Ventresca de bonito del norte conservas Catalina en aceite de oliva
Ventresca is the fattiest cut of the bonito del norte, taken from the belly where the flesh marbles through with its own oil, packed from fresh, never-frozen fish straight into olive oil and salt. It flakes apart easily enough to spoon over a bowl of plain steamed rice, the tin's own oil doing all the dressing it needs.
€9.95 at Alimentación Diferente, in line with the usual price.
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