Wild red tuna is the most exclusive and expensive tuna in Spain. Belly, known by Ventresca too, is the part of the tuna that is more tender and juicy.
This tune is caught with the method traditionally known as "almadraba". A type of sustainable fishing that takes place in Barbate (Cádiz) between the months of May and June.
INGREDIENTS:
Wild red tuna. Preserved in extra virgin olive oil.
Allergens: Bluefin tuna (fish). Conservation: Room temperature
SIZE:
4.24oz (120 gr)
