Sustainable Tuna: Spain's Barbate Distinguishes Over Twenty Cuts Using Traditional Methods

In the Andalusian coastal town of Barbate, the fishing company Gadira meticulously distinguishes over twenty distinct cuts of bluefin tuna, moving beyond the simple term 'tuna fillet.' These specialized cuts, known by names like cola blanca, tarantelo, and parpatana, are illustrated with detailed graphics, akin to traditional European meat cuts.

Barbate is a unique hub for tuna fishing, employing the Almadraba, an ancient Phoenician method. This technique involves a system of mobile nets near the coast, designed to capture bluefin tuna as they migrate through the Strait of Gibraltar into the Mediterranean to spawn each spring. The method ensures that only mature tuna are caught, and the process aims to be stress-free for the fish.

After capture, the tuna are processed using the Japanese Ikejime method to relax the meat. The fish are then expertly cut and flash-frozen at minus 60 degrees Celsius to eliminate parasites. This rigorous process, from the traditional Almadraba to modern preservation techniques, highlights Gadira's commitment to sustainable practices and high-quality tuna products, including unique regional recipes for various cuts and even the tuna's innards.