Barcelona, ​​April 26, 2022.- JC Mackintosh has won the special 'Seafood Excellence Global Convenience' award for its naturally smoked wild-caught bluefin tuna carpaccio at the 2022 edition of Seafood Expo Global, the largest European seafood trade event, which was held last week in Barcelona.

Our loins have a perfect color, flavor and texture. Through our technique of stress free capture, we avoid the appearance of "Yake" (burnt meat in Japanese), produced by the excitement of the tuna when its life is in danger.

As a sign of our commitment to the environment, we are pioneers in the implementation of wild-caught bluefin tuna fishing on demand. We take from nature only what we have previously sold, avoiding the harmful consequences of overfishing.

We have created an online auction system through which you can buy bluefin tuna as soon as it has been caught.

Wether is fruit, vegetables, meat or fish, when it comes to natural food produce, there is nothing like buying it fresh. The specific qualities of each produce that makes it stand out from any other in terms of quality (taste, color, smell, texture, vitamins, proteins, etc...), stand out in its fresh state above any other state of conservation.

Tarifa is well known arround the world for bluefin tuna fishing. Among bluefin tuna, the JC Mackintosh brand is recognized as one of the best ones in the market. Here you will find some examples of exquisite creations prepared by expert chefs from Tarifa´s restaurants.

The Smoked Loin Carpaccio and the Smoked Ventresca Carpaccio have achieved the most recognized independent certification in the world of taste. This award is hosted by the prestigious Brussels-based International Taste Institute, the leading organization dedicated promoting superior tasting food products, whose jury is made up of the best chefs in the world. JC Mackintosh has won this certificate to the first Wild-Caught Smoked Bluefin Tuna in the market. A unique product world-wide born in Tarifa. 

Bluefin tuna is in constant migration around the globe´s great seas and vast oceans, but there are two places where it can be found throughout the year. One is in Spain and the other one in Japan.

About 350 years ago, a specially designed way of slaughtering fish was developed in Japan to preserve its quality. In the Western world we are now beginning to learn about this technique, which has only been used since the beginning of this millennium on the fish that is consumed in the best restaurants in Europe and the USA. Surely the recent growth of the gourmet world has a lot to do with why now and not before. But the truth is that Ikejime or Ike Jime, which is how this Japanese sacrificial technique for fish and shellfish is known, is becoming more and more a claim among the best restaurants in the world.

NATURAL SMOKE: Smoked with Oak, Beech and wine casks from Rioja Alavesa vineyard. COLD SMOKING: This is the most prestigious method there is. The meat remains raw, soft and tender throughout the 20 to 30°C smoking process by impregna- ting it with smoke rather than coo- king it, which causes the loss of the innate qualities of the meat as a re- sult of the heat treatment to which it is subjected in hot smoking. FLAMELESS SMOKE: We keep flames away the combus- tion process because fire produces phenols and benzopyrenes that give an unpleasant taste, as well as being toxic. The chips we use to produce smoke are kept incandescent without burning. THE PROCESS: The total elaboration process lasts three days. First the tuna is marina- ted for 24 hours with unrefined vir- gin salts and sugars. Then we begin to smoke it with several combustion processes. The smoke is changed every 40 minutes to make a “clean smoke”. The third step is leaving the meat to mature for 24 hours giving the smoke time to rest. After that the product is ready for delivery.

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