Bluefin tuna belly . Jar 190gr.
Caught in Sicily, the ventresca is the most valuable part of the tuna,
which is packaged for conservation in olive oil and highly appreciated by the Japanese.
The tuna ventresca is obtained from the fattest part of the tuna,
the one that surrounds the abdominal cavity: the muscle bundles are interwoven with fat that make the meat softer and tastier.
It is highly appreciated on the tables of Trapani cuisine , where it is called "surra" in the Trapani area.
Lighter in tone than the classic canned tuna, it has a pinkish color with a soft taste.
Ideal for appetizers and salads. Excellent for preparing first courses.
Bluefin tuna ventresca (Thunnus thynnus), Olive oil, Salt
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