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The Ronqueo Process
The ronqueo begins at the tuna’s
head, where some of the most pri-
zed cuts are found—valued for
their texture and flavour: the mo-
rrillo (nape), carrillera (cheek), and
parpatana (jaw). The butchers then
move on to the loins, separating the
white loin from the dark loin. From
there, they extract the descargado
and descargamento, two cuts highly
appreciated both in traditional coo-
king and haute cuisine.
The operation continues down to
the tail, achieving a yield of over
seventy percent of the fish. In total,
the ronqueo produces thirteen dis-
tinct cuts, each with its own charac-
teristics and culinary applications.
The process is entirely manual and
demands precision to preserve the
quality of the meat. More than just
a display of skill, ronqueo is an ex-
pression of respect—for the pro-
duct, for the fishermen, and for the
chefs who carry on this tradition
PRODUCTS
The ronqueo is much
more than a cutting tech-
nique: it is the transmis-
sion of an age-old art,
where each cut reveals
deep knowledge and res-
pect for the almadraba
bluefin tuna
From Almadraba to
Table
DeAtún turns this moment into a
unique gastronomic event, offering
a tasting menu where each dish
showcases a different cut of bluefin
tuna. During the live ronqueo ses-
sions, the menu includes eight pre-
parations that explore diverse culi-
nary styles and highlight the tuna’s
versatility.
The offering features creations such
as the tuna gilda, pani puri with Pe-
ruvian chimichurri, sashimi, tarante-
lo with palo cortado sauce, and tuna
encebollado. Each cut is treated to
preserve its unique texture and fla-
vour, blending techniques from Cá-
diz, Japan, and Peru. This special
menu is available during ronqueo
events and, afterwards, some di-
shes are added to the restaurant’s
seasonal offerings.
DeAtún thus transforms the ronqueo
into a public event, an experience
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