Bluefin Tuna Belly Preserves in Olive Oil

The bluefin tuna is a highly valued fish at a gastronomic level. Caught in the area of the Strait of Gibraltar with one of the oldest and least invasive techniques, the almadraba, some specimens can weigh up to 300 kilos and, as with pork, almost each and every one of its parts can be used for culinary purposes. In this case, the ventresca is located in the lower part of the fish, close to the head, and is characterized by its high fat content, which makes it one of the juiciest and most appreciated portions of the tuna