the fish and oil.\u003c\/p\u003e\n\u003ch3\u003eVentresca (Tuna Belly)\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eOur Tuna Brands\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eArroyabe\u003c\/h3\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eOlasagasti\u003c\/h3\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eTenório\u003c\/h3\u003e\n\u003cp\u003eOne 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 \u0026amp; Line Foundation - meaning Tenório's skipjack tuna is also caught one fish at a time rather than by net.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHealth Benefits of Tinned Tuna\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExcellent source of lean protein\u003c\/strong\u003e - useful for a filling, low-effort meal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGood source of omega-3 fatty acids\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eA source of vitamin D and selenium\u003cbr\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eHow to Eat Tinned Tuna\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic tuna salad\u003c\/strong\u003e - with mayonnaise, celery and a squeeze of lemon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTossed through pasta\u003c\/strong\u003e with olive oil, chilli and parsley\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn toast\u003c\/strong\u003e or in a sandwich - a simple, quick, lunch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVentresca on its own\u003c\/strong\u003e - served cold with good bread, rather than mixed into anything, to appreciate the texture and flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn a Niçoise-style\u003c\/strong\u003e salad with boiled eggs, olives and green beans\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHow to Choose the Best Tin of Tuna\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBonito del Norte vs skipjack\u003c\/strong\u003e - Bonito del Norte has a milder flavour and softer texture, whereas skipjack works well with stronger flavoured dishes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePole-and-line fishing\u003c\/strong\u003e - all three brands in this collection catch their tuna one fish at a time, which is the sustainable choice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVentresca for special occasions\u003c\/strong\u003e - this cut is noticeably richer and more tender than a standard fillet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSustainability\u003c\/strong\u003e - Look for brands that use pole-and-line fishing and hold MSC certification\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eIs Bonito del Norte the same as albacore tuna?\u003c\/h3\u003e\n\u003cp\u003eYes - 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\u003c\/p\u003e\n\u003ch3\u003eWhat is ventresca?\u003c\/h3\u003e\n\u003cp\u003eVentresca is the tuna belly - fattier, more marbled, and often considered the most prized part of the fish.\u003c\/p\u003e\n\u003ch3\u003eWhy is pole-and-line tuna better?\u003c\/h3\u003e\n\u003cp\u003ePole-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.\u003c\/p\u003e\n\u003ch3\u003eHow is Bonito del Norte different from the tuna in a supermarket tin?\u003c\/h3\u003e\n\u003cp\u003eMost 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"arroyabe-bonito-ventresca","title":"Arroyabe Bonito del Norte Ventresca","description":"\u003cp\u003eVentresca is the belly of the bonito del norte (white albacore tuna), the fattiest and most prized cut on the fish, known for its soft, buttery texture.\u003c\/p\u003e\n\u003cp\u003eArroyabe has been canning since 1898, when Rufino Arroyabe started packing fish by hand from Bermeo, on the Basque coast. The bonito is still line-caught using selective, sustainable methods, and holds MSC certification. Each ventresca fillet is cut by hand and packed in olive oil.\u003c\/p\u003e","brand":"Arroyabe","offers":[{"title":"Default Title","offer_id":64276861124985,"sku":"ARR-TUN-OLI-01","price":12.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Arroyabe_ventresca_front_1.png?v=1789077869"},{"product_id":"arroyabe-bonito-olive-oil","title":"Arroyabe Bonito del Norte Tuna in Olive Oil","description":"\u003cp dir=\"ltr\"\u003eBonito del norte, white albacore tuna, packed in olive oil by Basque producer Arroyabe. Milder and paler than yellowfin, with a firmer, flakier texture than most tinned tuna. Arroyabe has been canning since 1898, when Rufino Arroyabe started packing fish by hand from Bermeo, on the Basque coast. The bonito is single-line caught in the Bay of Biscay using selective, sustainable methods. \u003c\/p\u003e","brand":"Arroyabe","offers":[{"title":"Default Title","offer_id":64276861157753,"sku":"ARR-TUN-OLI-02","price":5.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Arroyabe_bonito_front_1.png?v=1789077892"},{"product_id":"olasagasti-bonito-del-norte-olive-oil","title":"Olasagasti Bonito del Norte in Olive Oil","description":"\u003cp\u003eBonito del Norte, white albacore tuna, is sourced from the Cantabrian Sea in the Bay of Biscay, then packed in olive oil with nothing more than salt. Olasagasti, a family firm with Basque and Sicilian roots. was founded in 1920 in Getaria, Gipuzkoa, by Salvatore Orlando, a Sicilian who brought traditional salting techniques to the Basque coast and later married a local woman, Simona Olasagasti, whose name the company still carries. It's now run by his great-grandson, four generations on.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":64276862173561,"sku":"OLA-TUN-OLI-01","price":6.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Olasagasti_tuna_front_1.png?v=1789078158"},{"product_id":"tenorio-tuna-extra-virgin-olive-oil-capers","title":"Tenorio Tuna Fillet with Capers in Extra Virgin Olive Oil","description":"\u003cp\u003eFrancisco Rodrigues Tenório started canning tuna in 1880, using only the best cuts of fish. More than a century on, it's still made the same way, now at the Cofaco cannery on São Miguel in the Azores. The tuna is packed in extra virgin olive oil with capers and salt, then sealed and cooked in the tin.\u003c\/p\u003e","brand":"Tenorio","offers":[{"title":"Default Title","offer_id":64276862206329,"sku":"TEN-TUN-CAP-01","price":4.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Tenorio_tuna_front_2.png?v=1787936174"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/collections\/IMG_5495_-_Edited.jpg?v=1789029882","url":"https:\/\/tinandbrine.com\/collections\/tinned-tuna.oembed","provider":"Tin \u0026 Brine","version":"1.0","type":"link"}