Part By Part

Ronqueo is the traditional method of tearing the tuna. The name is due to the noise made by the knife when brushing the backbone.

The most colorful features of bluefin tuna are its colorful exterior. The upper half is darker and the lower half is lighter. This distinction is its system of camouflage before its predators, the orcas. Thus seen from a higher position, its dark back confused with the bottom, and seen from below, it is confused with the clarity of the sky. The dark back consists of black tail, tenderloin and sirloin. The lomo claro, which is more fatty, is made up of white tail, tarantelo and belly. The latter is the most valued part in Japan and is curiously called O-Toro. Inside is the heart, roe, liver and crop. Formerly these parts were not commercialized and were for the use of the fishermen, except the eggs, which were used for salting. Finally, there is the head, where are the delicacies of the morrillo, mormo, contramormo and facera.

Did you know that it is possible to consume fresh bluefin tuna throughout the year? Not only is it captured in the almabraba period. All year round there is wild red tuna in the waters of the Strait.

Our Bluefin Tuna

  • Tiradito


  • Morrillo


  • Ventresca Ahumada

    Ventresca Ahumada

  • Galete


  • Lomo Bajo

    Lomo Bajo

  • Facera


  • Parpatana


  • Lomo Ahumado

    Lomo Ahumado

  • Lomo Alto

    Lomo Alto

  • Ventresca


  • Migas


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