Tuna gastronomic route

The first bluefin tuna from Almadraba have arrived at the port of La Albufera in Barbados yesterday morning!

As the first full moon of May arrives, the great bluefin tuna migrate in order to reproduce from the cold waters of the Atlantic to the warmer waters of the Mediterranean. During this migration these large fish have to cross the Strait of Gibraltar, passing very close to the coasts. In the month of June they cross the same places again to start their way back to the Atlantic Ocean.

Therefore, the season begins for lovers of this jewel of the sea !

A tuna gastronomic route, that in Culinary Spain we propose, is to go to Barbate to enjoy the gastronomic week that ended on the 25th. It is wonderful to walk around the Lonja building that becomes the meeting point to enjoy master classes, show cookings, tastings, conferences and product presentations, which are held for 5 days.

One of the most impressive activities is the boat trips to the traps, The tuna fishing technique, one of the techniques used since pre-Roman times, consists of installing a labyrinth of nets in the tuna's passage.

Another very interesting activity is to see the ronqueo or tuna cutting process in which 24 pieces are extracted in total and where practically 100% is used. You may have the opportunity to attend one in La Lonja, but if you miss it, some canneries in the area offer visits almost all year round!

Also the Tuna Museum, offers the possibility of attending Ronqueo demonstrations from May to July, and even organizes some of these demonstrations. cooking workshops, It is a fantastic museum where we will learn a lot of things and where they offer us at the end a tasting of some of the products that they make in their factory. It is a fantastic museum where we will learn many things and where in addition, they offer us at the end a tasting of some products that they themselves produce in their factory.

Of course, in this gastronomic route can't miss a tasting menu of this delicious delicacy in all its versions or according to the piece of tuna that is cooked as it can be, the ventresca, the sirloin, the morrillo, the roe, the tail. During this season there are many restaurants and bars that offer dishes and tapas with tuna. A restaurant that we love and visit, is the Campero Restaurant.

And if you don't have time or vacation time to escape to this gastronomic adventure , We suggest you the Ponzano Restaurant in Madrid, which starts its tuna days next week! Here is an example of the tuna we tasted last year:

Tuna tartare with guacamole and crunchy