Produce deep frozen at -60º
WITH TUNA, EVEN THE SPINE HAS VALUE
Both the bone and the flesh surrounding the spine offer intriguing culinary uses. The synovial fluid can be extracted from the bone, an ingredient with a mild flavour and highly distinctive texture, perfect for eating raw or for making sauces.
The meat taken from the central part of the spine is particularly tasty thanks to its high blood content, and is suitable for any recipe that calls for minced tuna. Its freshness and distinctive taste make it perfect to serve raw, with a little dressing.
Tartar with marrow tempura and egg cream