Ventresca

VentrescaMany years in the making, we're proud to offer our Oregon Albacore Ventresca! Ventresca (the tuna belly) is the most luxurious and nutritious cut of the fish. Silken and delicately textured, ventresca melts in the mouth. Since TreFin tuna is (as always, Day Boat Seafood caught pole and line off the coast of Oregon and Washington and returned for processing within 48 hours this ventresca is elite, and, to the best of our knowledge, the only ventresca

Many years in the making, we're proud to offer our Oregon Albacore Ventresca!

Ventresca (the tuna belly) is the most luxurious and nutritious cut of the fish. Silken and delicately textured, ventresca melts in the mouth. Since TreFin tuna is (as always, Day Boat Seafood caught pole-and-line off the coast of Oregon and Washington and returned for processing within 48 hours this ventresca is elite, and, to the best of our knowledge, the only ventresca available made outside of Europe!

We preserve our ventresca in award winning extra virgin olive oil from Durant Olive Mill (Dayton, OR) with a dash of Jacobsen Sea Salt (Netarts, OR) and have our friends down at the Tillamook Cannery (Garibaldi, OR) can them in glass jars for a shelf stable culinary wonder of local ingredients!  

Since our ventresca is naturally flavorful, cooked and ready to eat you do not need to do a lot with it. Try it on bread with slices of ripe tomato, as an upscale yet easy niçoise salad, or in a simple pasta salad. 

Ingredients:

• Original: Durant Frantoio olive oil, Jacobsen sea salt
• Basil-Garlic: Durant Basil-fused olive oil, garlic, Jacobsen sea salt
• Piment d'Esplette: Durant Frantoio olive oil, piment d'esplette, fennel pollen, garlic, Jacobsen sea salt