Bluefin tuna and Cádiz: A pinch of history and gastronomy

Publication date: Available online 18 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): José Lucas Pérez-LlorénsAbstractAtlantic bluefin tuna (Thunnus thynnus) has been fished and traded since ancient times throughout the Mediterranean basin. As recorded by prominent Greek, Roman and Arab authors, it has played an important role in the culture and economy of Cádiz since Phoenician times, 3000 years ago. The ‘modern’ catching method, the almadraba, dates back to the late 14th century, consisting of a long and labyrinthine net. It is the oldest known industrial fishing technique and a prime example of a sustainable human activity developed to follow the annual migration cycles of bluefin tuna. Once the prime specimens are caught they are quickly slaughtered, landed, cut and filleted (the technique is known as ronqueo, imitating the noise the knife makes when cutting the flesh) by skilled maestros (masters). Up to 24 different cuts can be obtained from a single 150–200 kg specimen. They possess special organoleptic characteristics, mostly because of their fat content that makes them suitable for a wide range of specific preparation methods: raw, grilled, cooked in sauce, cured, salted, canned, etc. Bluefin tuna recipes are well documented throughout history in Spanish cookbooks. Some of these recipes are still followed in people's homes, as well as in many restaurants along the Cádiz coast. Traditional dishes offered in menus are, for e...
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research