Ventresca, Red tone of the Gibilterra stretto all'olio of olive The red tone of the Gourmet range comes caught with the Green Stick fishing technique. With the method of macellazione ikejime (un' giapponese art) that, oltre ad essere più rispettoso per la specie, avoids the rigor mortis of the tone when the fish comes, if it reduces the formation of lactic acid that gives the fish metallic flavor and diminishes the quality finale of the product.