ATUNOLOGY

Everything you didn’t know about tuna

Atunology is a campaign created to show the versatility of tuna. You can use ALL its parts to make delicious and surprising recipes, even the least known.

We want to improve tuna farming and encourage users to enjoy EVERY PART OF TUNA.

In view of that, from 1 to 17 October we’ll be holding ATUNOLOGY DAYS in different restaurants around Spain, which will offer their customers recipes made with different parts of tuna. Check out the restaurants taking part in the Atunology Days below.

GIVEAWAY! Take part in our giveaway to win an exclusive bundle of Arrom products.

 

1. Go to one of the Atunology restaurants from 1 to 17 October.
2. Take a photo of a dish made with Arrom bluefin tuna.
3. Post your snaps on social media (Instagram or Facebook)
4. Tag @arrombarcelona with hashtag #AtunologyDays.
And that’s it! We’ll announce the winner on the 18th.

¡Y esto es todo! El día 18 nombraremos al ganador.

RONQUEO: CUTTING THE TUNA

THE PARTS OF THE TUNA ONE BY ONE

HEAD

Upper back meat

What is it?

The upper backmeat is the part of the tuna located in the back of its head. The upper backmeat has one of the highest indexes of Omega-3 unsaturated fats, which are full of health benefits, as well as a honeyed texture and an intense and incomparable flavour that make it an ideal piece for cooking with..

 

 

What can you cook with it?

The upper backmeat can be cooked in many ways. It is delicious grilled or griddled, but also baked, salted or even in a tartare.

 

Here’s a recipe you can try prepared by chef Jordi Esteve from Nectari Restaurant (Barcelona): Bluefin tuna upper backmeat with calçots and romesco sauce.

Eye

What is it?

The eye is still a rare ingredient in Western cuisine, although it’s becoming popular among more experimental chefs. It has been used in Asian cuisine for centuries, where they view it as a delicious delicacy.

The eye is used for its high collagen and protein content from the surrounding muscular and connective tissue.

 

 

What can you cook with it?

Tuna eyes can be eaten raw, cut into small pieces and served in a glass, but they can also be cooked in different ways: they can be boiled and served with rice, they can be fried and flavoured with soy sauce, or they can be battered and enjoyed with vegetables and a drizzle of hot sauce.

Here’s an original recipe you can try prepared by chef Adelf Morales from Topik Restaurant (Barcelona): Tripe with tuna eyes

Cheek

What is it?

The cheek or facera is the inner part of the tuna’s face, located under its eyes. The cheek has a special flavour and soft, gelatinous texture, making it ideal in stews.

What can you cook with it?

Due to its gelatinous consistency, it is mainly used for stews and saucy dishes, although it’s also delicious grilled.

Here’s a delicious recipe prepared by chefs Javier and David from the Taberna Noroeste restaurant: Tuna cheek caldeirada.

Back cheekbone

What is it?

The back cheekbone is located near the tuna’s auditory cortex. It joins its head with its body and offers a large amount of meat in addition to gelatine. This cut is full of fibre and cartilage which become deliciously sweet when cooked.

What can you cook with it?

When oven-roasted, grilled, stewed or cooked confit-style, the back cheekbone acquires a delicious, sweet, honeyed texture. It also lends itself well to rice dishes, both shredded and as a whole piece.

Parpatana

What is it?

The parpatana is the bone on the sides of the neck that joins the head to the trunk of the tuna. This cut includes the lean, deep red meat from the bone paired with a part of the belly. It is a part of the tuna with an ever-increasing demand due to its combination of textures.

What can you cook with it?

Parpatana is delicious grilled or griddled, crispy on the outside and leaving its juicy texture on the inside. However, it can also be cooked, shredded and cooked in a terrine.

TRUNK

Spine

What is it?

The spine offers both meat and bone to work with. The meat, taken from the central spine, is very tasty and an intense red colour, while the bone has delicious synovial fluid inside, which can be used to make sauces thanks to its mild flavour and unique texture. The spine bones can also be used to make broths.

The meat extracted from the central spine is especially tasty due to its high blood content and is suitable for any recipe that calls for minced tuna.
In Japan it’s common to see people scratching the bone with a spoon to get the most out of its delicious red meat. This practice is known as nakaochi.

What can you cook with it?

The spine offers endless possibilities in the kitchen. The meat is ideal for recipes demanding minced tuna. Use it to make meatballs, gyozas, burgers, tiraditos, ceviches or raw preparations.
You can also use the synovial fluid extracted from the bone to make sauces or eat raw.

Harmonica

What is it?

