Long prized for its exceptional flavor and texture, this white meat Spanish bonito tuna is quite different than regular albacore tuna. Pole-caught (and dolphin-free) from the Bay of Biscay in the Basque province of northern Spain, it is hand packed fresh from the ocean and preserved in Spanish olive oil or sunflower oil, with a touch of salt. Serving ideas: Enjoy on sandwiches, salads, and pasta – or stuffed in piquillo peppers with capers and parsley.
Ventresca is now available – the exquisite and delicate tuna belly! The belly of the bonito is the fattiest part of the tuna, and is considered the tastiest and most tender. Melt-in-your-mouth delicious!
2006 NASFT Finalist Best Seafood
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