Editorial Review:

Product Description:
Ventresca is the finest part of the Bonito del Norte tuna. Each tuna is line caught by hand, preserving the texture and flavor that can be damaged by the stress of harvesting by net. As long as tuna boats have plied the seas, ventresca, the belly of the tuna, has been highly prized as the tastiest and most tender part of the entire tuna. Our ventresca is prepared in limited quantities. It is still manually cut from the ventral area of Bonito tuna. Once it is perfectly cleaned it is filleted and canned, always by hand; as no machine process would be capable of leaving intact such a delicate and tender meat. It is then packed in olive oil to preserve its delicate and moist flavor. Many connoisseurs consider ventresca a well-kept secret as a gourmet treat.

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• Ortiz Atun Claro Yellowfin Tuna
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• Ortiz Ventresca Tuna
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Rating: - NOT FOR YOUR CAT!
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!)

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Rating: - Who'da thought we'd spend $40 a lb for canned tuna... and like it?
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.