Overview JC Mackintosh (Atún Rojo del Estrecho) is a specialized fishing company from Tarifa, Cádiz, that combines bluefin tuna fishing with traditional Andalusian methods and Japanese quality techniques. Since 2022, JC Mackintosh has been Spain's first MSC-certified bluefin tuna fishery. Location & Advantages Location: Tarifa, the southernmost point of continental Europe Advantage: The Strait of Gibraltar as a natural migration route for bluefin tuna Innovative Fishing Techniques The 5 Mackintosh Steps Stress-Free Fishing - Handline fishing with GREEN STICK® technology (a 15m pole keeps the bait above water) Ike Jime Slaughter - A 350-year-old Japanese quality technique Complete Bleeding - For optimal meat quality Gutting - Directly on board Controlled Cooling - Immediate temperature control All steps are performed individually by hand on board. Ike Jime - The Japanese Slaughter Technique What is Ike Jime? Ike Jime is a 350-year-old Japanese slaughter technique in which the fish is killed by an immediate, precise cut to the brain. This prevents stress reactions and the resulting loss of quality. Quality Advantages: Avoidance of "Yake": Prevents "burnt meat" caused by stress Better Texture: The meat remains tender and firm More Intense Flavor: Natural aromas are preserved Longer Freshness: Significantly extended shelf life Highest Meat Quality: Optimal organoleptic properties For large fish such as bluefin tuna, this technique is performed by hand, fish by fish, to ensure minimal animal suffering and maximum quality. How JC Mackintosh Operates Fishing to Order: Only fish that has already been sold is caught MSC-Certified Since 2022: Spain's first bluefin tuna fishery with the MSC seal Direct Marketing: No intermediaries, fixed prices Complete Traceability: From the moment of catch Special Features Over 20 years of experience in the bluefin tuna sector Europe's first fishery with GREEN STICK® technology Online auctions for freshly caught fish Pesca Turismo: Andalusia's first fishery with a fishing tourism license Supreme Taste Award: Three gold stars from the International Taste Institute Brussels JC Mackintosh combines tradition and innovation and has established itself as a premium provider of bluefin tuna.

Where Tradition Meets the Sea: Conservera de Tarifa and the Almadraba Heritage At the southernmost tip of Europe, where the Atlantic and Mediterranean meet, Conservera de Tarifa has preserved a culinary heritage dating back to the Phoenicians for over a century. What began in 1910 as "La Tarifeña" is today the most traditional cannery in the province of Cádiz—a living museum of Andalusian fish processing. The secret lies in the details: While industrial manufacturers focus on mass production, Conservera de Tarifa follows centuries-old methods passed down from generation to generation. Its specialty? Melva Canutera—a blue fish with juicy, whitish flesh and a fine alternative to tuna. But the true jewel lies in the Almadraba tradition: This 3,000-year-old fishing method uses an ingenious net labyrinth to catch tuna during their natural migration. Only adult fish are caught after spawning—a tiny percentage of the migrating population. The seabed remains untouched. When Conservera de Tarifa processes its "Melva de Almadraba," it preserves a cultural heritage that dates back to the Phoenicians, through the Romans and Moors, to the present day. Discover how centuries-old tradition and artisanal perfection create Andalusia's finest canned fish... The Almadraba: A Millennia-Old Fishing Tradition The Almadraba represents a centuries-old fishing technique for bluefin tuna, practiced primarily in the Mediterranean and along the Atlantic coasts of southern Spain, Morocco, and southern Portugal. How It Works and Its Design At the heart of this method is an ingenious net system installed in the sea like a labyrinth. The nets are strategically positioned along the tuna migration routes, especially during their spring migration from the Atlantic to the Mediterranean to their spawning grounds. The tuna swim through various net chambers until they are finally gathered in a central fishing area. One major advantage is its selectivity: large, sexually mature fish are caught, while younger specimens can be released. Cultural Heritage and History With an estimated 3,000 years of history, the Almadraba is rooted in the traditions of the Phoenicians, Greeks, and Romans. To this day, it shapes the cultural and economic life of Andalusian coastal towns such as Barbate, Conil, Zahara de los Atunes, and Tarifa. Season and Quotas The fishing season focuses on spring, when schools of tuna pass through the Strait of Gibraltar. The Almadraba follows the natural migration cycles of the tuna and is subject to strict fishing quotas. The Ronqueo: The Art of Butchering A special ritual of the Almadraba tradition is the "Ronqueo"—the masterful butchering of the tuna into its various parts. This ceremony, often celebrated in public, illustrates the appreciation for every part of the valuable fish. The Almadraba thus embodies far more than just a fishing technique: It is a living cultural heritage that has shaped—and continues to shape—the history, cuisine, and way of life of the southern Spanish coastal regions.

