Ventresca di Tonno quality Pinna Gialla in olive oil 200gr. The best fillets of ventresca tuna quality Pinna Gialla hand-selected and preserved in Sicilian olive oil. The ventresca of tuna is the most prized part of the tuna. It is obtained from the fattiest part of the animal, the one that wraps around the abdominal cavity: the muscle bundles are interwoven with fat that makes the meat softer and tastier. To create the tasty fillets of ventresca tuna, the fish is taken from the cold storage, cut into chunks, bled in running water, placed in AISI 316 stainless steel baskets, and cooked in water and salt at low temperature and not steamed as is done at the industrial level, in order to keep its organoleptic qualities intact and prevent the loss of a large part of the proteins. After cooking, the product is cooled and, manually, a meticulous skinning and removal of the bones is performed. The cleaned chunks are then cut into fillets and placed inside glass jars. This phase is followed by filling the containers with Sicilian olive oil. KITCHEN USES: sublime appetizer, excellent for the preparation of pasta dishes or as a second course, accompanied by seasonal vegetables or a nice salad of tomatoes or lettuce.
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Ventresca di Tonno quality Pinna Gialla in olive oil 200gr. The best fillets of ventresca tuna quality Pinna Gialla hand-selected and preserved in Sicilian olive oil. The ventresca of tuna is the most prized part of the tuna. It is obtained from the fattiest part of the animal, the one that wraps around the abdominal cavity: the muscle bundles are interwoven with fat that makes the meat softer and tastier. To create the tasty fillets of ventresca tuna, the fish is taken from the cold storage, cut into chunks, bled in running water, placed in AISI 316 stainless steel baskets, and cooked in water and salt at low temperature and not steamed as is done at the industrial level, in order to keep its organoleptic qualities intact and prevent the loss of a large part of the proteins. After cooking, the product is cooled and, manually, a meticulous skinning and removal of the bones is performed. The cleaned chunks are then cut into fillets and placed inside glass jars. This phase is followed by filling the containers with Sicilian olive oil. KITCHEN USES: sublime appetizer, excellent for the preparation of pasta dishes or as a second course, accompanied by seasonal vegetables or a nice salad of tomatoes or lettuce.
| Energy (kcal) | 291 |
| Fat (g) | 17.3 |
| of which Saturates (g) | 1.14 |
| Protein (g) | 32.8 |
| Fiber (g) | 2.1 |
| Sale (g) | 2.13 |
