WILD BLUE FIN TUNA

Ronqueo

Wild Blue Fin Tuna.

Cuts from the Blue Fin Almadraba  tuna. Ronqueo, is the name for the artisan butchering of the fresh tuna.

The following are examples of the different cuts of the blue fin Almadraba tuna as obtained by the artisan Ronqueo procedure. On the one hand lean pieces from the muscular mass. The internal and visceral parts used for marinades and cooking procedures.

Barriga
A prime cut with marbled fatty streaks. Perfect for the griddle or raw as in sashimi.

Cola Blanca
Triangular cut from under the tail fin. Best used in stews and marinades.

Ronqueo

Wild Blue Fin Tuna.

Cuts from the Blue Fin Almadraba  tuna. Ronqueo., is the name for the artisan butchering of the fresh tuna.

The following are examples of the different cuts of the blue fin Almadraba tuna as obtained by the artisan Ronqueo procedure. On the one hand lean pieces from the muscular mass. The internal and visceral parts used for marinades and cooking procedures.

Barriga
A prime cut with marbled fatty streaks. Perfect for the griddle or raw as in sashimi.

Cola Blanca
Triangular cut from under the tail fin. Best used in stews and marinades.

Cola Negra
High end cut from under the tail fin. Used in stews, casseroles and salt curing.

Contramormo
A small meaty cut found under the morrillo. Ideal for stews and marinades.

Corazón
Highly acclaimed for its significant taste. Served filleted and griddled.

Descargado
Interior cut adjacent to the belly. Ideal for raw dishes such as tataki, tartar and makis

Descargamento
An internal cut next to the loin. Ideal for raw dishes or dry/salt curing

Espinazo
Adjacent to the spine with a strong flavour and high blood content.

Facera
The gelatinous membrane from under the eyes. Considered a delicacy.

Galete
Taken from the part where the head joins the body. Strong flavour. Used in stews or roasted.

Lomo Blanco
Similar to lomo negro but from along the dorsal fin to the anal fin.

Lomo Negro
Cut stretching from the head to the tail along the dorsal fin.

Mormo
Cut from head to tail along the dorsal fin. for stews, casseroles and marinades.

Morrillo
Steak like piece from the top of the head. Most popular cut of the fish..

Parpatana
From around the mouth, jaw and neck.

Plato
Excellent large prime cut. Perfect for raw dishes or flash frying.

Tarantelo
Semi fatty cut from above the ventresca. Triangular in shape it is found next to the loin.

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