One of our favorite preserves. The belly of Olasagasti has an intense flavor, its flakes peel off thanks to the wonderful fat of the most noble piece of bonito and, honestly, they do not need to add anything else.
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The Olasagasti were related in their origins, how could it be otherwise, with an Italian family who were the ones who brought their teachings to the Basque Country at the end of the 19th century. The Basque, skilled fishermen, quickly learned Italian techniques and helped create a flourishing industry that continues to this day and continues. At Olasagasti they do really well. Their anchovies are not bad at all but where they take the palm is in the bonito. It is interesting to try the bluefin tuna (Cimarrón) caught on pole in Fuenterrabía or Getaria. We do not talk about the tuna belly, so that we are not left without it.