Northern Bluefin Tuna and Canned Tuna

October 09 2025, by Emilio Devesa Gonzalez, 6 min reading time

Discover the difference between Northern Bonito and Tuna in olive oil. The first, soft and delicate; the second, intense and versatile. Galician canned fish prepared with care and tradition, perfect for gifting or enjoying at your table. Authentic sea flavor with quality olive oil.

Which to choose?

When we think of a good olive oil preserve, two names almost always come to mind: Bonito del Norte and Tuna. At first glance, they seem the same, but in reality, we are talking about two different fish, with histories, flavors, and qualities that make all the difference on the table.

At VinNatura, we work with products that reflect the essence of the sea and those who care for it. Today, we want to tell you, simply and clearly, what distinguishes these two tunas from the Bay of Biscay and why they are worth appreciating in every detail.

Bonito del Norte (Northern White Tuna)

Bonito del Norte, also known as Thunnus alalunga or albacore tuna, is a highly valued fish in Spanish gastronomy, especially in Galicia and the Basque Country. Its capture is carried out selectively, one by one, using traditional hook-and-line fishing, which guarantees both sustainability and the quality of the fish.

Its flesh is lighter, almost white, and stands out for its delicate texture and mild flavor, with a buttery touch that makes it unique. It's no coincidence that it's considered the finest of the tuna family.

Furthermore, its catching season is short, concentrated in the summer months, which makes it a very special product. After fishing, it is processed quickly and, if necessary, kept refrigerated at low temperatures to ensure it reaches the cannery with all its qualities intact.

Tuna, versatility and character

When we talk about canned tuna, we usually refer to species such as Thunnus albacares (light tuna or yellowfin) or even Thunnus thynnus (bluefin tuna, much less common in preserves). It is a more widespread fish, available all year round, which is why its presence in the market is greater.

Its flesh is darker than that of Bonito del Norte and has a more intense and profound flavor, with a firm texture that makes it very versatile in the kitchen. Tuna in olive oil works wonderfully in salads, empanadas, sandwiches, or pasta dishes, always adding character.

Although it doesn't have the exclusivity of Bonito del Norte, tuna is still a high-quality preserve, especially when it comes from responsible fishing and is handled delicately in artisan canneries.

Olive oil

In both cases, whether Bonito del Norte or Tuna, olive oil is more than just a covering liquid; it's the secret that allows preserves to transform into authentic gastronomic delights.

The oil not only protects the fish but also enhances its nuances and provides a juicier texture. Furthermore, it acts as a natural preservative, keeping the fillets in perfect condition for years without losing flavor or freshness.

A tip: never throw away that oil. It has all the aroma of the fish and the sea, and can become the perfect finishing touch for a salad or dressing.

How to tell them apart at a glance?

• Color: Bonito del Norte has a lighter, more uniform tone; tuna is usually darker.

• Texture: Bonito del Norte flakes easily and is tender; tuna is firmer and more consistent.

• Flavor: Bonito del Norte is delicate and mild; tuna offers a more intense and pronounced taste.

• Price: Bonito del Norte usually has a higher value, due to its scarcity and traditional fishing methods.

Which to choose?

The answer is simple: it depends on the occasion and what you're looking for.

• If you want a gastronomic luxury, to open a can and enjoy it almost as a dish in itself, choose Bonito del Norte. Perfect for special occasions or as a gift.

• If you are looking for daily versatility, an ingredient that adds flavor to your recipes and always works, then tuna in olive oil is your ally.

Both are healthy, rich in protein, Omega 3, and essential nutrients, besides being part of our gastronomic culture.

The value of artisanal

At VinNatura, we believe that what's important is not only which preserves we choose, but also how they are made. Behind every can of Bonito del Norte or Tuna are canning families who have been working with fish for generations with care, following traditional processes that respect the product and the sea.

Every time you open a quality preserve, you're not just enjoying fish and olive oil: you're connecting with a way of life, with the rhythm of the Cantabrian Sea and with the dedication of those who know that true flavor comes from respect for nature.

Bonito del Norte and Tuna in olive oil are two great options, different but complementary. The first, elegant and mild; the second, intense and versatile. Both are part of our table, our gastronomic memory, and that canning tradition that makes Galicia a world reference.

Next time you have a can in your hands, think about it: it's not just canned fish, it's a little piece of the sea that comes to your table.

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