Description

Wild Atlantic bluefin tuna loin caught using the ancient Almadraba method, chargrilled over hardwood and preserved in Arbequina olive oil. Lomo Blanco is the lighter, firmer portion of the loin.

Craft & Origin

This tuna is harvested using the Almadraba, an ancient labyrinth net method developed by the Phoenicians and still practiced seasonally along the coast of Cádiz. Spring migration brings peak fat content, producing ideal fish for both fresh and preserved formats. The cut here is Lomo Blanco, the lighter-toned interior loin noted for its firm texture and clean flavor. Gueyu Mar grills each piece over local hardwoods to impart gentle smoke before preserving it in Castillo de Canena Arbequina extra virgin olive oil.

Flavor & Texture

Clean, savory flavor with subtle smoke and quiet sweetness. Firm, structured texture that holds its shape.

How to Use

Serve with tomato bread, warm potatoes, or grilled vegetables, and use the tin oil in salads or sauces.

Technical Details

• Size: 5.3 oz
• Species: Thunnus thynnus (Atlantic bluefin tuna)
• Cut: Lomo Blanco (light interior loin)
• Fishing Method: Almadraba (traditional labyrinth net)
• Cooking Method: Chargrilled over hardwood embers
• Packed In: Castillo de Canena Arbequina EVOO
• Origin: Atlantic waters of Cádiz, Spain, canned in Asturias
• Pairs With: Fino, dry vermouth, grilled vegetables, crusty bread