Cut
Ventresca
The belly, and the prize. It is the fattiest part of the fish, so on tuna and bonito it turns pale and almost buttery, breaking into soft flakes rather than firm pieces. There is only so much belly on each fish, which is why a tin of ventresca costs what it does, and the difference is plain the moment it is on your tongue. Eat it as it is, with its oil and a little salt, and let the fat do the work.
One to know
ProductBrandSpecies
Yellow Fin Ventresca Tuna Belly in EVOOOlasagastiYellowfin TunaWhite Tuna Belly in Butter of Airas MonizLos PeperetesWhite TunaLight Tuna Belly Fillets in Olive OilDon GastronomYellowfin TunaWhite tuna ventresca - LargeOlasagastiWhite TunaSmoked White King Salmon Belly (Limited)FishNookChinook SalmonYellowfin Tuna - Belly in Olive OilOlasagastiYellowfin TunaVentrescaOrtizWhite TunaVentresca | Tuna belly with curryReal Conservera EspañolaWhite TunaYellowfin Tuna Belly With CurryLa CuriosaYellowfin TunaCambados Tuna Belly in Olive Oil with Piquillo PeppersConservas de CambadosYellowfin TunaSmoked Sardines in Olive Oil (Sardinillas)Don ReinaldoSardineWild Red Tuna BellyDon BocarteBluefin TunaTuna Belly Chunks with CurryReal Conservera EspañolaTunaSpanish Ventresca TunaOrtizWhite TunaTuna Ventresca (Tuna Belly) in Olive OilMinervaYellowfin TunaWild Bluefin (Atun Rojo) Belly (Ventresca) in Olive OilDon BocarteBluefin TunaYellowfin Tuna Ventresca in Olive OilDon GastronomYellowfin TunaYellowfin Ventresca in Olive Oil Classic LineEspinalerYellowfin Tuna
