BLUEFIN TUNA
Thunnus thynnus
FAO area
37.1 – 37.2 – 37.3
Dimensions
40cm / 4m
Weight
6.4Kg / 600kg
Nursing seasons
12 months
Bluefin tuna is native to both shores of the Atlantic and to the Mediterranean Sea. It can weigh over 300 kg, even reaching up to more than 600 kg.
Japan is the main destination for Mediterranean bluefin tuna, although in recent years demand has increased worldwide. Bluefin tuna fishing is controlled through a control system regulated by ICCAT (International Commission for the Conservation of Atlantic Tunas).
As catches are insufficient to keep up with demand, a farming technique has been developed that consists of capture by means of purse-seine fleets.
After this, the tunas are fattened at farms located off the coasts to obtain optimal fat infiltration. The tunas are essentially fed on oily fish like sardines or mackerel.
SALES FORMATS
Top loin / Akami
Our most popular cut
Ideal for
It can be cooked in several ways, from tartare, ceviche, maki or tataki to grilled or griddled.H & G (headless and gutted)
THE PIECE THAT CAN BE CUT TO ORDER
Served as a H & G (Headed & Gutted) piece. It can be cut to the customer's taste, so it's a great option economically speaking.Lower loin
VERSATILE CUT
It is the loin located next to the ventresca (bull) and is also known as white loin because its outer skin is a lighter shade.IDEAL FOR
Its most noble part, which is located in its upper area, is usually eaten raw or undercooked (tartare, tataki, sashimi...). The part closest to the tail is used for stews and salting because it is more fibrous.Belly / Toro
THE CROWN JEWEL OF TUNA
Also known as ijar, ijada or flank, this cut is part of the fish's belly, to which it owes its name. Tuna belly is succulent and flavourful, and highly appreciated for its fat content in the form of veins. This part is commonly known in Japan as Toro.IDEAL FOR
It's very important in Japanese culinary culture. It's used in sushi and to make sashimi and niguiri. When grilled it acquires an especially delicious flavour, and it can also be made into semi-preserves.Cheek
CUT FOR STEWS
This cut is from below the eyes and, like the back cheekbone, has a very gelatinous and membranous consistency.IDEAL FOR
It is mainly used for stews and saucy dishes as it needs to be cooked for longer to make it tender.Upper back meat
A GOURMET DELICACY
The upper back meat is extracted from the largest tuna and is located on the top of the head, covering it. Its high fat content—close to 30%—makes it one of the most coveted parts of tuna as it gives off an intense flavour. It is the end of the loin and is located inside the animal's head. Each specimen has two of these cuts.IDEAL FOR
Lends itself well to pickles, confit, baking, grilling and seasoned dishes.Spine meat
TUNA CRUMBS
In the final part of the ronqueo, it is extracted manually, with a spoon, from the meat embedded in the central spine, to take advantage of everything that each specimen offers us.
IDEAL FOR
Burgers, ceviches, croquettes, meatballs... in short, all the dishes that need chopped tuna.Back cheekbone
