Wild Red Tuna Belly by Don Bocarte

• Ventresca is the most tender and juicy part of the Tuna

• Wild red tuna in the rarest and most expensive tuna in Spain

• Preserved in extra virgin olive oil

• Net weight 4.24 oz

• Fished and hand packed using ancient techniques.

Wild Red Tuna is the rarest and most expensive tuna in Spain. Ventresca is the softest and most juicy part of the tuna and has the right amount of saltiness. This tuna comes from the Bay of Biscay, north Spain. Right after the caught, the animal is handily and carefully prepared: washed, boiled, filleted, and preserved. Don Bocarte fish is always prepared with fresh loins from big red tunas, following the artisanal tradition.

The producer: Don Bocarte is one of the most important gourmet seafood producers in Spain. Based on Santoña, they are pioneers in olive oil conservation of fish and seafood. The catch is sustainable and controlled. It’s held during mid-summer. They migrate to other seas the rest of the year. Processing starts as soon as they are caught. This allows Don Bocarte the best taste and appearance. Forget tuna cans. This is a first quality gourmet product, made by one of the top gourmet producers in Spain.Bonito is the finest tuna in Spain. Conserved in olive oil, this meat is soft, juicy, and has the right amount of saltiness. This bonito comes from the Bay of Biscay, north Spain. Right after the caught, the bonito is handled and carefully prepared: washed, boiled, filleted and preserved. Don Bocarte bonito is always prepared with fresh loins from big bonitos, following the artisanal tradition.