Island Creek Tuna Belly in Galician Butter

Butter has long been part of the seafood traditions of northern Spain, where rich dairy products are often paired with exceptional fish and shellfish. It offers a different expression of conservas than olive oil, adding richness while allowing the seafood to remain the centerpiece. 

This tin features ventresca, the prized belly of the tuna. Taken from the fish's underside, ventresca is known for its delicate flakes, abundant natural fat, and exceptionally tender texture. It is widely regarded as the finest cut of the tuna and is reserved for premium conservas.

Island Creek partners with established producers in Spain to bring traditional Iberian recipes to a wider audience. Here, the richness of the butter complements the luxurious texture of the tuna belly, creating a preparation that reflects the straightforward elegance of northern Spanish seafood cooking.

Premium ventresca is one of the reasons some conservas command higher prices than ordinary canned seafood. The cut itself is limited, the fish must be carefully handled, and the preparation relies on ingredients that are more expensive than a standard oil-packed tin. If you're curious about how products like this are made and priced, see our guide: Why Some Tins Cost $30.

Serve slightly warm with plain potato chips, crusty bread, or boiled potatoes.

Made in Spain

Net weight 111 g