Belly of Bonito in Olive Oil. The belly or ventresca of bonito is the juiciest and softest part, being made in fresh and artisanal during the campaign or Bonito del Cantábrico Season during the summer months, a true delicacy in preserves. Conservas Costera, a family cannery from Gijón, carries out a production process that preserves its flavor and juiciness for 6 years from the date of preferential consumption. Gourmet preserves perfect for your table.