Yellowfin Tuna Belly in Olive Oil, Espinaler. pickled white tuna since the fish does not

since the fish does not experience stress

and certainly a great accompaniment to the famous calçots (a variation of spring garlic cooked over tile grills

It is an excellent source of protein

This shoulder ham or paleta in Spanish is the entire front leg that has been dry cured from 18 to 36 months

It is boiled and packed in a typical pickled sauce

Yellowfin Tuna Belly in Olive Oil, Espinaler. pickled white tuna since the fish does notThis cut of tuna, also known as ventresca, comes from the underside (belly) of the fish that has a more tender and moist meat. Ingredients: Tuna, olive oil and salt. WARNING PROPOSITION 65. ONLY FOR CALIFORNIA RESIDENTS