Ortiz Ventresca Benito del Norte Tuna
If you are looking for a tuna epiphany, we have Ortiz’s ventresca (belly-cut) tuna in olive oil. Before the whole Bonito del Norte tunas are cooked in seawater, the bellies are removed and cooked separately. Packed in olive oil, tuna belly is buttery and succulent. The most prized Ventresca has been aged in tins between seven and ten years, but we can never get it to last that long before we break down and eat it.
Bonito del Norte (albacore) is known for its white flesh, exquisite flavor and delicate texture. This smaller breed of tuna is found in coastal waters of the Bay of Biscay in the Basque region of Spain during the summer season, when they swim north to dine on the Cantabrian anchovy. During the summer, they fatten up for their return journey south.
The best tuna is caught toward the end of the summer when the fish are nice and fat. Each tuna is individually caught using a pole and line, not with trauling nets or lines, making them fully dolphin safe. Once the fishermen arrive at the docks with the day’s catch, the highest grade tuna are bought by Ortiz. The fish are processed right on the docks within twenty four hours of being caught, cooked in seawater, and canned in olive oil.
Bonito del Norte (albacore) is known for its white flesh, exquisite flavor and delicate texture. This smaller breed of tuna is found in coastal waters of the Bay of Biscay in the Basque region of Spain during the summer season, when they swim north to dine on the Cantabrian anchovy. During the summer, they fatten up for their return journey south.
The best tuna is caught toward the end of the summer when the fish are nice and fat. Each tuna is individually caught using a pole and line, not with trauling nets or lines, making them fully dolphin safe. Once the fishermen arrive at the docks with the day’s catch, the highest grade tuna are bought by Ortiz. The fish are processed right on the docks within twenty four hours of being caught, cooked in seawater, and canned in olive oil.
The Spanish are known for preserving their best foods in cans and jars, and tuna is no exception. Unlike most mass-produced canned tuna, Ortiz makes their’s from the best fish they can source, within hours of being caught. We love Ortiz because rather than getting mashed flakes of tuna you get big cuts of loin (pictured above). When tuna is packed in olive oil, it actually improves with age, which is why Ortiz holds their finished product for at least three months before sending it to customers.
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