Off the coast of Spain in the Bay of Biscay, there appear every summer, huge shoals of white tuna. The weathered fishermen aboard the fishing boats use traditional methods to catch the plump Atlantic tuna. The flavor of the tuna is locked in by cooking and storing the exquisite fish in olive oil. The Bonito del Norte standard for excellent quality and flavor.
For the true tuna lover, the Ventresca just has to be tasted. From the fattest part of the center loin, this tuna is truly luxurious.