• 400 gr of fresh Getaria bonito loin
  • 8 gr of salt
  • 600 gr of garlic oil
  • 200 gr of sherry vinegar
  • 100 gr of Txakoli
  • 4 gr of fresh tarragon
  • 2 gr of bay leaves
  • 30 gr of red onion
  • 20 gr of chopped fresh chillies


To begin, place the clean, raw bonito in a preserving jar. Add the salt, garlic oil, sherry vinegar, Txakoli, tarragon, and bay leaves.

Put the jar into the SmartVide sous-vide cooker and cook at 65ºC for 1 hour and 30 minutes.

Once cooked, remove it from the heat and serve our bonito warm, topped with red onion and fresh chillies.

With this recipe, we aim for a cooking process that is both fun and surprising, perfect for delighting our guests.

Chef’s notes