"Simplesmente Vinho" (simply wine) is one of the most important natural wine fairs in Portugal and has established itself as a major platform for winemakers who produce authentic, minimally intervened wines. The event takes place annually in Porto and brings together small, independent producers showcasing their artisan-made wines.

In the picturesque Vinho Verde wine region in northern Portugal, a fresh wind of change is blowing. For a long time, this region was known primarily for its light, sparkling white wines. But today we are witnessing a true renaissance of wine culture here, which is captivating wine lovers worldwide.

Mussels are not only a delight for seafood lovers, but also a marvel of nature with their diverse properties. These small but powerful shellfish have the impressive ability to filter water – a single mussel can purify up to 75 liters per day. Mussels find ideal living conditions especially in coastal regions, where their flavor can vary depending on their environment – mussels from rocky areas taste more intense, while those from sandy areas are milder. With over 17,000 species worldwide, mussels offer an amazing diversity in size, color, and flavor, especially the Mytilus galloprovincialis originating from Galicia, known for its sweetness and plump meat. Mussels also have the fascinating ability to change their sex during their lifetime, which increases their reproductive efficiency. Their culinary versatility allows them to be prepared in a wide variety of ways – whether steamed, baked, grilled, or in soups and stews. Furthermore, mussels can even form pearls, similar to oysters, making them a treasure of the seas. Mussel farming in Galicia, especially on the bateas*, plays an important economic role and is an essential part of the local culture, celebrated through numerous festivals and culinary traditions. The outstanding quality and unique flavor of Galician mussels have secured them a firm place in international gourmet cuisine and highlight the region's deep connection with the sea. * Bateas are platforms or structures used in the coastal waters of Galicia, a region in northwestern Spain, to farm mussels. These mussel farms play an important role in the local economy and seafood supply. Bateas are typically made of wood or metal and float on the water. Ropes are attached to them, from which the mussels hang and grow. This traditional farming system is characteristic of the coastal landscape of Galicia.

Are vintage sardines really the best canned sardines? Vintage sardines are selected for their quality! Not all sardines can end up as vintage sardines in a can, so what is the true definition of a vintage sardine? To receive the prestigious vintage sardine label, sardines must guarantee a certain fat content.

What will we eat in the future? Insects, lab-grown meat, or algae?Personally, I’m more in favor of algae, and we have started offering algae-based products in our range.What are the benefits of algae?

Our mackerel are caught using a trawl net. This is a device that operates in "open water". The fishermen locate the position of the fish shoals with the help of an echo sounder and lower the trawl net to the desired depth. The trawl net never touches the seabed. 

