Description
Wild Almadraba bluefin tuna neck chargrilled over holm oak and preserved in Castillo de Canena Arbequina EVOO. A rich cut that eats like toro with brasa character.
Craft & Origin
Almadraba is an ancient Spanish net method for harvesting migrating bluefin tuna at peak fat and flavor. The neck, or morrillo, is one of the most prized cuts, with little taken from each fish. At Güeyu Mar, asador (grill master) Abel Álvarez grills thick pieces over holm-oak embers until the outside lightly caramelizes and the interior stays succulent, then packs them still warm in Castillo de Canena Arbequina extra virgin olive oil. The oil carries the tuna’s richness and gentle smoke, so it acts as both preservation medium and ready-made sauce.
Flavor & Texture
Soft, buttery bluefin with firm structure, gentle smoke, deep flavor, and lush, aromatic olive oil.
How to Use
Serve on its own or over crusty bread, dressed only with its oil and a little lemon. Flake gently into warm potatoes, white beans, or salads, or fold into just-cooked pasta using the infused EVOO as the sauce.
Technical Details
- Species: Thunnus thynnus (bluefin tuna)
- Cut: Neck (morrillo)
- Catch Method: Almadraba traditional net fishery
- Origin: Atlantic waters of Cadiz, Spain, canned in Asturias
- Cooking Method: Chargrilled over holm-oak coals
- Packed In: Castillo de Canena Arbequina EVOO
- Use: Tapas, bread, salads, pasta, rice