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TUNA RONQUEO
Tuna loin
that goes beyond cuisi-
ne and brings the Atlan-
tic coastal tradition to the
urban diner. It is also an
opportunity to understand
how bluefin tuna can be-
come the raw material for
diverse culinary traditions,
from Andalusian cooking to
international cuisine
Almadraba Bluefin Tuna:
Authenticity and Control
Wild bluefin tuna from the almadra-
ba is a product that allows no con-
fusion. It comes exclusively from the
almadrabas along the coast of Cádiz
and is recognised for its unique or-
ganoleptic qualities. The authentici-
ty of each specimen is guaranteed
through a strict traceability system.
The International Commission for
the Conservation of Atlantic Tunas
(ICCAT) certifies every catch, setting
an annual quota for Spain of 18,000
tonnes.
Each tuna is accompanied by an offi-
cial document stating its weight, date
and place of capture, and the details
of the fishing vessel or almadraba.
The Andalusian Regional Government
verifies this information and issues the
corresponding certificate. This level of
control ensures that the product rea-
ching the table is genuine almadraba
bluefin tuna—and not another type of
tuna from industrial fishing.
Identification label for each piece
Burrata with tuna and pesto sauce
Pani puri stuffed with tuna
Tuna loin
Tuna Tataki
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