Bluefin tuna is the king of the sea, one of the most appreciated fish on the planet. Practically everything is used from it, and its meat can be consumed both cooked and raw. From mid-spring until the month of August, the almadraba season passes, and the Cádiz coast is filled with giant tuna specimens that travel from the North Atlantic to the Mediterranean to spawn. Right in the Strait of Gibraltar is where traditional almadraba fishing is most famous, a fishing technique that dates back to time immemorial.

The almadraba consists of labyrinths formed by nets anchored in the sea that guide the fish to the fishing boats where they face the lift, when the fishermen lift the nets to extract the tunas from the sea.

After their capture very close to the coast, the boats unload at the port where the tuna snoring begins, or in other words, the cutting of the specimens. Its name, ronqueo, responds to the sound that the knife makes when tearing the skin of the tuna until it reaches its spine.

Current ronqueos, although they follow certain ancient cuts that were practiced in the area, today also include cuts learned from Japanese culture. In Japanese cuisine, bluefin tuna is a delicacy; its consumption, in most cases, is raw, and we have incorporated part of its techniques into the cuisine offered in our country. With the assembly of both techniques, Spanish and Japanese, we have learned that absolutely nothing of the tuna is wasted.

Do you want to enjoy the spectacle of tuna snoring live? We bring uncut almadraba red tuna so you can learn first-hand about the techniques used.

Don't miss the appointment at our El Corte Inglés Hypermarket in the city of Elche on July 5 at 12:00 p.m.