- Featured in Food & Wine magazine
- Belly of Bonito del Norte tuna
- Fatty, tender fillets
- The finest cut of the fish
- Line caught, dolphin safe
- Size - 3.92 oz/111 gr
Ventresca tuna belly is the finest cut of Bonito del Norte tuna. These silky fillets of white tuna are amazingly tender and flavorful, and are delicious as the centerpiece of salads or canapés.
Ramón Peña selects the best Bonito del Norte from the seafood auction in Burela along the coast. These small albacore tuna are line-caught by hand, which is not only more humane than net fishing, but also preserves the flavor and texture of the tuna.
The Bonito del Norte is poached in sea water, then cut by hand. The delicate fillets of each tuna belly are placed in a can by hand and then topped with olive oil, which preserves the fish and keeps it tender.
This is not your everyday tuna. The folks at Ramón Peña select tuna at the markets during the best part of the season when they are fat and flavorful. Every step is by hand, and intense care is taken to ensure that the fish is perfectly cooked and packaged to deliver the finest canned tuna to their customers.
Situated in the northwest of Spain, Galicia is surrounded by cool, clean Atlantic waters that support a vibrant fishing tradition. In Spain canned seafood is acknowledged as a gourmet product, and small producers like Ramón Peña are meticulous about providing premium quality seafood to its customers.
White tuna, olive oil and salt.
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"Extremely delicious. "