This summer, I was spontaneously able to take 10 days off. Since I have been working with La Belle Iloise for a long time and had not yet visited Brittany, I packed my bags and put my wife in the car. Our base was on the Crozon Peninsula in Finistère. From there, we visited various sardine factories in a star-shaped route. We got up at 6 a.m. on the very first day and were already heading east by 7 a.m. Breton morning mist surrounded us. At 10 a.m., we were in Quiberon at La Belle-Iloise. La Belle-Iloise is one of France's last sardine factories. Although it is very large and constantly expanding, the working methods are still the same as they were 100 years ago. Of course, machines have taken over a lot of the work, but the most important task—sorting and parrying the fresh sardines—is still done by hand. We bought many new products to taste, which we may soon add to our range. With great difficulty, we managed to visit another of our suppliers, La Quiberonnaise. The La Quiberonnaise factory is located directly at the port opposite the fishing boat landing stage. La Quiberonnaise buys unsorted sardines, which means they also offer smaller sardines. They offer anchovy fillets preserved in olive oil (like the sardines), which we already have on our menu. They also work with the "butter pope" Jean-Yves Bordier and produce sardines with Bordier butter with him: sardines with natural butter, with butter with algae from Roscoff, and with butter with yuzu. We already have these in our range. Here too, we bought many samples. Unfortunately, due to time constraints, we were not able to tour the factory. We visited La Compagnie Bretonne des Poissons there, had a tasting, and bought more samples. The Compagnie is another family business with a long history, but much smaller and with less variety than the other two sardine factories.  The next day, we drove north in Finistère to Roscoff. Just before reaching our destination, we passed by an impressive number of artichoke fields. The harvest was in full swing. We were in Brittany's famous "golden vegetable belt". Information can be found here: Artichauts du Léon.  We had an appointment at Algoplus, an artisanal cannery that started with algae processing. The headquarters is in Roscoff because that is where the world's largest concentration of edible algae can be found. As always, we bought many samples and were already delighted by the various rillettes. We are meeting again in September at a gourmet food fair in Paris and will decide after that.  In the afternoon, we drove to Carantec to visit Alain Madec's oyster beds "Prat-Ar-Coum". Unfortunately, no one was there. We will come again. After that, we had the whole week off and were able to look at the places that interested us. The weather was very good, no rain, only sunshine at temperatures around 30 degrees. Our favorite restaurant was at the Hôtel Thalassa in Camaret-sur-Mer. Everything is fresh and comes almost directly from the sea to the table; the cooking is good and respects the products. You also have to eat galettes and crêpes in Brittany. They tasted best to us at the Crêperie "Le Korrigan".  Time flew by and we set off on our return journey. We had the last appointment of our trip in Orléans at the Vinaigrerie Martin Pouret.  The Martin Pouret house has existed since 1797 and is today the last and only authentic manufacturer of vinegar and mustard according to the traditional Orléans method. Martin Pouret preserves the centuries-old recipes and local craftsmanship according to the rules of the royal edict of 1580. The natural vinegar from Orléans is made exclusively from wines of the best French grape varieties and is aged in oak barrels according to the traditional Orléans method. Only from good wine do you get good vinegar!Orléans vinegar is a combination of three factors: temperature, air, and time.  The Orleans method is a natural conversion from wine to vinegar. Surface fermentation takes place without stirring the wine, without the addition of yeast or oxidation accelerators. Oak barrels (240 l) are filled halfway with vinegar and vinegar mother. This maximizes the surface area. 50 l of wine are added. At an ambient temperature of 28 degrees Celsius, the wine turns into vinegar within approx. 3 weeks. After that, Martin Pouret vinegar matures for at least 12 months in oak barrels at a temperature of 15 degrees Celsius. The result is incomparable to industrial vinegar, which is manufactured within 24 hours. In the rooms where the barrels are stored for fermentation, it took our breath away and our eyes burned. But it still smelled good. Packed with more samples, we were able to start our journey home. Outside temperature 37 degrees! On our trip, we were not only delighted by the beautiful, varied landscape, but also by the friendliness of all the people we came into contact with. We will definitely go again.

On the way back, we had time and were on vacation, so we decided to visit Tiago Sampaio. Farmer, vineyard owner, winemaker, oenologist, restaurateur, and businessman - Tiago Sampaio, an authentic one-man show, is responsible for the creation of Folias de Baco, Ohlo no Pé, and Uívo with all their aromas and delights. In the Alto Douro, as a child, on his grandfather's back, Tiago Sampaio had his first contact with agriculture and the wine world. In this environment, he learned a craft playfully, which was born out of pure curiosity and is present in his current field of work and research. To build a future in these areas, he took the academic path, which allowed him to develop a career as a winemaker and oenologist. He began at the Conde de S. Bento Agricultural School in Santo Tirso and later completed a five-year university degree in Vila Real. The agricultural engineering course he completed in Trás-os-Montes gave him the pass for an internship in Oregon, USA, under the guidance of Maria Carmo Vasconcelos, who is one of the world's best authorities on Pinot Noir. There, Tiago spent the next five years earning his doctorate in viticulture and oenology at Oregon State University. In Oregon, Tiago internalized modern philosophies and aesthetics of winemaking, without forgetting his roots in the Douro. Since returning to his home vineyard, he has created his project, which has since attracted a lot of attention. His vineyards are located mainly in the Alto Douro, in the Cima-Corgo subregion, where the land is harsh, tough, and challenging. His vines cling to the slate and granite slopes at an altitude between 500 and 700m above sea level. Tiago essentially combines the traditions of his homeland with learned modern techniques. The field blends of red, white, and mixed native varieties planted about 80 years ago allow Tiago to create complex wines. He has set his goals higher and pushes the boundaries of his curiosity. The result is what some do not expect from such a traditional region. He is also one of the pioneers in Pet-Nat in Portugal.

Quevedo belongs to a new generation of small family wineries in the Douro. For many years, these families grew grapes and made Port wine for merchants in Vila Nova de Gaia. But when Portugal joined the European Union in 1986, legislation changed so that both the winegrowers and the wineries in the Douro could export their wines directly to retailers. And as a result of this new legislation, the Quevedo family brand was born.

