Bonito del Norte comes from the coast of the Bay of Biscay during the summer months. They are caught using traditional fishing methods by boats that respect marine reserves through sustainable fishing management.

After carefully selecting the freshest Bonito, cutting and selecting the belly, the fillets are boiled and cleaned to get rid of the outer skin by expert hands who for generations have worked preparing these canned products. Once the fillets are clean, they are sliced “by knife” and packed in olive oil.