Albacore Tuna Belly

Ventresca is the lower part of the Bonito del Norte tuna. Bonito del Norte, also known as Thunnus Alalunga or White Tuna, is the highest quality fish in the tuna family. During the summer, it approaches the Cantabrian Sea in large shoals where it is caught during the so-called "costera del bonito" (tuna season). Bonito del Norte is characterised by its white meat, exquisite flavour and a softer texture than the rest of its species.

Ventresca is specifically the area located in the lower part of the Bonito del Norte, near the head. The name Ventresca refers to the belly area of the tuna. It is also known as ijada or mendreska. It is a triangular-shaped cut and is, without a doubt, the juiciest and most flavourful part of the fish. The healthy fat in its meat gives the ventresca a more intense, fine and delicate flavour. Its flaky appearance and smooth texture on the palate, accompanied by this fine and delicate flavour, make it a real luxury among preserved foods.

From a Bonito del Norte tuna of approximately 9 kilos, we only get a single tin of Ventresca with a net weight of 81g.

As Ventresca comes from Bonito del Norte, it has the properties of this oily fish. By eating it, we get a multitude of vitamins, proteins and minerals. Vitamins A, B, K and D, and minerals such as calcium and iodine, make Bonito del Norte one of the most complete and exquisite foods on the market.

One of the most notable properties of White Tuna Belly (Ventresca) is its high content of Omega-3, the fatty acid par excellence. Omega-3s are essential fats that our body cannot produce on its own and are essential in our daily diet.

Bonito del Norte also helps you to lower blood cholesterol levels and keep your brain in good condition. If you are looking to strengthen your joints and bones, and prevent cardiovascular disease, add White Tuna Belly (Ventresca) to your diet!

At Conservas Serrats, we demand that the fish be caught using traditional fishing methods. The fleets of the Basque Country and Cantabria fish mainly using the live bait technique or the trolling technique.

The live bait technique is based on catching anchovies or mackerel and keeping them alive in seawater tanks to be used later as bait. Once the shoal of tuna is located, the boat positions itself over it, and the fishermen begin to 'chum' the sea by throwing the live bait next to the boat. They direct strong jets of water to the same spot to simulate that the water is "boiling" with the large number of anchovies or mackerel. The tuna, excited by the food, rise to the surface, lunging at the live or hooked fish. This is how they are caught, one by one.

In the trolling technique, the boats deploy long "poles" with hooks on both sides. The Bonito del Norte tuna follow the wake of the camouflaged bait and bite the hook.

Bonito del Norte is fished during the season from June to October, when the fish is at its best for catching and eating. During this period, the boats head to the Bay of Biscay, where the largest concentration is found.

Serrats preserved White Tuna Belly (Ventresca) is prepared following a careful artisan process, learned and improved over five generations.

The very first stage is the selection of the best Bonito del Norte tuna right at the port, the freshest and of the right size; we prefer the large ones, around 9 kilos.

Once at the factory, we gut and head them and cook them in salted water for approximately 3 hours, depending on the size of the fish. Once they have cooled naturally, we begin the cleaning stage. This stage, which is done entirely by hand, is fundamental. The first thing we do is separate the ventresca from the rest of the tuna, as it is so delicate that it must be cleaned separately. The skill and experience of expert hands perfectly remove the skin and dark areas, resulting in a white and whole ventresca. This is partly what gives our preserved White Tuna Belly (Ventresca) its exceptional appearance of white, tasty and appetising meat that it is known for.

Next, and very delicately so that it does not break, the ventresca is placed in the tins and olive oil is added. Finally, one of the most important stages of the process is carried out: sterilisation. This ensures that the White Tuna Belly is preserved in perfect condition and maintains its nutritional values with absolute purity.

From a Bonito del Norte tuna of about 9 kilos, we only get one tin of Ventresca (a tin with a net weight of 81 grams). For this reason, Serrats White Tuna Belly (Ventresca) is a very exclusive and highly-valued preserved product. It couldn't be more delicious!

Preserved White Tuna Belly (Ventresca) does not require any special storage conditions. You can keep it in the pantry or in a cupboard. However, once the tin of White Tuna Belly is opened, we recommend keeping it in the fridge, covered in oil, and eating it within three or four days.

Preserved White Tuna Belly (Ventresca) is such a special product that you can simply place it on a plate with a drizzle of oil and enjoy its texture and flavour.

You can also use preserved White Tuna Belly to prepare delicious recipes such as: toast, elaborate salads, simple or sophisticated pintxos, ratatouille... If you feel like finding new and original recipes, be sure to visit our blog, "La cocina de Serrats" (The Serrats Kitchen). Here, we have collected thousands of recipes with White Tuna Belly sent to us by lovers of Serrats and fine food.

If you're passionate about eating well and it makes you happy, our online shop for gourmet tinned fish will be a great ally for keeping your larder stocked. Buy the best tinned Ventresca de Bonito del Norte quickly and securely. With authentic flavours that uphold the history and tradition of five generations. Artisan tinned goods, 100% natural. Try our tinned Ventresca de Bonito and if you're not convinced, we'll give you your money back