In the world of gourmet preserves, there are products that arouse true passion. One of them is the beautiful, especially the beautiful north, a jewel of the Cantabrian Sea that is often confused with the tunaBut do you really know the difference? And what's the difference between a preserve in oil and a pickled one?

In this article we explain everything... and we also leave you some delicious recommendations that you can find in lalatilla.com for you to try at home.

Bonito or tuna? No, they're not the same.

Although they are often used as synonyms, beautiful and tuna They are different species, and this is noticeable in both the flavor and the texture:

• Northern tuna (Thunnus alalunga): It is the king of gourmet preserves. It is traditionally fished in the Cantabrian Sea with a rod and line, and its flesh is white, soft, juicy, and very fine. A perfect example is the Northern Bonito from Conservas Nardin, handcrafted and preserved in high-quality olive oil. Ideal for discerning palates.
• Light tuna (Thunnus albacares): more common and with slightly darker, firmer flesh. It has a slightly more powerful flavor and is perfect for everyday recipes. In our store we recommend the Light tuna from Vda. de Domingo Guenaga, a preserve with tradition and lots of flavor.

And what about just "pretty"? Often it's just southern bonito or nice listing, of somewhat lower quality. That's why it's important to pay attention to labels and trust trusted brands.

Bluefin tuna: a gem apart

Special mention should be made of the bluefin tuna (Thunnus thynnus), a variety highly valued in haute cuisine, especially raw (as sashimi or tartar), but also preserved. Its flesh is fattier, deep red in color, and has a deep, savory flavor. Although less commonly preserved, when you find it in a good artisanal format, it's a true delight. You can get a can of it in our store. Bluefin tuna loin from Conservas Herpac

Oil or pickled? Two ways to preserve… and enjoy.

In addition to the type of fish, the conservation method makes a lot of difference:

Pickled preservesThis traditional technique uses oil, vinegar, spices, and sometimes onion or bay leaf. It provides a more complex flavor, with acidic and aromatic notes. Perfect for those looking for something different. We recommend the Pickled bonito from La Nutria by Conservas Guenaga, with that homemade touch reminiscent of traditional recipes.

Preserves in oil: These are the most common and an ideal way to keep fish juicy. If the oil is olive oil, the result is tastier and healthier. A good example is the Bonito from Conservas Guenaga “La Nutria” in vegetable oilhe, with a mild flavor and very versatile for any dish.

Which one to choose?

It depends on the moment, the taste… and the whim!
For a fresh salad or an elegant skewer, nothing beats a good northern bonito in oilIf you want to surprise with something different, try a preserve in marinade. Do you want to innovate even more? Dare to try the Red tuna in one of your recipes.

On lalatilla.com We select canned goods from producers who take care of the product from the source, so that each can is a tribute to the flavor of the sea.