Serrats Line-Caught Ventresca Tuna Fillets in Olive Oil
Delicate, soft fillets from the belly of the tuna. This is tuna for the connoisseur.
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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The belly is the most prized part of the fish because of the high fat content which results in a melt-in-the-mouth texture.It is softer and more buttery and milder in flavour than loin.
Packed by hand because of its delicacy, only one and a half cans of Ventresca can made from each fish.
Only smaller 9kg to 15kg pole-caught fish are used, which are hand selected on a daily basis. The fish are prepared the same day they are caught and if the catch that day is of not good enough quality, then they simply do not produce.The production is very fastidious; tunas are washed 4 times and put in special tuna ‘Jacuzzi’ to make sure the meat is perfectly clean. The tuna must then remain in the can for one year to mature and soften.
We have been importing Serrats from Vizcaya, Spain for some time to sell in our own shop in Bath and have always been so impressed with their quality and consistency. Theirs is a truly artisan business that respects and upholds traditional fishing methods and is dedicated to the produce of their coast and region.
Others may have a more well-known name, but this small fifth generation family business established in 1890 is the real McCoy.
While Serrats methods are traditional, their facilities are modern. They start with exceptional raw materials from the Bay of Biscay: the finest White (bonito) Tuna, Anchovies and Sardines. Serrats prepare their fish daily without additives or preservative and then preserve only in olive oil.