At Conceito, we reflect on time and distance. Time comes from afar, for the family began growing wine in the 1940s. Distance has become no less, for the upper Douro has always been far removed from everything. Modernity has compressed it all. Distances and times are solved with simple solutions. Roads, access, neighborhoods. We had the dream of bottling the combination of sun and soil and carrying this terroir to the whole world. Love for our land, love for our work. Suddenly our wines—the synthesis of our place and our dedication—went around the world and were poured into glasses on tables everywhere. We traveled with them and always looked forward to returning home. From every journey we brought back a new dream, a new goal. Sometimes a friendship, sometimes a wine, a project on another continent, a new learning experience that merged with that of our country. Distances are shorter today, and time is projected into the future. In every bottle we set aside, because we know that in a year, five or ten years, there will be even more. And then to wait those ten years and enjoy the waiting, savoring our conviction in all tranquility. Always with one foot in the Douro, always our heritage, our pride, and our responsibility. Portugal in the world, seeking new ways through the seas and taking our earth with us. In a whirlwind, time and distance blur, and all that remains is a feeling, a shiver, a concept, namely Conceito. Who tastes a Conceito wine feels its essence on the palate. Our love for nature, the respect for the characteristics of the climate and the soil, and the ambition to always give the best that our land can produce, are present. Behind the subtlety of the aromas lies the wisdom to bring together experimentation and tradition, to respect old vines, to trust in the longevity of the wines, and to find a refreshing profile that one not only wants to taste, but also drink. Our wines have a soul because they are authentic, but also because they carry the consequence of a wine project that connects us with the local community, in a partnership with shepherds and farmers, encouraging organic and natural production in the region. Over the years, our range has developed into a diverse palette of red and white wines, grape varieties from different origins, Port wines, and even a sparkling wine. What remains are our principles: precision, objectivity, elegance, respect for nature and its cycles. Light wines, but deep. Appetizing, but long-lasting. reserved, subtle, but generous and sophisticated. Purity, elegance, and authenticity is our motto. It is not an empty motto. It is a way of life, a design, a commitment to our land, our employees, our customers, and our friends. Purity means that our wine is based on the vine, on the grapes, to which we apply all our effort and knowledge. It means commitment to our land, to the future, to the legacy we build every day when we decide not to use chemicals and to believe in our terroir. Elegance is the definition of our location, the freshness that the altitude gives us, the enology that, with few interventions, creates the connection between the love of our vineyards and the enjoyment we want to find in the glass and on the table. This integration, balance, and suppleness, the refreshing note of our wines, the desire to drink one more glass and enjoy the refined delicacy of the aromas and flavors, are the compass that guides us in our work. Authenticity stands for our conviction that this extraordinary terroir can produce remarkable wines that go beyond geographical and bureaucratic barriers, business cards from our little corner of the Douro for the whole world. Rita is the face of Conceito. Rita is the soul of Conceito. Rita's entry into the family business run by her mother Carla Ferreira was the cornerstone of Conceito, the bridge that allowed her to connect history with ambition, to create new brands, just as Rita herself connects youth with wisdom, technical knowledge with intuition. Disappointed by mechanical engineering, Rita chose the path of the land and wine. After her training in enology in Vila Real and Bordeaux, she chose her career path thoughtfully and learned and worked side by side with some of the most influential winemakers in the world in some of the most fascinating terroirs in the world: Bordeaux, California, South Africa, New Zealand. Returning to the Douro brought Rita another growth. From enologist she became a leader, allowing her to build a coherent, ambitious, and dynamic team. Always making wines that reflect her personality. Or rather: the way her personality interprets the places. The result is unique wines: personal, passionate, fresh. Visions of transport from the raw earth to the table, to the food, to the social gathering. Rita is the chief enologist, cook, manager, commercial director, wine ideologue, agricultural director, strategist, export director, face, body, member of the company—Rita is the driving force of Conceito, with a can-do attitude, quick responsiveness, a sharp eye, and a sharp sense of humor. Terroir is a somewhat elusive term, but it contains indelible characteristics. For us, terroir begins to define itself in the altitude of our vineyards and our winery. Conceito has 86 hectares of vineyards. All are organically managed, without the use of pesticides or herbicides. The vineyards are located in the Teja Valley, one of the coldest microclimates in the Douro. 86 hectares, divided into 5 different quintas. The acquisition began in the 1940s, the restructuring and replanting are still ongoing.