In the South-West of Sardinia, in the Isle of Carloforte, few people continue to fish and prepare the “Million Dollar Fish”, Bluefin Tuna with artisanal methods generations old, using sea salt and olive oil. The tuna is packaged by hand and it’s a no ordinary tuna… it’s simply the best tuna in the world!
Ventresca, the belly of the fish, known in Japan as toro is the fattiest cut. It has an unctuous velvety texture and it’s considered the most delicate part of tuna.
