Our commitment is to provide the very finest bluefin tuna, delivered to our customers in perfect condition, maintaining all its taste and texture intact, with exactly the right level of fattiness and full guarantees in terms of health and respect for the species and its habitat.
The prime cut par excellence. Thanks to its size, clean texture and versatility, the loin is the most commonly used cut of tuna, perfect for raw dishes.
Loin with belly
Also known as "Harakami", lower loin with belly is one of the most highly prized cuts of bluefin tuna, offering countless culinary possibilities.
Also known as “Otoro”, the belly is to be found at the base of the lower loin, and contains the highest proportion of fat.
We ensure that our produce offers not only excellent quality but also uniform consistency. This means that chefs can focus on producing their culinary creations, relying on the finest ingredients at all times. And we take care of guaranteeing the supply of Bluefin Tuna all year round.
Or "Hoho-niku" to the Japanese. Whatever you call this cut, it stands out for its distinctive flavour and texture, highly sought after by those looking for new culinary experiences.
This stands out for its intense flavour, succulence and the balance between flesh and fat. Characteristics which allow it to shine in all manner of recipes.
A versatile cut offering endless culinary potential, from straightforward grilling or barbecuing, to other more elaborate techniques, such as stews or casseroles.
A particularly distinctive cut thanks to its high level of collagen, giving it an even silkier texture. It can be prepared in all kinds of ways: grilled, roast, stewed, etc.
An essential cut for the most innovative chefs, its fatty meat delivers intense flavour and great succulence.
THE IBERIAN PIG
OF THE SEA
Every part of the Bluefin Tuna is used. Our catalogue includes the familiar prime cuts of Bluefin Tuna used in haute cuisine, such as the loin and belly. But you will also find a number of less familiar cuts, such as the spine, eye and heart, which are gradually making a name for themselves in the kitchens of the most innovative chefs.
With tuna, even the spine has value. Both the bone and the flesh surrounding the spine offer intriguing culinary uses.
A fashionable ingredient in the most cutting-edge haute cuisine. Its intensely dark colour, richly meaty texture and powerful flavour have already caught the attention of numerous chefs.
Its unique texture and distinctive flavour make it a highly valued part of the tuna, above all for stews (it is quite rightly compared to oxtail).
Tender texture and powerful flavour combine in a cut known as one of the "superfoods" thanks to its antioxidant properties and its health-giving benefits.
Increasingly popular with more cutting-edge chefs, the musculature around the eye is used for its fatty meat with plenty of collagen, making it suitable for numerous recipes.
An unusual cut of tuna, very similar to a pork rib and with numerous culinary applications, which of course include barbecuing.
Also known as "Nakaochi", the meat from the spine of the tuna is typically removed manually at the end of the butchering process. It is perfect for any recipe calling for minced tuna.
Similar in appearance to the musical instrument, this cut is not suitable to be eaten raw, but delivers outstanding results when cooked in a number of recipes.
DELICIOUS AND HEALTHY
Bluefin tuna has for centuries been a notable feature of the Mediterranean diet, thanks to its numerous health-giving properties. Omega-3 fatty acids are one of its key features. It is also rich in minerals such as selenium, phosphorus and magnesium, and provides a range of vitamins (A, B, B3, B9, B12 and D), as well as being an outstanding source of high biological value protein.