Don Bocarte Wild bluefin tuna belly in olive oil Includes an envelope with flake salt. Don Bocarte makes this product from fresh tuna caught using the traditional trap method, from the Atlantic Ocean, Barbate, between April, May and June. Ventresca is the most tender and juicy part of the animal. Wild red tuna in the rarest and most expensive tuna in Spain. Don Bocarte uses only Bonito from the Bay of Biscay, a wonderful natural resource in northern Spain, and home to some of the tastiest tuna in the world. They prepare from fresh, raw Bonito tuna (never frozen) by adding just the right amount of salt to deliver a juicy, incredibly tender filet. It’s a pleasant surprise, and a special treat as compared to other dry and often saltier canned tuna.
- Tasting Notes: Succulent and tender with a deep flavor but not overpowering.
- Size: 128g
- Region: Cantabria
- Suggested Pairings: Masia El Altet Premium Extra Virgin Olive Oil | La Cocha Sea Salt Flakes
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