White tuna is known as 'Bonito del Norte' in Spain and is the most luxurious tuna available on the market. In the US, White Tuna is the only species of Tuna that may be marketed as "white meat Tuna". For those who have never tried it before, the difference between white tuna and regular tuna is in the colour and texture. 'Bonito' is light pink, approaching white, in appearance and almost crumbles in the mouth. The flavour is delicate, not overpoweringly 'fishy' or meaty and absolutely exquisite. Typically weighing between 10 and 50 pounds, they are constantly on the move and do not swim in tight schools, making them harder to commercially fish. It is the preferred variety of Tuna for canning due to its mild flavor, and white flesh.
Bonito del Norte tuna are albacore caught during the summer months when the fish travel to the northern Spanish waters in pursuit of Cantabrian anchovies. Each tuna is line caught by hand and it is quickly preserved in olive oil, which adds to the flavor and results in the smooth texture not found in typical tuna fish sold in American supermarkets.
Described as “one of the great gastronomic pleasures of everyday life”, its name translates to “Beauty of the North”, as only the finest examples are auctioned off to the conservas for canning. For a simple pintxo flake apart the pieces with a fork and serve on crispy slices of toast with piquillo peppers, topped with a little of the olive oil from the jar (add chopped garlic, salt, and pepper to taste).