Tuna Belly

Fishwife Tuna Belly

The tender, buttery belly cut of albacore tuna, also known as ventresca and often called the wagyu of the sea. Wild-caught in the Bay of Biscay and line-caught one by one using traditional pole-and-line methods, it’s made with a silky, melt-in-your-mouth texture and a delicate, refined flavor. Each tin takes 37 minutes to make, and belly is a small fraction of each fish, so this is a rare tin worth savoring slowly.

Eat it straight from the tin with good bread or crackers, or flake it over a simple salad, pasta, or toast.

4 oz (112 g)