Tuna has been caught in the seas around Sardinia for about 500 years, especially red tuna. Its nutrient-rich, pleasant-tasting meat is suitable for many recipes and is used by chefs worldwide. Everything from the tuna is processed - the roe becomes a bottarga, the fillet into musciame. And special culinary pleasure is created by the belly meat or even the less fat meat of the flank (Tarantello).
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