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Where can you find the best wild tuna anywhere in the world?

Tuna is one the most delicious and profitable products you can get from the sea.

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Where can you find the best wild tuna anywhere in the world?

Tuna is one the most delicious and profitable products you can get from the sea. It is often called the "pig of the sea" because it can be eaten almost all. Each part is unique, but they all share one thing: they're delicious. It is right now that the almadraba season is opening, and we can say it is the best season to enjoy it.

Experts believe that Almadraba wildbluefin tuna is one of the finest in the world. It is a wild bluefin tuna and is free to be caught in a special way. Two barriers made of nets are used to collect the tuna. This allows them to stay alive until they are transferred onto the boats. This is where the most skilled fishermen choose the best tuna, some of which weigh more than 200 kilos. These are the pieces that will be enjoyed by diners at the restaurants that offer them.

"The difference is how to catch it: in 30 minutes they catch 60 tuna and within half an hour they're in the port. In a matter minutes they can be deep-frozen without losing any of their properties," said David Jimenez. He is also the owner of El Rinconcillo de Monica y David. This restaurant is located on Calle Pedro Antonio de Alarcon and specializes in wild almadraba tuna.

David tells it that he has seen with his own eyes the way some of the pieces he offers in his restaurant. Every week, they order 70 kilos tuna from Cadiz. He usually eats 300 kilos per month, and rarely has any leftovers. The chef says that he only buys the finest tuna and that is the key to his success.

You will find many elaborations with tuna, which is the main ingredient of the menu. Our menu is 80% focused on tuna, and the majority of our preparations are simple. Although we do basic things, we always strive to improve the product's quality. Tartar, tartar and ceviche are some of the dishes that have been a huge success at El Rinconcillo de Monica. Once a year, David hosts a gastronomic day with other elaborations, including tuna. David says that they did venture out of the context to make tuna burgers and niguiris. These are dishes that are not possible every day, but that we enjoy offering.


His establishment will turn 12 this year. This place is well-known for its high-quality tuna but was not originally designed for this purpose. >. They initially thought about opening a breakfast and tapas bar to make a living. They were visited by people who knew them from Nuns' Cupboard. >. It was just like that, his in the kitchen, and his wife in his living room. They gradually conquered the people in Granada with their delicious palates.

The best time to enjoy almadraba wild-tuna is between May and June. David confirms this, pointing out that these months are the "best of the year". Wild tuna meat is better than fish farm raised. They don't swim and have a very different diet. This species is at risk of extinction and can only be fished for for a few more months. It is a highly sought-after product that is therefore "more expensive than other tuna".

It is a perishable and expensive product but it is of high quality. It is important to care for it and to sell it. This is the key to the business that has been in operation for over 11 years and is based on the finest tuna in Granada. People know that the quality of the product is the most important thing at our premise. David explains how the family has recently added a small dining area with low tables to their business.

As we explained, you can use each part of this sea pig. According to the hotelier, in order to obtain 20 kilos from the reddest portion, you will need to purchase 50 kilos tuna. This has given them the chance to experiment with new dishes and, if they enjoy them, will stay on the El Rinconcillo de Monica y David menu. "Each tuna part has its own characteristics, and we're trying to highlight those nuances." These are simple elaborations that "have required a lot of effort."

"Tuna can be stuffed with a variety of things, but if you really want to enjoy it, there are some tips for you to follow." The chef from Granada explains that raw tuna will taste better if it isn't manipulated. If you are going to cook it, it's best to make it slightly dipped in olive oil to give it the texture of raw and cooked. This will enhance the product. David recommends that you always serve it with soft foods as an accompaniment, because this will allow you to preserve the product's flavor.

One of the many elaborations using tuna from El Rinconcillo. / IDEAL

El Rinconcillo de Monica y David, will host a special date in the city on May 21 at 1:30 p.m.: the ronqueo a bluefin tuna almadraba. The name derives from the sound the knife makes as it passes through the tuna's backbone. It is similar to a snore and involves cutting the tuna into pieces. It is a unique opportunity to experience how you can benefit from everything that the king of sea has to offer. They will be able to bring a rare specimen from Cadiz, a wild Bluefin Tuna, straight from the sea. "We have been working hard on it for many days, preparing everything. David Jimenez, the owner of the restaurant, says that they are excited about it because it is something that motivates them. He clarifies that the event will not take place in his restaurant, but at Yelow's facilities, so more people can enjoy it. We will also offer a menu featuring tuna as the main ingredient, in addition to the hour-long ronqueo. David informs those interested that they can phone the restaurant at 958 37 65 44 to get more information and to reserve a spot.

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