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PRODUCTS
The difference is evident in texture
and flavour, and in the reassurance
of a product obtained following sus-
tainable practices.
The Almadraba: Origin
and Sustainability
EThe art of almadraba is one of the
oldest fishing methods in the Medi-
terranean. It consists of a fixed-net
system that guides tuna into an area
where they are caught one by one,
allowing for careful selection of each
specimen. This technique, already
used by the Phoenicians, respects
the reproductive cycle of bluefin
tuna, as only mature individuals are
captured.
Fishing takes place during their mi-
gration, from April to June, ensuring
the renewal of the resource, respect
for natural cycles, and the balance
of the marine ecosystem. The al-
madrabas of Barbate, Zahara de los
Atunes, Conil, and Tarifa continue to
uphold this method, combining tradi-
tion and sustainability.
The expertise of the almadrabero
masters and the strict quality con-
trols make wild almadraba bluefin
tuna a unique product, highly prized
by top chefs both in Spain and inter-
nationally.
A spectacle for all the
senses
Live Ronqueo: A Tribute to Tradition-
Live tuna cutting is not just a tech-
nical demonstration; it’s also a way
of conveying tuna culture and ho-
nouring tradition. The audience wit-
nesses the transformation of a great
fish into raw material for haute cui-
sine, observing how each part finds
its place and purpose. The sound of
the blade, the skill of the cutters, and
the care given to each cut reveal the
craftsmanship behind every dish.
At a time when gastronomy seeks
authenticity and origin, the live ron-
queo of almadraba bluefin tuna be-
comes a truly complete experience.
The diner becomes part of an an-
cient ritual, taking part in the memory
of the fishermen and, ultimately, en-
joying a product that connects the
Atlantic Ocean to the table. The ron-
queo is not merely a spectacle—it
is a lesson in culinary culture and a
tribute to sustainability.
DeAtún
Tuna catch in the almadraba
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