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.
