Wild-caught yellowfin tarantello, a prized cut from the lower belly, between the ventresca and the tail, packed in olive oil in Sardinia. Leaner than the belly but juicier than a classic fillet, with a compact texture and full, rounded flavour. Handmade without preservatives, following the traditional Carloforte recipe.
Tarantello is rarely found outside Italy and Spain, which makes this generous 340 g tin a real find for the tinned fish lover who thinks they’ve seen it all. Give it on its own, or pair it with the ventresca for a side-by-side tasting of two cuts.
Serve it in chunks with roasted peppers and olives, toss it through pasta with cherry tomatoes and chili, or enjoy it straight from the tin with a squeeze of lemon. Save the oil for dressing salads.
