Hi everyone,
What a week. We just launched our rarest tin yet, Tuna Belly, and I wanted to give you the quick TLDR on what makes this tin so special.
This cut, known as Ventresca in Spain, comes from the belly of the tuna and makes up only about 6% of the entire fish. It is the most tender, buttery section, often compared to wagyu beef or sashimi-grade toro. Every single tin takes 37 minutes to hand-cut, hand-cut, and hand-pack, which blows my mind every time I think about it.
We first discovered this exquisite Tuna Belly while visiting our cannery partner in Northern Spain two years ago. When Jack, our head of ops, and I had the chance to watch one of the master packers meticulously carve and hand-pack the tender tuna belly into a bath of rich extra virgin olive oil, we knew we were in for a treat.
The result was the most divine tin we had ever tried, and we knew we needed to find a way to bring it to our customers. Because there is so little of this tuna cut available every year, we have to secure our allocation far in advance, making every tin a true treasure. Once this batch sells out, that’s it until next year!
I hope you love it as much as we do. You can shop it here!
Warmly,
Becca
Co-founder + CEO, Fishwife
P.S. If you’re in NYC this weekend I hope to meet you at our pop up! You’ll be able to buy Tuna Belly IRL there, too :)
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