Bluefin Tuna Belly (thunnus thynnus) -- known as ventresca in Spain and toro in Japan -- can have 10 times the fat content of other parts of the same fish. It’s what gives this cut its beautiful buttery texture and complex flavor. This Spanish bluefin tuna belly is very high in omega-3 fatty acids, as well as vitamin B3 (niacin) to boost heart health; vitamin B12, necessary to form red blood cells; and vitamin D, to aid mineral absorption.
Spain has a 3,000-year history of catching bluefin tuna. Fishing boats along the coast of Cádiz still use the centuries-old almadraba technique of net fishing. Originally, fishermen stretched nets across the Strait of Gibraltar, trapping fish returning to the Mediterranean to spawn. Modern fishing boats use an underwater labyrinth of nets to catch their day’s quota.
