White tuna from the Bay of Biscay with just the right amount of salt, marinated in extra virgin olive oil.
Don Bocarte use only bonito (tuna) from the Bay of Biscay. It is prepared using fresh raw materials (not frozen). Medium-to-large bonitos, just the right amount of salt, a meticulous cooking process…these are some of the characteristics that lead to a distinctive, juicy and delicate product.
Origin - Spain
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Don Bocarte use only bonito (tuna) from the Bay of Biscay. It is prepared using fresh raw materials (not frozen). Medium-to-large bonitos, just the right amount of salt, a meticulous cooking process…these are some of the characteristics that lead to a distinctive, juicy and delicate product.
The Bay of Biscay
The Bay of Biscay is a wild open sea exposed to heavy swell. Its waters are influenced by the Gulf Stream, varying the salinity and the temperature at different times of the year.
With its variation, the characteristics of the fish and even the species that are caught varies.
The key moment in the history of Santoña's canning industry was in 1880, when the Italian citizen Vella Scaliota settled in the town, a merchant, military and fishing port of great historical renown.
On the basis of local salting methods and after experimenting with various recipes using butters and other fats, Scaliota found olive oil to be the perfect condiment for setting off the flavour and texture of the fish, which was first gently cleaned and filleted.
This exquisite invention, which differentiated and gave a new value to the fruits of the Santoña fisherman's labour, was soon consolidated as one of the town's most prosperous industries.
