Sashimi of ventresca, raw slices of the bluefin tuna caught every spring along this coast using a sustainable net system dating back to the Phoenicians. Many Japanese gourmands visit this area to eat bluefin tuna. Restaurants use parts of the fish from the brain to the tail and almost everything in between. The next day I visited EL CAMPERO, considered by many to be the best tuna restaurant in the world. Many Japanese come there to indulge.