Nutritional information per 100 g

Energy: 918 kJ / 219.5 kcal
Fat: 13.8 g
of which saturates: 2.8 g
Carbohydrate: 5.2 g
of which sugars: 0.3 g
Protein: 28.6 g
Salt: 2.8 g

El Ronqueo – Canned Foods from Barbate
Barbate, a small town on the Costa de la Luz, right on the Atlantic. Here in the province of Cádiz, everything has revolved around one thing for centuries: bluefin tuna. Every spring, the fish migrate through the Strait of Gibraltar and are caught using the almadraba, a fishing technique known even to the Phoenicians.
The name El Ronqueo immediately reveals what it’s all about: “ronqueo” refers to the traditional butchering of tuna. As the knife runs along the backbone, it makes a sound like snoring (“ronquido”). Hence the name.
Who’s Behind It
Since 2002, El Ronqueo SLU has been producing canned and semi-canned foods in Barbate under the leadership of Francisco José Daza. Small, family-run, with its own factory. The fish comes from the nearest fish markets (“lonjas”)—it hardly gets any fresher. The production process uses modern pasteurization and sterilization, without any added preservatives.
The Product Range
Bluefin tuna takes center stage in many varieties. The creative tuna recipes are particularly noteworthy: with strawberries, curry, chestnuts, porcini mushrooms, in lard, with piquillo peppers, or classically encebollado (braised with onions). The range also includes premium cuts such as ventresca (tuna belly) and tarantelo (a special cut from bluefin tuna).

Manufacturer: Conservas de pescado de Barbate | El Ronqueo
Polígono Industrial El Olivar
Manzana 11, Nave 14 11160 - Barbate (Cádiz)
+34 956 431 080
info@elronqueo.es

What exactly is a solomillo?

In Barbate, tuna is butchered like a fine cut of beef. This traditional butchering technique is called ronqueo – and it gives the manufactory its name. The fish is divided into its finest cuts: the buttery ventresca from the belly, the robust lomo from the back – and the solomillo, the tender, lean fillet cut that is removed along the backbone. Just like with beef, it is the cut that there is the least of per fish: firm, fine, and juicy all at once – in Andalusia, it is considered one of the best parts of the whole fish.