Yellowfin Tuna Ventresca in Olive Oil Christmas vinegars Walnut or Basil Vinegar

Walnut or Basil Vinegar

sometimes bordering on lilac

which he sells under his Balsamidea brand – passing on some of the savings accrued from not sending it to the Consorzio

which enhances the fish’s smooth texture and savoury flavour

It’s why it’s in such demand from top chefs in Spain and throughout Europe

Yellowfin Tuna Ventresca in Olive Oil Christmas vinegars Walnut or Basil VinegarIn a nutshell: Finest quality yellowfin tuna belly the very best cut there is from fish individually line caught in the Bay of Biscay, preserved by a Basque Country family firm. For centuries, yellowfin tuna has been fished off the Basque coast of northern Spain. It was here, in the little port of Bermeo, that Rufino Arroyabe set up a canning business, back in 1898. The firm is still family owned today and the exceptional white tuna it produces