Ventresca is by far the best part of the tuna – the fatty, tender belly. The flaky, tender pieces are much larger and delicious than regular tuna, which also makes for a more elegant and sophisticated presentation. These Ventresca fillets also come from Yellowfin Tuna, which is is fattier and oilier than the more common Albacore, making this more intense and richly flavored.
La Brujula is a Spanish company that’s respectful of the ocean and all that lives in it, favoring sustainable fishing and catching practices, and using hand-processes whenever they can. From sea to table, they take great care and pride in how they handle the seafood, from the moment it arrives to port to the moment it reaches your table.