Fish & Shellfish

Ventresca is the belly cut of the tuna, which means there’s big flavor, large fillets, and a mouthwatering yet delicate flavor. Ingredients: Yellowfin tuna belly, olive oil and salt How To Eat It We’re loving open faced sandwiches with peppery arugula and whatever garden veggies you have laying around. Don’t forget an extra drizzle of oil and some lemon!

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Yellowfin Ventresca Tuna Belly

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Sicilian Salvatore Orlando first set foot on the Basque coast of Spain in the late 1800s and pioneered long-standing Italian salting techniques along the Cantabrian Coast, where he also fell in love and married a Basque woman, Simona Olasagasti. Today, the grandson of Salvatore and Simona, Matteo Orlando, is in charge of the factory at Markina, Bizkaia, maintaining centuries-old tradition and flying the flag for his grandmother’s surname, Olasagasti.

Yellowfin Ventresca Tuna Belly

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