Tuna belly is the juiciest, highest quality part of the bonito or tuna, taken from below the fish's head, near the abdomen. It has a high proportion of fat, and a gelatinous and delicate texture. It is usually canned in olive oil.
Spain is one of the leading producers and exporters of canned seafood, and current data is showing an upward trend. The regions of Galicia and Andalusia have been at the helm, steering the industry's development. Mussels, cockles, and clams from the Galician estuaries; melva and mackerel from the Andalusian coast; and anchovies and bonito from the Cantabrian coast.