Large Can of Albacore Tuna in Escabeche
Albacore tuna in escabeche is one of the most cherished gastronomic treasures of the Cantabrian Sea, especially in generous formats that allow it to be enjoyed on multiple occasions. This format is ideal for households where it’s consumed frequently, family gatherings, or more elaborate recipes. Northern fishing tradition is reflected in every bite, preserving the qualities that have made Serrats preserves famous for over a century.
Information of interest
Large tins of pickled bonito are ideal when you need a larger quantity. This format allows you to save on the cost per portion and is especially practical for families, gatherings, or professional settings such as pubs and commercial kitchens.
Furthermore, by using a single container instead of several small tins, you reduce the amount of waste produced, making it a more sustainable option.
Within our range of pickled Bonito del Norte, the large tins offer the same traditional flavour and artisan process that characterises our individual sizes, with the advantage of greater capacity and convenience.
The family-size format of large tins of pickled bonito keeps the product's artisan character intact. Each one is made using traditional processes passed down through generations. The escabeche recipe, with its balanced combination of oil, vinegar and spices, enhances the natural flavour of the fish.
The process includes a careful selection of each piece, ensuring that only the best specimens reach the consumer. If you are looking for large tins of pickled bonito, at Serrats you will find quality and tradition in every tin.
The Bonito del Norte (Thunnus alalunga) is caught one by one in the waters of the Bay of Biscay during the summer fishing season, using traditional fishing methods. These sustainable methods respect the marine ecosystem and allow for the selection of only those specimens that meet the required quality standards.
Once caught, the fish is processed quickly to preserve its freshness, texture and nutritional properties. Our five generations of experience allow us to maintain the artisan quality in each preserve.
In our range, different parts of the bonito are used for different products according to their cut and characteristics. For example, the ventresca (belly), which is juicier and more delicate, is presented as a premium product.
To prepare this large tin of pickled Bonito del Norte, the "RO 1800", we use the loins of the Bonito, to which we add our special escabeche sauce once they are cooked. An old recipe which, in addition to vinegar as a fundamental ingredient, incorporates some small personal "touches", which give the Bonito del Norte an exclusive aroma and flavour.
The family-size format is an economical and practical option, with a lower cost per serving than individual tins. This makes it ideal for both households where it is consumed regularly and for the catering industry.
Its convenience allows a single tin to serve as a base for complete meals. In addition, its long shelf life ensures that it remains in optimal condition for a long time, making it a useful resource to have in the store cupboard.
For catering establishments, the large tin of bonito in escabeche makes storage and management easier by simplifying the preparation of multiple servings from a single container. All our conserves are artisanally made, 100% natural, gluten-free and have a high Omega-3 content.
Versatility is one of the main advantages of the large tin of bonito in escabeche. Ready to eat straight from the tin, you can enjoy it as it is or incorporate it into numerous recipes. Its balanced flavour and texture make it suitable for both simple dishes and more elaborate creations.
In traditional cuisine, bonito del norte in escabeche is commonly used in salads, tostas, stews and appetisers. Although it is particularly prominent in the north, its popularity extends throughout the country.
For a simple appetiser, simply serve some loins on toasted bread, adding a little grated tomato or a few thin slices of red onion. It is also perfect for adding to warm salads, just like other specialities such as bonito del norte in sauce, ideal for those who prefer more unique flavours.
Large tins of bonito in escabeche are ideal for combining with roasted peppers, slow-cooked onion and paprika. The bonito adds flavour and juiciness to a dish that can be served either hot or cold.
Another practical option is a substantial salad, containing boiled potato, bonito del norte in escabeche, red onion, hard-boiled egg and olives, dressed with some of the escabeche marinade and extra virgin olive oil.
For appetisers, bonito montaditos with piquillo peppers on lightly toasted rustic bread allow you to enjoy the authentic flavour of the product.
Catering professionals value this format for its practicality in bulk preparations, such as salpicones, puff pastry fillings or garnishes, optimising time and resources without sacrificing quality.
In summary, large tins of bonito del norte in escabeche combine tradition, flavour, practicality and economy, qualities that are appreciated by both home consumers and professionals.
If you want to discover more ideas and recipes with bonito del norte in escabeche, visit our Serrats recipe blog.