Bluefin Tuna Belly (Ventresca) in Extra Virgin Olive Oil Sicily NO PACK

Bluefin Tuna Fishing

Bluefin tuna arrive in the Mediterranean in April, coming from the ocean through the Strait of Gibraltar. The fishing season is concentrated in 30 days between May and June. The tuna caught with purse seine nets are quickly transferred. They are placed in large tanks in the Sicilian sea and fed only with oily fish (herring and sardines), ensuring the best properties for their flesh. A high content of unsaturated fats and omega-3. This is followed by an extremely fast process: in 4 minutes the tuna goes from the sea to freezing at minus 70°. Fishing, preservation and processing all take place within a circular supply chain owned by the company. This guarantees a high standard of quality. Each jar of preserves shows the BCD number (Bluefin Tuna Catch Document), a sort of âID cardâ for the bluefin tuna that guarantees its traceability from sea to table. The firmness, flavour and nutritional values make bluefin tuna a true delicacy. In our online shop you will find only the best high-quality seafood products. The ventresca is the most prized part of the tuna: it is the cut taken from the belly area of the fish, near the abdomen. The ventresca is soft, buttery and full of flavour thanks to its high percentage of unsaturated fats. Packed in a glass jar with Sicilia IGP extra virgin olive oil and sealed after topping up with the covering liquid. The product is stabilised by sterilisation. With Foodaloo you'll find the best products from the sea. Mediterranean seafood specialties online.