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 one to choose?

When we think of a good canned fish in olive oil, two names almost always come to mind: Northern Bonito 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 the difference on the table.

At VinNatura, we work with products that reflect the essence of the sea and those who care for it. And today we want to tell you, in a simple and clear way, what distinguishes these two tunas from the Cantabrian Sea and why it is worth appreciating them in all their detail.

Bonito del Norte

The Northern Bluefin Tuna , also known as Thunnus alalunga or albacore tuna, is a highly valued fish in Spanish gastronomy, especially in Galicia and the Basque Country. It is caught selectively, one by one, using traditional hook and line fishing , guaranteeing 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 slightly sweet taste that makes it unique. It is no coincidence that it is considered the finest of the tuna family.

In addition, its fishing 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 that it arrives at the workshop with all its qualities intact.

Tuna, versatility and character

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

Its flesh is darker than that of the Northern Bonito 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.

Even if it doesn't have the exclusivity of North Atlantic bonito, tuna is still a high-quality canned product, especially when it comes from responsible fishing and is delicately processed in artisanal canning factories.

Olive oil

In both cases, whether it's Northern Bonito or Tuna, olive oil is more than just a covering liquid; it's the secret that transforms canned fish into authentic gastronomic delights.

The oil not only protects the fish, but also enhances its flavors 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 fish and the sea, and it can become the perfect finishing touch for a salad or dressing.

How to tell them apart at a glance?

• Color: Northern bonito has a lighter and more uniform tone; tuna is usually darker.

• Texture: Northern bonito flakes apart into tender shreds; tuna is firmer and more consistent.

• Taste: Northern bonito is delicate and mild; tuna offers a more intense and pronounced flavor.

• Price: Northern bonito usually has a higher value due to its scarcity and the artisanal fishing method used to catch it.

Which one to choose?

The answer is simple: it depends on the moment 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're looking for everyday versatility , an ingredient that gives your recipes strength and always works, tuna in olive oil is your ally.

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

The value of craftsmanship

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

Every time you open a quality canned product, you are not simply enjoying fish and olive oil: you are 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.

Northern bonito and tuna in olive oil are two great options, different but complementary. The first is elegant and delicate; the second is intense and versatile. Both are part of our table, our gastronomic memory, and that canning tradition that makes Galicia a world leader .

The 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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