Arroyabe Bonito del Norte Ventresca

Ventresca is the belly of the bonito del norte (white albacore tuna), the fattiest and most prized cut on the fish, known for its soft, buttery texture.

Arroyabe has been canning since 1898, when Rufino Arroyabe started packing fish by hand from Bermeo, on the Basque coast. The bonito is still line-caught using selective, sustainable methods, and holds MSC certification. Each ventresca fillet is cut by hand and packed in olive oil.