Belly of Bonito in Olive Oil. The belly or ventresca of bonito is the juiciest and softest part, being elaborated in a fresh and artisanal way during the Bonito del Cantábrico campaign or season during the summer months, a true delicacy in preserves. Conservas Costera, a family-owned canning company from Gijón, carries out a production process that preserves its flavor and juiciness for up to 6 years from the preferred consumption date. Gourmet preserves perfect for your table.