Ventresca of Wild Bluefin Tuna in olive oil

Tarifa Cannery 237g Artisanal preserve of the ventresca, which means in Japanese "of superior sweetness" and is located in the ventral part of the tuna. It is the pinkest and sweetest cut of tuna because it contains the highest part of unsaturated fats (Omega3). It is an area highly valued for its fat content in the form of veins. Without a doubt, it is one of the most select parts of this blue fish from the Strait of Gibraltar. The ventresca, also known as sorra, ijada or toro Data sheet: Ingredients: Belly of Strait Bluefin Tuna (Thunnus thynnus), olive oil and salt Producer: Canning of Tarifa Origin: Tarifa (Cadiz) Characteristics: Net weight: 237 g // Drained weight: 163 g Nutritional information (per 100gr, drained) Energy value: 334 Kcal /1384kJ Fats: 30g Of which Saturated: 6.5g Carbohydrates: 0.0g Dietary fiber: <0.10g Protein: 16g Salt: 0.14g Store in a cool, dry place, protected from direct sunlight Expiration: 5 years after manufacture The best taste of the sea, comes from Made in Spain Gourmet at home. It is one of the best parts, halfway between lean and fat. Being the part with the highest content of unsaturated fats (omega 3), it is also the pinkest and sweetest cut of tuna. Highly appreciated in Japan, it has a spectacular flavor. How is bluefin tuna caught? The lookouts were in charge of warning of the arrival of the tuna from the lighthouses. Today, this story is part of the legacy of Tarifa, its product, its area, its people. The fleet that supplies us operates off the coast of Tarifa. With its strong currents, abundant food and perfect temperature, it is one of the best places in the world to catch Wild Bluefin Tuna.