Beautiful coastal
Like any other tourist, the bonito arrives in the Cantabrian Sea with the arrival of warmer weather in June and doesn't usually leave until autumn has begun. During the winter, it lives in waters near the Azores, but with the arrival of spring, it heads to the Asturian coast in search of another regional delicacy: the anchovy.
Anchovy, also known as boquerón, is called bocarte in Asturias when it's served whole or fried , while "anchovy" refers to fillets washed in brine . Asturians love bocarte as much as bonito, and since both fishing seasons coincide, eating bonito makes the dish twice as delicious.
From June to October, bonito tuna frequent the Asturian coast . This has always been the case, and they have always been caught by trolling , one by one, with inshore fishing vessels during the fishing season. Trolling involves dragging a lure from the stern; in the past, this lure consisted of corn husks arranged in a kind of brush that mimicked the movements of a fish. While baits have become more sophisticated, this fishing method has not. Trolling is recognized as a responsible and healthy fishing method, far removed from the stress that schools of tuna are subjected to when trawling occurs.
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
Because it is caught seasonally using traditional methods and close to the coast, without the need for freezing, its quality and freshness are guaranteed . It is a highly prized fish, eagerly awaited and highly sought after. At the fish markets, you can find everything from the so-called "monkeys," weighing around three kilograms , to extremely large and very rare specimens that can reach 50 kilograms. In all cases, albacore tuna is characterized by the large size of its pectoral fins. This makes it unique, as does its distinctive flavor and smooth texture, which sets it apart from other tuna species.
The bonito is the pig of the sea. Every part of it is used. A selective butchering can include more than 20 different cuts . Like the tenderloin, a strip of meat from the upper part of the loin. Or the loin itself, made up of large chunks of lean meat. The belly, the area of muscle that covers the abdomen; the most prized part for its high content of healthy fat. The tarantelo is a triangular mass found above the belly and is also in high demand. Then there's the blue tail and the white tail, the upper and lower parts of the bonito's tail muscle…
Nutritional properties of bonito
Besides being sold fresh at fish markets, bonito is an exceptional product for the canning industry, and its consumption is highly recommended by doctors and nutritionists . Its flesh contains Omega-3 fatty acids , linoleic and oleic acids, making it an exceptionally healthy product.
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 fighting infections. And vitamin D, responsible for calcium absorption in the intestine; a vitamin that is often lacking and which is provided to those with egg whites by sunlight and oily fish.
Bonito also provides minerals : potassium, phosphorus, magnesium, calcium, iron and iodine; and has a very important proportion of high biological value proteins .
Bonito Roll Recipe
If we're talking about bonito tuna caught in coastal waters, the optimal time for consumption is when it has reached its maximum balance… Read more
Text: © Ramón Molleda for asturias.com
