Spanish Ventresca Fillets - Bonito del Norte Belly Tuna in Olive Oil

These Spanish Ventresca fillets are cut from the belly of the Tuna, caught in the Bay of Biscay. The tuna is packed in olive oil and is deliciously tender and flavorful. Long considered the most prized and valuable part of the tuna, Ventresca is removed and prepared separately from the rest of the fish to preserve the unique characteristics. We prefer to serve this simply with toasted rustic bread, or in a light tomato salad, a classic Spanish tapas.

In 1890, José Serrats established the company in Bermeo, with a desire to preserve and transport the delicious flavors of the Bay of Biscay. Helped by the exceptional quality of the fish, he implemented the newest techniques of the time from leading preserve companies in France, which allowed him to rapidly introduce his products in various European markets.