Ventresca ◆

Ventrèche de thon blanc

What it is

Bonito del norte is albacore taken one fish at a time on pole and line off the Cantabrian coast between June and October, then filleted, cooked and packed by hand. The belly is a small fraction of each fish, which is why a jar of ventresca costs several times a jar of the same tuna’s loin.

In the kitchen

Never drain it and never chill it — olive oil sets waxy in the fridge and takes the texture with it. Lift the fillets out whole with a fork and dress them with their own oil; anything you would do to tinned tuna, do not do.

Goes with

Olive oil Piquillo pepper Tomato Onion White beans Parsley Lemon Gordal olive

Same species

Albacore Maguro-bushi Mojama Tuna bottarga Tuna Tuna belly (toro)

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