Beautiful coastal
As a tourist, the bonito arrives in the Bay of Biscay with good weather, in the month of June, and usually does not leave until the autumn has started. During the winter it lives in waters near the Azores, but with the arrival of spring it goes to the Asturian coast to hunt for another regional delicacy: the mouth.
Bocarte or anchovy or anchovy. In Asturias It is called anchovy when it is presented whole or friedand we use "anchovy" to refer to its fillets washed in brineAsturians like anchovies as much as bonito, and since both fishing seasons coincide, eating bonito means the dish is... twice good.
From June to October the beautiful round the Asturian coast. It has always been like this and he has always been fished to the hunt, one by one, with coastal fleet and during the coastal one. The hunt involves dragging a decoy from the stern; formerly it consisted of corn leaves forming a kind of brush that simulated the movements of a fish. The baits have been sophisticated but not this fishing gear. The hunt is accredited as responsible fishing and healthy, far removed from the stress to which tuna schools are subjected by trawling.
Unfortunately, during coastal seasons, local fishmongers frequently file lawsuits and complaints with the EU due to the intrusion of foreign trawlers on the high seas - beyond twelve miles - where they fish abusively, misuse the catch sizes, and endanger the species and fishing grounds.
Unique in its kind and also in the cutting
As you fish in season in an artisanal way and close to the coast, without the need to freeze, its quality and freshness is guaranteedIt's a cult fish, highly anticipated and highly desired. At the fish markets, we can find them ranging from the so-called "monkeys", weighing about three kilograms...to extreme and very rare specimens that can reach 50 kilograms. In all cases, the albacore tuna is characterized by the large size of its pectoral fins. This makes it unique. As well as the distinctive flavor and smooth texture that differentiates it from the rest of the tunas.
The bonito is the pig of the sea. Everything is used from him. A selective exploded view can include more than 20 different parts. Like sirloin, a strip of meat from the top of the tenderloin. Or the tenderloin itself, made up of large chunks of lean meat. The belly, an area of the muscle that covers the belly; the part most appreciated for its high content of healthy fat. The tarantelum is a triangular mass that is found on the belly and is also in high demand. Then we have the blue tail and the white tail, upper and lower part of the muscle of the bonito tail ...
Nutritional properties of bonito
In addition to moving fresh to the rulas and markets, bonito is an exceptional product for the canning industry, and its consumption is highly recommended by doctors and nutritionists. Your meat presents Omega 3 fatty acidslinoleic and oleic acids, making it a healthy product in its purest form.
It provides vitamins B2 (riboflavin) and B3 (niacin), which activate the metabolism of fats and sugars; vitamins B9 (folate) and B12 (cyanocobalamin), which are involved in blood formation, the proper functioning of the nervous system, and the activity of the immune system. It also contains vitamin A, essential for vision, healthy skin, and defending against infections. vitamin D responsible for the absorption of calcium in the intestine; a vitamin that is scarce and that the sun and oily fish provide to the whites.
Bonito also contributes minerals: potassium, phosphorus, magnesium, calcium, iron and iodine; and it presents a very important proportion of proteins of high biological value.
Bonito Roll Recipe
If we talk about coastal tuna, the optimal time for its consumption, when it maintains its maximum balance... Read more
Text: © Ramón Molleda for asturias.com
