Ventresca from yellowfin tuna, cut from the belly where natural fat creates a layered, tender structure. The larger size of yellowfin produces thicker, more defined flakes than bonito, with a richer, more substantial texture. Packed in olive oil to maintain moisture and integrity, the fish remains soft, cohesive, and full-flavored. Ready to eat, best served simply with bread and a touch of acidity to balance the richness.