preserves » fish and seafood preserves

Ventresca is the softest and tastiest part of the bonito tuna, as it accumulates all the fish’s grease, which is very healthy. Its laminated shapes and muscular finesse are not found in any other marine specimen, and make the ventresca a true delicatessen.

The ventresca tuna is fantastic with a tomato or chicory salad, and you can also enjoy it with the following tapa: place a piquillo red pepper on top of a sliced white bread, then the ventresca tuna, some finely cut pickled cucumbers, a few drops of Sherry vinegar and a drizzle of extra virgin olive oil.

The fishing of bonito tuna in the Cantabric Sea is carried out using only traditional methods –fishing rod- between the months of June and September. This is a highly selective fishing, and every evening all boats unload their captures in the harbours of Ondarroa, Lekeito and Guetaria.

Only freshly caught fish is used to make this preserve and it is processed following totally artisan methods.

Markina (Biscay)

120 g