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The tuna belly is the belly of the tuna. It is a triangular piece that is normally located in the lower part of the fish, the belly in the area closest to the head. Also known as "ijar," "barriga," or "oijada." It is the most prized part of the tuna as its flavor is delicate and luxurious. It is found in blue fish. The bluefin tuna is a blue fish. And it is one of the most evolved and largest. It is a bony fish. The head, eyes, and mouth are small. Its body is bluish-gray with metallic reflections, especially on the belly. Its meat ranges from pink to dark red. They form groups to feed and feed on small fish and crustaceans, but not all of them. They tend to group together to mate. They only lay eggs once a year, which is why fish farmers control their photoperiod in order to have eggs all year round. Properties and benefits: Its fat content gives it a more intense, delicate, and refined flavor than the rest of the fish, and its meat is gelatinous. Its high protein content helps reduce the risk of heart diseases. It contains vitamins B2, B3, B6, B9, B12, and vitamin E. It is rich in Omega 3 and DHA and EPA fats, which help prevent cardiovascular diseases. It stimulates the production of good cholesterol. It helps bones absorb phosphorus properly. Thanks to magnesium, it helps the intestine function correctly. It aids in the repair of tissues such as the skin. Nutritional value per 100g: Protein 14g Carbohydrates 2g Fat 6g Storage and tips: It is best to consume it once purchased. If you want to consume it raw, it should be frozen for at least 48 hours to prevent anisakis. Recipe and uses in the kitchen: To enjoy this delicacy, the best way to consume it is raw. You can make a delicious carpaccio: The tuna belly must have been previously frozen for at least 48 hours. Chop a tomato without skin, a spring onion, and black olives. Mix everything in a bowl and add 3 tablespoons of oil and one of vinegar. Now you must cut the belly into very thin slices. Place the slices on a plate and add the vinaigrette with the vegetables.