Ventresca, or belly, has long been considered the most desirable and valuable part of the tuna. Removed and processed separately from the rest of the fish it is cooked very gently to retain its texture and flavour.
It comes in long tender flakes whose high fat content give it a deliciously melting texture and mild but rich flavour.
|Nutrition -||Per 100g|
|Energy||1140kJ / 286kcal|
|of which saturates||4g|
|of which sugars||0g|
|* Typical values per 100g|
Conservas Ortiz has been processing tuna and anchovies in Cantabria and the Basque Country, on the northern coast of Spain, for more than 120 years. Their business is centred on rod and line caught bonito and anchovies from the Bay of Biscay, which are still largely manually processed in their small factories.
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