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Belly of Bonito in Olive Oil. The belly or ventresca of bonito is the juiciest and softest part, being made fresh and traditionally during the bonito fishing season in the Cantabrian Sea during the summer months, a true delicacy in preservation. Conservas Costera, a family-owned cannery in Gijón, carries out a production process that preserves its flavor and juiciness for 6 years from the preferred consumption date. Perfect gourmet preserves for your table.