tuna

Ortiz bonito tuna (thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz bonito tuna (thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz white (Bonito del Norte) tuna, Thunnus alalunga, is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Sweet & delicate in flavour. Silky, melt-in-the-mouth tuna ventresca. The ultimate tuna cut. Ventresca is the rich, succulent belly fillets of the tuna, the most desirable part of the fish. Ortiz bonito is caught by rod and line. A 2-star Great Taste Awards winner in 2025 Note from the Judges: "The judges were surprised and delighted by the soft, silky texture of this tuna. The oil had a sweet, clean flavour and the level of salt was really well judged. If only all tinned tuna was as delicious as this!"

Ventresca, or belly, has long been considered the most desirable and valuable part of the tuna. Removed and processed separately from the rest of the fish it is cooked very gently to retain its texture and flavour. It comes in long tender flakes whose high fat content give it a deliciously melting texture and mild but rich flavour.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Known as jamón del mar (“ham of the sea”), this exceptional mojama is produced exclusively in Barbate, a coastal town in southern Spain famed for its tuna-curing heritage. Protected Geographical Indication (PGI) status ensures it is made to strict EU-certified standards, reflecting centuries-old expertise and the unique maritime terroir of the Strait of Gibraltar. Crafted from the lean central loins of yellowfin tuna, the process begins with a two-day cure in sea salt, followed by 45–50 days of natural air-drying in the region’s distinctive winds. Every step — from cleaning and salting to drying — is done entirely by hand, preserving purity, precision, and premium quality. The result is a delicately salty, umami-rich delicacy with a clean finish and a firm yet tender bite. Serve in thin slices, drizzled with extra virgin olive oil, for the purest expression of its flavour. Also superb with salads, fresh cheese, caramelised artichokes, or alongside fried eggs and potatoes. A true product of place and tradition, this mojama captures the essence of southern Spain in every slice.