The world's most prized tuna in our collection of canned bluefin tuna

Bluefin tuna is the largest and most valued of the tunas, and the one that changes most in a tin. In this selection we have gathered its canned cuts: loin, belly (ventresca), tarantelo and morrillo, from specialist canneries in Barbate and Galicia.

Caught in the almadraba

Much of the bluefin tuna in this collection comes from the almadraba, the age-old fishing method of the Cádiz coast: a maze of fixed nets that intercepts the tuna on its migration towards the Mediterranean, when its fat is at its peak. It is selective, short-season fishing, which is why production is so limited.

Each cut, a texture

Because of its size, bluefin tuna yields cuts that do not exist in other species:

• Loin: the leanest and most versatile cut, with firm flesh and a clean flavour.
• Belly (ventresca): the underside, with the most fat marbling. It falls apart in flakes.
• Tarantelo: the piece next to the belly, juicy and highly prized in Barbate.
• Morrillo: the area behind the head, the most flavourful and gelatinous.

Choose your tin

• Almadraba: Herpac, in loin, belly, tarantelo and morrillo, in 120 to 250 gram formats.
• Signature belly: FerroMar, Cambados, Los Peperetes and Los Peperetes' belly in Airas Moniz butter.
• Something different: Abuelo Paquiqui's bluefin tuna chicharrón.

Before serving

At room temperature, on a plate, with its own oil and a few flakes of salt. If you are only after the juiciest cut, see our collection of tuna belly.

Add your favourite tins to the basket and receive them in 24-48 hours.