{"product_id":"bluefin-tuna-belly-in-olive-oil","title":"Bluefin tuna belly","description":"\u003cp\u003e\u003cstrong\u003eBluefin tuna belly in olive oil.\u003c\/strong\u003e The fat-marbled flesh is tender, silken-textured and deeply flavoursome. \u003cmeta charset=\"utf-8\"\u003eThis ventresca is from wild bluefin tuna caught off the Andalusian coast using 3,000-year-old artisanal fishing techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e keep it simple and smoosh on buttered toast to enjoy all of the ventresca's rich flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cut: \u003c\/strong\u003ethe ventresca or tuna belly is the most prized cut from the fattier underside of the tuna. It has the most concentrated fat content of the tuna cuts. Tarantelo is at the midpoint, and the loin is the leanest.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Bluefin tuna: \u003c\/strong\u003ethe tuna is caught using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a three-thousand year old technique that relies solely on a maze of fixed nets, anchors, ropes and boats. \u003cmeta charset=\"utf-8\"\u003eThe bluefin tuna is harvested sustainably: around 1% of the tuna that passes through the Strait is caught, and smaller tuna, which have yet to reproduce, are able to swim through the holes in the nets. The \u003cem\u003ealmadraba \u003c\/em\u003etraps are set up from April to June, the time when the tuna pass through the Strait of Gibraltar. Towns along this stretch of the Costa de la Luz, including Barbate, hold festivals in May to celebrate the arrival of the tuna and this ancient tradition.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003cbr\u003e\u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809046835580,"sku":"HER06TUNBEL","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-Bluefin-Almadraba-tuna-ventresca.jpg?v=1779988870","url":"https:\/\/www.thetinnedfishmarket.com\/products\/bluefin-tuna-belly-in-olive-oil","provider":"The Tinned Fish Market","version":"1.0","type":"link"}