Red Tuna: Fillet, Tarantello and Ventresca are available now

09/04/2018 - The red tuna is the best one. The most refined due to the quality of its meats fished in the open Mediterranean Sea. The red tuna meats can be divided in three categories: the fillet, the tarantello and the ventresca.
The fillet is the thin part, the ventresca (belly) is the most precious part especially in the big examples.
It has a fat content higher than the average that makes it particularly tender and tasty.
The tarantello is located at mid way between the back and the belly: it is softer than the fillet without reaching the fatter consistency of th ventresca, whose doesn't loose the taste yet.

Articolo tratto da: OIP Editorial Department