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

since the fish does not experience stress

With a smooth and light texture

These baby sardines come from the Rias Baixas on the Galician Coast

This vinegar is made from traditional Mediterranean Moscatel grapes from Catalonia

timeless delicacy where the character of the Cantabrian coast meets artisanal care and understated elegance

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