Atlantic bluefin tuna, whose scientific name is Thunnus Thynnus, belongs to the Scombridae family. It is the largest species of tuna, reaching a weight of 600 kg and a length of 3 metres.
It is rounded and fusiform in shape, like a torpedo, which is ideal for swimming at high speed. Its colouring varies between azure and shiny silver, with highly distinctive yellow fins.
Bluefin tuna is a great migrant that travels long distances in search of food and to reproduce, sometimes travelling over 200km in a single day! During these migrations, it endures enormous changes in temperature, thanks to its remarkable endothermic capacity, being able to increase its body temperature and thus transform into a ‘warm-blooded’ animal.
A voracious predator, it feeds on small pelagic fish – herring, anchovies, sardines and mackerel – crustaceans and cephalopods.
Atlantic bluefin tuna is part of the traditional cuisine of various countries, especially Japan. Its popularity continues to grow and, today, it is considered a genuine culinary gem, a delicacy sought after by chefs and prized by consumers all around the world for its intense flavour, delicate texture, and exceptional quality. The secret lies in the levels of fat and its distribution through the body.
It is a product that speaks for itself, suitable both for the simplest and most sophisticated of dishes.
Every piece of it is eaten, from the toro (belly) to the heart.
Hence its name as the pork of the sea.
