This is the muscular belly of fish that covers the intestines.
The meat in this area is particularly delicate and tasty,
especially in species such as albacore and tuna. It is normally
the most expensive part of the fish. If bought fresh, the belly
is generally joined to the ijada (the bones that support the
jaw), as both pieces come from the front underbelly of the fish.
It is usually roasted over coals or in the oven. However,
preserved ventresca (in oil or escabeche) is frequently used in
salads. A popular, open-air festival celebrated in the evening.
This variety of olive is called verdial (which comes from
'verde', meaning 'green') because it never completely blackens
on ripening. It produces very fragrant and fruity oils. It is
widely cultivated in Huelva and Seville. The juice of unripened
grapes (agraz - sour grape juice) which was formerly used as a
condiment. The word verjus is not accepted by the dictionary of
the Real Academia Española (Royal Spanish Academy) of the
Spanish language. However, it a