Ventresca Red Tuna in extra virgin olive oil

Red Tuna Fishing

Red tuna arrive in April in the Mediterranean, passing from the ocean through the Strait of Gibraltar. The fishing season is concentrated in 30 days between May and June. Tuna caught with purse seine nets are quickly transferred. They are placed in large tanks in the sea of Sicily and fed only with oily fish (herring and sardines) so as to guarantee the best properties to their flesh. A high content of unsaturated fats and omega-3. A very rapid process follows: in 4 minutes the tuna goes from the sea to freezing at minus 70°. Fishing, storage and processing take place within a circular supply chain owned by the company. This guarantees a high standard of quality. Every jar of preserves bears the BCD number (Bluefin Tuna Catch Document), a sort of âidentity cardâ for red tuna that guarantees its traceability from sea to table. The firmness, flavour and nutritional values make red tuna a true delicacy. On Foodaloo online shop you will find only the best Mediterranean fish products. Red tuna belly (ventresca) is undoubtedly one of the most prized and tastiest parts of red tuna. It comes from the muscle area around the abdomen. Rich in Omega 3, it is one of the finest parts of the tuna.