ALBACORE


The festivities of Virgen del Carmen, patron saint of sailors, and Virgen del Pilar mark year after year the beginning and end of Albacore ( Thunnus alalunga ) season in the Cantabrian Sea.

These waters proudly host this honourable visitor during summer months. These tunas, that gave the name to our company, approach the coast in search of food and they are captured there and selled in the fish market the same day.

Burela, Avilés, Santoña, Colindres, Ondarroa, Hondarribia ... All these ports receive highest quality specimens. Sailors capture them one by one using hooks. In our workshop we only craft fresh "Bonitos" from the Cantabrian Sea and captured during the season.

In Alalunga we have studied the most appropriate way to take advantage of Albacore and because of that we divide it into three cuts depending on the percentage of fat. This results in four formats:





ALBACORE BELLY IN OLIVE OIL


Albacore belly extracted from specimens fished in the summer season in the Bay of Biscay. Delicate, elegant and flavorful. The star in any gourmet table.





ALBACORE TARANTELLO IN OLIVE OIL


It is a fantastic cut with a high percentage of fat that favors the mellowness of its meat. It comes from albacores fished in the summer season in the Bay of Biscay




ALBACORE IN TOMATO SAUCE


We first prepare a homemade sauce is made with homegrown fresh tomatoes. Once the sauce is ready we turn off the stove, place the albacore loins and let it rest and cook with the remaining heat. That is the traditional recipe. A piece of bread is essential




ALBACORE WITH ONION AND GREEN PEPPER


Traditional seafaring Recipe. We place glossy albacore loins on a bed of onion and green pepper, and then we simmer them together.