Description
Wild Atlantic bluefin tuna belly, hand caught using the ancient Almadraba method, lightly chargrilled and preserved in exceptional Spanish olive oil. This is one of the most prized tunas in the world.
Craft & Origin
This tuna is caught using the Almadraba, an ancient labyrinth net method developed by the Phoenicians over two thousand years ago and still practiced seasonally along the coast of Cádiz. Migrating wild bluefin are guided and harvested by hand during their spring run, when fat content is at its peak. The cut used here is ventresca, the belly, revered for both richness and rarity. Gueyu Mar grills the tuna over local hardwoods before preserving it in olive oil, respecting both the fish and the tradition behind it.
Flavor & Texture
Deeply savory with gentle smoke and natural sweetness. Silken, rich, and yielding.
How to Use
Serve simply with crusty bread, roasted peppers, or warm potatoes.
Why We Like It
This is living food history, captured at peak condition and handled with restraint.
Technical Details
- Size: 4 oz
- Species: Thunnus thynnus (Atlantic bluefin tuna)
- Cut: Ventresca (belly)
- Fishing Method: Almadraba (traditional labyrinth net)
- Cooking Method: Chargrilled over hardwood embers
- Packed In: Castillo de Canena Arbequina EVOO
- Origin: Atlantic waters of Cadiz, Spain, canned in Asturias
- Pairs With: Sherry, dry vermouth, grilled vegetables