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Introducing Ventresca… An Incredibly Tasty Tuna Treat
10/3/2005
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This rare, highly prized premium portion of our albacore tuna cut is a cut above all others

by Randy Hartnell


Sushi aficionados know that “toro”—the rich, velvety meat from the belly—is the crème de la crème of tuna.


Sicilians know the same cut as Ventresca—from the Italian word “ventre”, meaning “belly”. As long as tuna boats have plied the seas, connoisseurs have prized this culinary treat as the tastiest and most tender part of the tuna.


Ventresca may be the best-kept seafood secret on the planet. I have to admit, despite decades fishing the high seas, that we, too, became aware of it only recently. Now we can’t get enough of it, and we're thrilled to be able to share it with you!


Our certified-kosher Ventresca is hand cut in limited quantities from our small, sustainably harvested albacore tuna, then packed in organic extra virgin olive oil with a pinch of natural sea salt to preserve its delicate and moist flavor.


Each tuna is line-caught by hand, preserving the texture and flavor that can be damaged by the stress of harvesting by net.  And, as Vital Choice regulars know, we select only the youngest, smallest fish to ensure minimal mercury content.


Keep it simple

Ventresca makes an amazing appetizer, and elevates “tuna for lunch” to an exalted level of heavenly pleasure. To get the full benefit of its rich flavor and incredibly moist texture, we recommend serving it in simple settings:

  • Serve it on salads, along with some olives, sardines and roasted peppers
  • Drizzle it with a good extra virgin olive oil and a smidgen of lemon
  • Serve unaccompanied or with freshly cracked pepper
  • Serve it with a crusty sourdough loaf and fresh vegetables in season

Enjoy!


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