Tarantello in olive oil

Tarantello in olive oil

Tarantello is a fantastic cut of meat with a high fat percentage that promotes the tenderness of the flesh. It comes from Bonito tuna caught during the summer in the Bay of Biscay.

The tarantello is a highly valuable and representative part of the tuna, one of its most classic cuts, due to its flavor, texture, fat content, and versatility.

It is a noble part of the tuna, although it has nothing to do with what we call the noble parts of our body. These noble parts are those that come from the muscle mass of the tuna, leaner meat. In this case, it is located in the final and lower part of the trunk, between the belly and the white tail, in the white back of the tuna.

Bonito tuna

The festivals of the Virgen del Carmen, patron saint of sailors, and the Virgen del Pilar mark year after year the beginning and end of the coastal season for Bonito tuna (Thunnus alalunga) in the Cantabrian Sea.

Its waters are graced during the summer months by the visit of these top-class fish that come to our coasts in search of food. These tunas with their white, succulent flesh—from which our project also takes its name, as they are called Alalunga—are processed fresh on the same day they are auctioned at the fish market.

Burela, Avilés, Santoña, Colindres, Ondarroa, Hondarribia… All these ports receive specimens of the highest quality. Each tuna is caught by line by the sailors of the North. In our workshop, we only process Bonitos from the Cantabrian Sea caught with hooks during the coastal or seasonal period.