Ventresca of Bonito in Olive Oil 111g tin by Yurrita
Ventresca of Bonito del Norte (White Tuna) in Olive Oil, 111g by Yurrita
Ventresca of Bonito del Norte (White Tuna) in Olive Oil, 111g by Yurrita
    Ventresca of Bonito in Olive Oil 111g tin by Yurrita
    Ventresca of Bonito del Norte (White Tuna) in Olive Oil, 111g by Yurrita
    Ventresca of Bonito del Norte (White Tuna) in Olive Oil, 111g by Yurrita

Ventresca of Bonito in Olive Oil 111g tin by Yurrita

£14.00
Tax included

Ventresca, the belly of the bonito, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna.

Our Yurrita ventresca is prepared in limited quantities.

Each bite of Bonito del Norte's ventresca  is so meltingly tender that it is in a different category from other parts of the tuna.

SUGESTIONS:

  • Serve on a fresh green salad.
  • On a piece of fresh bread to experience the buttery, mild flavor of this amazing seafood.

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After each Bonito del Norte is cooked in sea water, the delicate ventresca fillets are placed in a tin, always by hand, because no machine process would be capable of leaving intact such a tender cut.

The ventresca is then covered in olive oil, thereby keeping it moist and enhancing its delicate flavor.

Ventresca is the finest part of the Bonito del Norte. Each tuna is caught with a rod and line. This preserves the texture and flavour that can be damaged by the stress of harvesting by net.

This method also assures that other creatures of the sea, such as dolphin or turtles, are not harmed.

D0014 (UNIT)

Data sheet

Ingredients
Bonito del Norte's Belly (White tuna, Thunnus Alalunga), Olive Oil and Salt
Storage & Care
Keep in a dry and cool place. Once opened, keep refrigerated below 8°C in a non-metallic container, covered in its oil, and consume within 3 days

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