Your Learning Zone - Mediterranean Bluefin Tuna Ventresca in Olive Oil by Tre Torri, Sicilia

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Address: Array Brand: Tre Torri Country: Italy Feature: From Conservificio Ittico Tre Torri in Erice, Sicily Label: Tre Torri Manufacturer: Tre Torri Publisher: Tre Torri Size: a can of 300 gr - 10.57 oz Studio: Tre Torri
Features From Conservificio Ittico Tre Torri in Erice, Sicily Most prized Mediterranean Bluefin Tuna species Richest meat cut from the tuna belly Incredibly tender Large size can of 10.57 oz
Spotlight customer reviews: Customer Rating: Summary: The best.... Comment: As I traveled through Italy this was my road side snack to ward of low blood sugar. I'd put a little right out of the can on a piece of baguette top it with a thin slice of pear and a thin slice of parmesan cheese and it was INCREDIBLE... I've since talked about it to my friends & Family and have craved it for years...I'm finally breaking down and buying it via the internet to get my fix. It doesn't even compare to US tuna out of the can with olive oil. ENJOY! Customer Rating: Summary: Unreal....it's otoro, after all Comment: The only downside to this is that it's $50+...if it's in stock. Now that the bad part is out of the way, on to why this stuff is $50+: the fattest part of Mediterranean bluefin tuna (the ventresca is otoro, or what would be called "fatty tuna" at a sushi restaurant, and the tarantello is the chutoro or "medium fatty tuna") is steamed and canned in extra virgin olive oil. Sushi-grade tuna that has been mildly cooked and canned (shelf life is about 5 years) that exchanges some of the flavor of raw toro with the flavor of premium extra virgin olive oil. I found out about Tre Torri Ventresca reading reviews of canned tuna, and this one is nearly unanimously placed as #1 in a category all its own. It's way too rich and tender to use on a sandwich; it's great out of the can on water crackers where its texture and tuna/olive oil flavors that melt together on the tongue really shine. More Reviews
Editorial Reviews: We're talking about Mediterranean Tuna (thunnus thynnus), the most prized species, also called Bluefin Tuna (or, in Italian, "Tonno Rosso"). It's fished in the so called "rush" phase, that is, when it's almost at the end of the long migration that takes it towards the warmest waters for mating. It's at this stage, and not after mating, that it is possible to glean the best and nutritionally richest tuna meats. The processing and preserving company "Conservificio Tre Torri" in Erice takes three different cuts from this Bluefin Tuna, fished off Favignana: the Fillet; Tarantello (tuna meat from the back abdominal muscles); and Ventresca (tuna meat from the belly). All are prepared and packaged by hand, and are preserved in oil. Conservificio Tre Torri also produce Salted Tuna, one of the most ancient methods of tuna processing. Trancio di Tonno from Erice in Olive Oil: quite simply, tuna in oil, and purely tuna fillet. It's the leanest part of the tuna, and so tends to be the toughest. But Bluefin Tuna is never tough.