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Wild Bluefin Tuna Belly | Ultra-Frozen
The block of tuna belly from Gadira Tuna is the cut with the highest fat infiltration from wild bluefin tuna caught using the almadraba method.
It is presented packaged, a block with an approximate weight of 750 grams. This product has been ultra-frozen at minus 60Âș C right after being caught in the almadrabas of CĂĄdiz.
HOW TO COOK VENTRESCA:
Unlike ventresca steak, ideal for grilling, the taco format of Gadira Tuna Ventresca is very versatile for use in the kitchen.
It can be cut into small pieces for stews: raw for different types of sushi (makis, nigiris, sashimi...); or sliced to the thickness and taste of the consumer.
STEP BY STEP: This is how Gadira's wild Almadraba bluefin tuna is defrosted.
VIDEO RECIPE: Gadira Tuna Ventresca in Salt, by Mario Jiménez.
VIDEO RECIPE: Gadira Tuna Sashimi, by Dani GarcĂa.
C523
VENTRESCA DE ATĂN
01/22/2025
Bruno
Espectacular
5.estrellas
12/14/2024
Belén
Espectacular
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