The part of the fish. Belly, loin, whole.

Where the contents sat on the fish decides most of how a tin eats. Ventresca is the belly and the prize, fattiest and softest. Loin is the dense section along the back. Whole means the fish went in as it came, soft bones and tail in place. Each cut opens to its own page: what it is, how it eats, and every tin packed that way.