albacore tuna from Hondarribia (Spain)

“A fisherman’s life revolves around superstition!”

Welcome to the Basque Country! It’s home to Oskar Etxebeste Larruskain, who’s been fishing for the finest albacore tuna for 28 years. He and his crew of fifteen go out to sea 180 days a year, mainly during the warmer months. Like any seaman worth his salt, Oskar is extremely superstitious. “Before I set off in my boat, I always kiss my wedding ring for good luck.” Family is extremely important to Oskar as is sustainable fishing. “My son’s still young, but I’d like him to be able to fish for tuna if he wants to! I only want the best for my family, now and in the future!”

A good catch

The tuna fishers of Hondarribia catch their fish – only tuna, and only one at a time – using pole and line or trolling.

When fishing with pole and line, all fishermen on board have their own fishing rod with a hook attached to it. When the tunas bite, the fisherman swiftly lifts the rod, and the tuna falls off. Trolling work slightly differently; the fishing rods are attached to a crossbar on the boat instead of being held by a fisherman. The rods have lines with hooks hanging in the water. When they start fishing, the boat moves, causing the hooks to be dragged through the water. The hunting instinct of the tunas is activated, and they chase after the hooks and bite. The fishermen on board can see when the tuna bite, and they bring them in one by one. Trolling and fishing with pole and line are quite similar methods. In both ways, the fishermen only catch tunas - there is no significant bycatch or harm to the environment. This makes these methods the only sustainable way to fish for tuna!

The proud tradition of Hondarribia

Hondarribia is a colorful town in the Basque Country, just across the border from France. Many of the fishermen here have dedicated their lives to tuna fishing. They’re proud of what they do and passionate about quality. That’s why Oskar and his crew keep their time bobbing about the Bay of Biscay to a minimum, so they can land their catch as fresh as possible. The albacore is caught one fish at a time, one by one!

Many of the local fishermen have been working in tuna fishing for most of their lives. Especially during the warmer months, they go out to sea. The catch goes straight into the cool cargo hold, so they arrive as fresh as possible. This is also the reason why they don’t fish for long periods of time. They consciously care for the tuna, from the moment it bites, to the moment it’s on the counter at the fish market. This way the tuna stock remains healthy and the fishermen keep enjoying their work.

Culinary star

Tuna, and especially white tuna, has traditionally been the star of local Basque cooking. Sometimes lovingly nicknamed “bonito”, it’s a mainstay of many restaurant menus. It’s delicious fresh, but the canned variety is in no way inferior and tastes just as good!

Oskar Etxebeste Larruskain

Albacore tuna

Hondarribia, Spain

To fishery

Albacore tuna

As you’d expect, albacore or white tuna has paler flesh than skipjack and yellowfin. While not big in size, it’s definitely big on flavor. And because this predator feeds mainly on sardines and anchovies, it’s also packed full of omega 3 fatty acids. Delicious, healthy, and sustainable all in one!

albacore tuna from Hondarribia (Spain)

Facts & Figures

“A fisherman’s life revolves around superstition!”

A good catch

The proud tradition of Hondarribia

Culinary star

Albacore tuna

Albacore tuna in extra virgin olive oil

Albacore tuna in extra virgin olive oil with chili

Albacore tuna in extra virgin olive oil with lemon

Tuna Pasta Bake

Lemon and Tuna Pasta

Red Curry with Tuna