 White tuna, olive oil and salt.
 Serving size 1/4 cup (55g). Servings per container about 2. Calories 140. Fat calories 90. Total fat 10g. (15%). Sat. fat 2g (10%), cholesterol 10 mg (3%), sodium 575mg, (24%). Total carbohydrate 0g (0%), fiber 0g (0%), sugars 0g, protein 13g. Vitamin A (1%), Vitamin C 0%, Calcium 2% and Iron 1%.* Percent Daily Values are based on a 2,000 calorie diet. |
Ventresca Tuna - Belly Fillets in Olive Oil
Ventresca Bonito del Norte Tuna Hand-Packed in Olive Oil$18.75 / SE-21 4oz/110g Tin |
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Average Customer Rating: 5 out of 5
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- Line-caught tuna fillets in a 4 oz can
- Delicious ‘ventresca’ belly fillet
- The best tuna available!
As long as tuna boats have plied the seas, ventresca, the belly of the tuna, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna. The Japanese treasure it under the name: 'toro'.Ventresca is the finest part of the Bonito del Norte tuna - a special type of albacore. Each tuna is line caught by hand, and freshly cleaned and dressed, without being frozen. This preserves the texture and flavor that can be damaged by the stress of harvesting by net. This method also assures that other creatures of the sea, such as dolphin or turtles, are not harmed. (more info)
- Line-caught tuna fillets in a 4 oz can
- Delicious ‘ventresca’ belly fillet
- The best tuna available!
As long as tuna boats have plied the seas, ventresca, the belly of the tuna, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna. The Japanese treasure it under the name: 'toro'.Ventresca is the finest part of the Bonito del Norte tuna - a special type of albacore. Each tuna is line caught by hand, and freshly cleaned and dressed, without being frozen. This preserves the texture and flavor that can be damaged by the stress of harvesting by net. This method also assures that other creatures of the sea, such as dolphin or turtles, are not harmed. Our ventresca is prepared in limited quantities. It is cut by hand from the ventral area of a freshly caught Bonito tuna. Once it is perfectly cleaned it is filleted and put in a tin, always by hand, because no machine process would be capable of leaving intact such a delicate and tender meat. The ventresca is then packed in olive oil thereby keeping it moist and enhancing its delicate flavor.
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