Ventresca Tuna 'ORTIZ'
- Ventresca Bonito del Norte Tuna Hand-Packed in Olive Oil
- 4oz/110g Tin
Product Ingredients
- Ingredients: White tuna, olive oil and salt.
Product Description
As long as tuna boats have plied the seas, ventresca, the belly of the tuna, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna. The Japanese treasure it under the name: 'toro'. Ventresca is the finest part of the Bonito del Norte tuna - a special type of albacore. Each tuna is line caught by hand, and freshly cleaned and dressed, without being frozen. This preserves the texture and flavor that can be damaged by the stress of harvesting by net. This method also assures that other creatures of the sea, such as dolphin or turtles, are not harmed. Our ventresca is prepared in limited quantities. It is cut by hand from the ventral area of a freshly caught Bonito tuna. Once it is perfectly cleaned it is filleted and put in a tin, always by hand, because no machine process would be capable of leaving intact such a delicate and tender meat. The ventresca is then packed in olive oil thereby keeping it moist and enhancing its delicate flavor.
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Ventresca Tuna 'ORTIZ'
- Misc.: 0 pages
- Publisher: Ortiz
- Label: Ortiz
- Studio: Ortiz
- Average Customer Review:
 based on 2 reviews
- Sales Rank in Gourmet: #1786
Avg. Customer Review:
3 of 3 people found the following review helpful:
Customer Rating:
Summary: NOT FOR YOUR CAT! 2006-05-10
Comment: If you can afford to try this even once - then do it! But I'll guarantee that you'll be ordering again. It's not just that taste that defines the quality of this tuna but its velvety texture as well. Not for tuna sandwiches! (how dare you even think that!)
5 of 5 people found the following review helpful:
Customer Rating:
Summary: Who'da thought we'd spend $40 a lb for canned tuna... and like it? 2006-04-27
Comment: Just came back from Spain and was reading The New Spanish Table by Anya von Bremzen. She had a sidebar where she raved about Ventresca Tuna (of course, what she was eating was specially canned for Chef Juan Mari Arzak, the Spanish heavy hitter.) But after she raved on and on, I decided to see what the hoo-ha was about. So I bought a can. And it made just about every other canned tuna I'd ever tasted seem like cat food. This stuff is the real deal.
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