The finest cut of the Cantabrian Sea in our collection of albacore belly

Ventresca is the belly of the fish, the part with the most fat marbling and the scarcest cut: each albacore yields very little of it. And in albacore (bonito del norte), already the finest species among the tunas, that cut reaches its best version.

Why albacore is different from tuna

They are different species. Albacore (Thunnus alalunga) has whiter flesh, a more delicate texture and a clearly finer flavour than yellowfin tuna. It is the highest-quality raw material among canned tunas, and also the most expensive. In the belly that difference is even more noticeable, because there is no sauce or dressing to disguise it.

Texture before flavour

The first thing that surprises you is not the flavour but how it falls apart: the flesh separates into soft, almost buttery flakes, without the fibrous texture of the loin. A product to eat slowly and in small amounts.

Choose your tin

• To start with: Cambados, Escurís Premium and Ramón Peña, with the classic cut in olive oil at the most accessible price.
• The middle ground: La Brújula, Agromar, FerroMar and Angelachu, made with albacore from the Cantabrian summer season.
• For special occasions: Real Conservera Costera, Solano-Arriola and Los Peperetes, the top references in the selection.
• Out of the ordinary: Los Peperetes with Airas Moniz butter, which swaps the oil for Galician butter.

Before serving

At room temperature, on a plate, with its own oil and a few flakes of salt. Any strong sauce wastes the product. At most, a seasonal tomato or some roasted peppers alongside.

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