The harmonica is the part of the tuna located below the spine. The piece is called a harmonica because of its elongated and feathered shape. What we eat is the meat between its feathers. To extract the meat, you’ll need to slow cook the harmonica at a low temperature. It cannot be eaten raw because of all the collagen and fibres it contains, but once cooked, its smooth texture melts in the mouth.
Its texture is very similar to oxtail, and its flavour is very similar to that of veal.

What can you cook with it?

The harmonica can be eaten on the bone or in a terrine. To make the terrine, cook the harmonica on low until the spine comes off easily. Then scape off all the meat and press it together it in the shape of a terrine.

Here’s a recipe featuring harmonica prepared by the great chefs Javier and Sergio Torres from restaurant Cocina Hermanos Torres: Mild tuna harmonica escabeche.

Loin tip

What is it?

The loin tip is the end cut of the loin. Often overlooked by chefs, this cut will surprise you for its versatility in the kitchen. The best part is that it leaves no waste, so you can use it in its entirety.

What can you cook with it?

It can be cooked raw to make a tartare; grilled or griddled as if it were a veal entrecote; or used to make burgers, meatballs, casseroles and stews.

Heart

What is it?

Tuna heart, very meaty with an intense dark reddish-brown colour, is nutrient rich and versatile in the kitchen. Because of its nutritional benefits, it’s been enjoyed by tuna fishermen for centuries, and it’s now become fashionable in nouvelle cuisine among fine-dining chefs.

What can you make with it?

The heart needs to be cooked over a long time, and can be prepared cured in salt, braised and stewed. Although there are also other ways to cook it, such as sliced and grilled or turned into blood sausage.

Here’s a recipe prepared by chef Adelf Morales from the Topik Restaurant, in which he uses tuna hearts cured in salt: Pumpkin and tuna heart salad.

Tripe

What is it?

Tripe or tuna gut is typically sold dried and salted. It has a cardboard-like appearance and is brown in colour, and it must be boiled in water for about two hours to hydrate it so that it can be eaten. Although it is a little tough to work with, this product is worth it, especially for making stews.

What can you cook with it?

Tripe is widely used to make stews. It is usually slow cooked to achieve a soupy, strong, dark-coloured consistency. Often served with potatoes, beans, snails, or why not try a more original dish like this one prepared by chef Atsushi Takata from the Uribou Restaurant (Barcelona): Tuna tripe salad.

Ossobuco

What is it?

Ossobuco means ‘hollow bone’ in Italian. This cut includes the spine and the adjacent loins. It’s rich in collagen, giving it a very sweet texture. It’s characterised by its textures, which combine the sweetness of the meat from the bone and the crispy skin.

Ossobuco, with its honeyed-texture meat, is the king of the grill. A cut that we are sure will surprise you.

What can you make with it?

Ossobuco is delicious oven roasted as when cooked this way it’s softer and easier to pull apart from the bone. It’s also delicious grilled.

Skin

What is it?

The skin, although it covers the entire animal, has a higher content of meat and fat depending on where it is located on the body. For example, the skin of the tuna belly has more meat and fat, so depending on the dish you want to make, it will be better to use the skin from one place or another.

What can you cook with it?

Tuna skin is delicious cooked in stews with potatoes and vegetables or as fried ‘crisps‘. The skin must be thoroughly cleaned and peeled off before cooking.

Top loin

What is it?

The akami or top loin is the part that goes from the head to the tail, passing through the dorsal fin. It is the most widely used tuna cut due to its low fat content and is remarkable for its red colour and intense flavour.

What can you cook with it?

You can cook an endless number of dishes with the top loin; it’s a very versatile product and easy to work with. It is ideal for making tartare, sashimi, ceviche, makis, tataki, nigiris and for grilling or griddling.

Low loin

What is it?

The low loin is another part of the loin found in the lower part of the tuna, next to the belly, and goes from the neck to the tail.

What can you cook with it?

Just like the top loin, it is a very versatile cut offering boundless cooking options, both raw (sashimi, nigiris, maskis, tartare, diced for pokes, etc.), grilled or briefly seared, like in tataki.

Belly

What is it?

The belly, also called toro (meaning ‘superior mellowness’ in Japanese), is located in the central part of the tuna. There are two parts in the belly: otoro, the fattiest part of the belly with a more whitish colour; and chutoro, which is less fatty and has a pinker colour.

The belly has the highest content of Omega-3 unsaturated fats, which is why the flesh is not deep red but pinkish and on the whitish side and has a very honeyed texture.

What can you cook with it?

This cut of tuna is ideal eaten raw in nigiris, sushi or sashimi, although it is also delicious when grilled, griddled, pickled and lots of other ways.