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The product
Buzzonaglia of bluefin tuna in cold pressed organic sunflower seed oil
The less valued cut of tuna, but very savoury, preserved in biologic oil
Code:
94197
Country of origin:
Italy - Sicily
Weight:
190 g (drained weight: 136 g)
Minimum order:
1 piece
| Raw material | Bluefin tuna caught in the Adriatic sea |
|---|---|
| Appearance | During the fish life this cut is highly perfused with blood and for this reason the meat is very dark coloured |
| Taste | Ferrous and intense, very melty in the mouth |
| Curiosity | Testa uses for its buzzonaglia the less valued parts of the tuna; more precisely, the part of the fillet located near the central fishbone, the gristle behind the ear and cuts obtained during the production of the "ventresca"; in order to make more pleasant the bitter aromas typical of the central part of the fish, the meats are firstly whitened in water |
| Our selection | Testa family supports sustainable fishing techniques |
| Suggestions | Perfect to season a pasta; try it together with cannellini beans seasoned with Tropea onion |
| Ingredients | Bluefin TUNA (Thunnus thynnus) 72%, organic sunflower seed oil 27%, sea salt |
|---|---|
| Allergens | Fish and products thereof |
| Production Method | Caught at sea with purse seine nets |
| Weight | 190 g (drained weight: 136 g) |
| Packaging | Glass jar |
| Storage Conditions (packaged products) | Keep in a cool and dry place, away from heat and direct sunlight |
| Instructions for use | Once opened, keep in fridge and use within 5 days |
| Paese di origine ingrediente principale | Italy |
| Nutrition Declaration | Energy: 1017 kJ / 265 kcal Fat: 16,5 g of which saturates: 3,1 g Carbohydrate: <0.1 g of which sugars: <0.1 g Protein: 19,8 g Salt: 1,9 g Typical value per 100 g |
The producer
Testa Conserve - Porto Palo di Capo Passero (SR) - Sicily
Why we chose them
The cooperation between the fisherman Nino Testa and the two Michelin stars chef Ciccio Sultano originates from the respect they share for the
sea. The final result is a range of red tuna and blue fish preserves, obtained with substainable fishing techniques. The Testa family story begins at
least two centuries ago in the Ognina sea, in the port where Ulisse was used to land. Time goes by, but the passion is always the same, and today
the Testa family is also engaged in the production of preserved fishes in their plant in Portopalo. The fishing process followed by Testa is
sustainable. As an example, their boats totally respect the fishing quotas fixed by the ICCAT, the system that saved the red tuna from extinction. A
process that is responsible for the sea, where low-environmental impact facilities are used, in which the fished quantities permits the animals to
constantly reproduce themselves. Today we present you the Tyrrhenian red tuna and the Aeolian mackerel, preserved in cold pressed biologic
sunflower oil. An oil that could be re-used to prepare sauces or as a seasoning. Let's try how.
The recipe
La Maionese con l'olio di recupero
Preparation
Due parti di olio del barattolo Testa Conserve e una di latte di soia. Frullare ed ecco una maionese leggera e saporita. Non buttare l'olio delle
conserve Testa, parola di Ciccio Sultano
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