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

Akami (also called red meat) is the most-used part thanks to its low fat content. It’s hailed for its red colour and intense flavour. It's the piece that goes from the head to the tail, passing through the dorsal fin.

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

CUT FOR STEWS

The back cheekbone is located near the tuna's auditory cortex and joins the specimen's head and body together. It is much appreciated for its texture and flavour and can be compared to oxtail.
 

IDEAL FOR

It is mainly cooked in stews or baked, much like hake nape.