Northern Tuna Ventresca
The tuna belly from the North DE LA CUEVA is characterized by being very light in color, presented in small slices and having a delicate flavor and very juicy texture.
The secret of the quality of the tuna belly of Bonito del Norte DE LA CUEVA lies in:
Selection Of The Best Raw Material
During the summer months, a time known among fishermen as the “Costera del Bonito”, the fishing boats arrive daily at the Lonja de Santoña with their catches of Bonito del Norte.
The Bonito del Norte, whose scientific name is Thunnus alalunga, belongs to the tuna family. It is identified by having very elongated pectoral fins and by its metallic dark blue color, with whitish sides and belly.
At La Lonja we select the most suitable Bonitos del Norte to obtain the best quality ventrescas:
They must be pretty small in size and caught not far from the coast with hook and line gear.
Fresh Preparation
As soon as the selected Bonitos are purchased at the Lonja, they are taken to the facilities of our producer partner to be cut up, separating the ventrescas from the rest of the fish.
Unlike other producers, Bonito is not frozen and stored to be processed later, but is processed fresh the same day it arrives at the port.
This reduces our production capacity because we can only process each day based on the catch that comes in, but on the other hand it allows us to have an extraordinary juiciness and flavor.
The ventrescas are subjected to a light cooking in water and salt to then be packaged.
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Artisan Packaging
Each ventresca is manually separated into small slices and manually packed in cans with an olive oil coating that will gradually integrate with the ventresca, improving its juiciness and flavour.
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The result
The result obtained is an authentic gastronomic treasure that can be accompanied by a good carved tomato, escalivada, piquillo peppers, salads and on toast and canapés.