The ventresca, also known as sorra, ijada, or toro (Japanese for "highly supple"), is found in the belly area of the tuna.
The olive oil used as the covering liquid provides the oleic acid. The combination of both results in a food that is extremely beneficial to health.
As the part with the highest content of unsaturated fatty acids (Omega 3), it is also the rosiest and most tender part of the tuna.
It is a cut that is highly appreciated for its fat content in the form of strips. It is undoubtedly one of the choicest parts of this animal.
The lookouts were tasked with reporting the arrival of the tuna from the lighthouses. Today this story is part of the legacy of Tarifa, its product, its region, its people...
The fleet that supplies the Conservera de Tarifa operates off the coast of Tarifa. With its strong currents, abundant food supply and perfect temperatures, it's one of the best places in the world to catch wild bluefin tuna. Fishing rods (green stock) are used to catch them and the Japanese Ike Jime is used to kill them.
Wild bluefin tuna from the Strait of Gibraltar
It is a pelagic species that is mainly sociable up to 3-4 years of age. They do not make large migrations and stay close to the coast.
The wild bluefin tuna of the Strait embodies the whole philosophy of sustainability, selective criteria and absolute respect for the species. The fleet that supplies us operates off the coast of Tarifa. There is a rich supply of food in this area which, together with the currents and temperature, makes it a unique area for its catch.
The JC Macintosh fleet catches bluefin tuna for the Conservera de Tarifa.
It feeds on a wide variety of fish and molluscs, which gives the meat its unique taste.
Tarifa preserves contain the finest pieces of the best wild bluefin tuna of the Strait: morrillo, with an intense flavor; Tarantelo, with a perfect balance and Ventresca, with a mild intensity.
