Only a few products are in themselves able to make all the difference in the kitchen. Bluefin tuna is one example, an outstanding ingredient worthy of the utmost care and respect.
After more than 50 years working with bluefin tuna as it has conquered the world, we are now the leader in the global market in this increasingly understood and appreciated member of the tuna family.
We use different types of fishing tackle and have a range of facilities in Spain, Portugal, Morocco, Malta, Italy and Tunisia, allowing us to adapt to the needs of our customers.
Our bluefin are the tuna of haute cuisine.
Our bluefin tuna are the preferred option on the Japanese market, the most knowledgeable and demanding in the world, where we have spent over 30 years building up an enviable reputation.
All our bluefin tuna are wild adult fish caught using sustainable fishing techniques. They are raised, fed and caught to order, following the Japanese technique of ike jime. Each of our products comes with a label providing traceability of the cut from sea to table.
The prime cut par excellence. Thanks to its large size, clean texture and versatility, this is the most commonly used cut of tuna.
The legendary cut of tuna, one of the parts most sought after by lovers of fine cuisine..
The morsel of the gods. Its distinctive flavour and texture give it a particular appeal for those seeking new culinary experiences.
EVERY PART OF THE BLUEFIN TUNA IS USED
Every part of the tuna has distinctive characteristics offering unique culinary opportunities, both the more refined cuts of the Bluefin Tuna and the other delights that the anatomy of this amazing fish holds in store, such as the cheek, eye and heart, ingredients inspiring the most creative chefs to explore innovative gastronomic realms.
Welcome to the FUENTES Blog, set up with the aim of extending and presenting information about the finer points of Bluefin Tuna. Anchors away.
Fuentes is born: the excellence of Bluefin Tuna
Where do you imagine the world leader of the bluefin tuna industry is to be found? Somewhere on the coastline of t...
Aquarium: bluefin tuna in the land of lobster
A logbook by Sensei Hiroshi Umi. There can be no doubt that when it comes to culinary standard-bearers, in Menorca, the lobster is queen. It’s shown off proudly (and then crowned in flames) at the island’s restaurants, accompanied b...
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