FRESH VENTRESCA TUNA FILLET
This is the best and almost the only tinned Ventresca tuna belly loins in Spain.
The Ventresca tuna belly loin is the most highly prized of the tuna, and so it is the best for tinning and conserving.
The tinned Ventresca tuna belly loin is one of the best Spanish products and Spain is in fact the Number One country in fish and seafood tinning. In addition, Frinsa has progressed still further by producing the fresh Ventresca tuna belly loin instead of frozen tuna, which is how it is customarily prepared. This results in a truly unique and exceptional product which melts in the mouth like butter.
Frinsa is a company engaged in the production of fish and seafood tins of private or generic brand names. Several years ago, it decided to put to good use all of its knowledge and experience, and employ the very best natural resources, in order to create its very own brand name.
1. It does not need to be refrigerated and it can be kept for a long period of time.
2. It should be eaten at room temperature.
3. The best way to enjoy it is to eat it alone and directly from the tin.
4. It can be served on either fresh or toasted bread.
5. A unique recipe: serve the Ventresca on an endive leaf with several grains of pomegranate.
6. It is also perfect for salads or with eggs.
The best accompaniment is a white wine with little oak ageing and limited acidity. If it is served as an aperitif, it will also go well with an important beer like the Cruzcampo Gran Reserva, or the Rosé Petjades wine of Torelló, and the Gran Brut Allier cava of Sumarroca.
By the Equipo Team, headed by María Isabel Mijares. Secretary of the International Union of Oenologists. Vice President of the Spanish Association of Sommeliers. Founder of the Laboratory of Sensorial Analysis.
The fresh Ventresca tuna belly loin is highly valued on the market, especially, due to its exquisite flavour and content in fatty acids. The tuna from the North is a blue fish, although the Ventresca tuna belly loin is a piece of fish with a slightly lower fat content, although it has the same profile in fatty acids. The type of fat is, as in the blue fish, rich in polyunsaturated fats and namely omega-3 fatty acids, which prove to be highly positive for the prevention of cardio-vascular diseases and for the correct functioning of the immune system and the nervous system.
As regards the proteins, it also has a high biological value, even though this section possesses a slightly higher amount in comparison with the rest of the fish.
Particularly noteworthy are the minerals like phosphorous, potassium, iron and magnesium. Among the vitamins, it is important to highlight the content of vitamin B 12 and vitamin D, for one portion of Ventresca tuna belly loin surpasses the recommended daily intakes for both vitamins. It also furnishes niacin, thiamine, vitamin B6 and vitamin E.
By Emma Ruiz Moreno, José Manuel Ávila Torres, Teresa Valero Gaspar, Susana del Pozo de la Calle and Gregorio Varela Moreiras. Spanish Nutrition Foundation.
