Description
Alalunga Albacore Tarantello in Olive Oil is a specific cut of tuna taken from the area between the belly and the loin. It offers a balanced ratio of lean meat and fat from fish caught in the Cantabrian Sea.
Craft & Origin
The tarantello cut is rarer than ventresca or loin and requires precise butchery to extract. Alalunga sources albacore tuna from small-scale fleets using pole-and-line methods during the summer harvest. The fish is processed by hand in Cantabria shortly after being landed to maintain freshness and structural integrity. This traditional method ensures the muscle fibers remain intact before being preserved in high-quality olive oil. The maker maintains direct relationships with local auctions to ensure every tin is traceable to a specific catch and vessel.
Flavor & Texture
Clean oceanic flavor with moderate richness. Firm yet tender texture.
How to Use
Enjoy directly from the tin with sourdough or flake over a Niçoise salad.
Why We Like It
This cut provides a unique middle ground for those who find ventresca too rich but want more depth than a standard loin.
Technical Details
Size: 138g
Origin: Cantabria, Spain
Varieties: Albacore (Thunnus alalunga)
Production Method: Hand-packed
Dietary Notes: Gluten-free
Pairs With: Sourdough, Niçoise salad, white wine