Among the various species of tuna consumed by man, the bluefin tuna, also called "bluefin", is the most valuable. The quality of its meat and its round taste have led it to be one of the most loved and sought-after ingredients in kitchens all over the world.
It is equipped with a complex system of blood vessels which gives it the possibility of reaching a body temperature that can even be 8°C higher than the temperature of the water in which it swims: this allows for better muscle efficiency and better ability to swim.
Bluefin tuna can travel up to one hundred nautical miles a day, with a top speed of eighty kilometers/hour. Its habit of moving continuously and swimming a lot and fast (it starts from the cold waters of the Arctic and Antarctic and arrives in the warm waters of the Gulf of Mexico and the Mediterranean) causes the fat to infiltrate the already toned muscle, giving an extraordinary taste, delicacy, and color.
Ventresca, which is the Italian word for 'belly', is one of the most sought-after parts of tuna fish for its velvety tenderness and rich flavor. These compact Bluefin tuna belly fillets in olive oil are a nutritious and refined second course accompanied by seasonal vegetables or a nice tomato or chickpea salad.
Without preservatives and starches.