Foie gras is made exclusively from duck or goose liver, offering a delicate, rich flavor and a completely buttery texture. Pâté, on the other hand, is a paste that combines various meats (such as pork or poultry), liver, spices, and other ingredients.

Store it in the refrigerator, but take it out about 15–20 minutes before serving so it can come to room temperature and release its aromas. Unlike pâté, foie gras should not be spread; ideally, cut small portions with a smooth-bladed knife (dipped in hot water beforehand) and place them gently onto toasted bread.

*Ventresca* (belly fillet) comes from the fish's belly and is characterized by higher fat marbling (rich in Omega-3s). This gives it an exceptionally tender, melt-in-the-mouth texture. The loin, by contrast, is the upper section; it is leaner and firmer, with a milder flavor.

This is a completely natural phenomenon and a mark of quality. Extra virgin olive oil (or the fish's own fat) solidifies or "congeals" at low temperatures. Simply leave the tin at room temperature for about 15 minutes before opening so the oil returns to its liquid, glossy state.

Once opened, never store leftover product in the refrigerator inside the original tin, as the metal can oxidize and alter the seafood's flavor. Transfer the product—along with its packing liquid or oil—to a small airtight plastic or glass container and consume it within a maximum of 2 or 3 days.