Sunday, March 28, 2010

About Ventresca & King Salmon Ventresca Recipe

Ventresca di Tonno - Originally the Italian/Sicilian name for Bluefin Tuna Bellies, it is also known as "Toro" in Japan & Hawaii. The word "Ventresca" meaning from the ventrical or belly is considered the "filet mignon" of large ocean going fish. This cut of any large pelegic fish contains tremedous amounts of Omega 3 Oils.

Its popularity over the past few years has extended from traditional preparations such as Sushi to fusion cuisine from both east and west. In Washington, Oregon & Alaska, Smoked Salmon Bellies are considered a delicacy (Ventresca di Salmone Affumicato)
(I think we can charge more for it in Italian ;-)

Among the most popular fish for Ventresca are Yellowfin Tuna (Shibi/Ahi), Big Eye Tuna (Ahi), King (Chinook) Salmon, Coho Salmon & Pacific Steelhead (Wild, not farmed). Generally most ocean going fatty fish 15-20lbs and up yeild excellent Ventresca.

In consumer friendly forms, this is usually been available only in cans. We have smoked King Salmon Ventresca as a Once Frozen Fresh item under the more mundane "Smoked King Salmon Strips" designation. This season, we will be offering King & Coho Salmon Ventresca both Smoked and Natural as a Frozen Item.

One of the best ways to enjoy Ventresca is with Pasta. It is a simple, flavorful dish that can be completed in the time it takes the pasta to cook.
Ventresca di Salmone Reale (King Salmon Ventresca)
This preparation favors wider noodles such as Linguine, Penne, or Fusilli Pasta.
We recommend you use Ronzoni, Barilla, or De Cecco pastas. No point in ruining a great dish by saving 50 cents on the pasta!

Plan on 4-8oz of Ventresca Per Person
2-3 Tbsp Olive or Macadamia Oil
1-2 Cloves of Garlic
1 -2 Tsp Dry Parsley or 1/4 Cup of Fresh Italian Parsley
1 Tsp Red Pepper Flakes or to Taste
Salt & Black Pepper to Taste

Prep (Mise en place)
Thaw the Ventresca in the refrigerator overnight or under cold water in the sink
Chop or slice garlic cloves and set aside
Chop fresh parsley
Bring pasta water to a boil w/3 tsp of salt
Pre-Heat a Sautee' Pan to medium with olive or macadamia oil

Add pasta to boiling water
Add sliced/chopped garlic to pan
Add Ventresca with the skin on (it will come right off after cooking if you want)
Sautee Ventresca for a couple minutes
Add pepper flakes
As the Ventresca cooks thru, large white lines will show in the meat.
Add parsley and toss or stir
Just before the fish begins to flake, you are done!

Drain Pasta and add to Ventresca, toss together
Serve individually or family style.


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