FROM THE SEA | FISH | Tuna

Red tuna belly ±2.5kg ⚖

600700

The most refined and melt-in-your-mouth cut of bluefin tuna, perfect for exceptional dishes. Cut from the belly of the bluefin tuna, the ventrèche is the cut most prized by chefs for its exceptional content of healthy fats and its incomparable melt-in-your-mouth texture. Selected by our specialists at Atelier Marée, this remarkably delicate cut features natural marbling that gives it an extremely buttery texture and a unique aromatic richness. This premium product adds a signature gourmet touch and a visually striking element to the menus of fine-dining restaurants, sushi bars, and event caterers. Professional uses, preparation, and storage: ► Culinary applications: The crown jewel of seafood cuisine and Japanese cuisine (the famous Otoro), bluefin tuna belly is perfectly suited for raw and marinated preparations. It can be sliced into melt-in-your-mouth sashimi, exceptional nigiri, tataki lightly seared on the surface, very thin carpaccio, or hand-chopped tartare. For hot dishes, a quick sear on a griddle or grill seals in the surface fat while keeping the center raw and juicy—ideal served with crisp vegetables, ponzu sauce, or a ginger-soy reduction. ► Preparation: Use a very sharp, perfectly chilled knife to make clean cuts without damaging the delicate structure of the flesh. ► Storage: An ultra-sensitive fresh product. Store in the refrigerator in a positive-temperature cold room between 0°C and +2°C on a bed of melting ice or wrapped in food-grade plastic wrap. Consume very quickly after receipt to ensure impeccable freshness and organoleptic quality. Find this exceptional cut at our Atelier Marée at Le Delas in the Rungis International Market. Location in store: Atelier Marée
a piece ≃ 2.5 Kg