Conservera de Tarifa
Ventresca from Tarifa wild bluefin tuna in olive oil
Ventresca from Tarifa wild bluefin tuna in olive oil
The ventresca, also known as sorra, ijada, or toro (Japanese for "highly supple"), is found in the belly area of the tuna.
The olive oil used as the covering liquid provides the oleic acid. The combination of both results in a food that is extremely beneficial to health.
As the part with the highest content of unsaturated fatty acids (Omega 3), it is also the rosiest and most tender part of the tuna.
It is a cut that is highly appreciated for its fat content in the form of strips. It is undoubtedly one of the choicest parts of this animal.
The lookouts were tasked with reporting the arrival of the tuna from the lighthouses. Today this story is part of the legacy of Tarifa, its product, its region, its people...
The fleet that supplies the Conservera de Tarifa operates off the coast of Tarifa. With its strong currents, abundant food supply and perfect temperatures, it's one of the best places in the world to catch wild bluefin tuna. Fishing rods (green stock) are used to catch them and the Japanese Ike Jime is used to kill them.
Wild bluefin tuna from the Strait of Gibraltar
It is a pelagic species that is mainly sociable up to 3-4 years of age. They do not make large migrations and stay close to the coast.
The wild bluefin tuna of the Strait embodies the whole philosophy of sustainability, selective criteria and absolute respect for the species. The fleet that supplies us operates off the coast of Tarifa. There is a rich supply of food in this area which, together with the currents and temperature, makes it a unique area for its catch.
The JC Macintosh fleet catches bluefin tuna for the Conservera de Tarifa.
It feeds on a wide variety of fish and molluscs, which gives the meat its unique taste.
Tarifa preserves contain the finest pieces of the best wild bluefin tuna of the Strait: morrillo, with an intense flavor; Tarantelo, with a perfect balance and Ventresca, with a mild intensity.
Zutaten und Allergene
Zutaten und Allergene
Ingredients: Red tuna (Thunnus thynnus), olive oil and salt
Nährwerte
Nährwerte
Hersteller
Hersteller
Details
Details
Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right.
Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.
For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!
