The morrillo is in the upper part of the head. With a fat content of almost 30%, it is one of the most sought-after parts of tuna for its intense flavor.
It is a pure cut of meat with a fine, tender texture, very juicy and one of the cuts with the highest content of omega-3 unsaturated fatty acids.
This preserve is accompanied by red peppers and peas, one of Andalusia's most traditional versions.
The lookouts were tasked with reporting the arrival of the tuna from the lighthouses. Today this story is part of the legacy of Tarifa, its product, its region, its people...
The fleet that supplies the Conservera de Tarifa operates off the coast of Tarifa. With its strong currents, abundant food supply and perfect temperatures, it's one of the best places in the world to catch wild bluefin tuna. Fishing rods (green stock) are used to catch them and the Japanese Ike Jime is used to kill them.
Wild bluefin tuna from the Strait of Gibraltar
It is a pelagic species that is mainly sociable up to 3-4 years of age. They do not make large migrations and stay close to the coast.
The wild bluefin tuna of the Strait embodies the whole philosophy of sustainability, selective criteria and absolute respect for the species. The fleet that supplies us operates off the coast of Tarifa. There is a rich supply of food in this area which, together with the currents and temperature, makes it a unique area for its catch.
The JC Macintosh fleet catches bluefin tuna for the Conservera de Tarifa.
It feeds on a wide variety of fish and molluscs, which gives the meat its unique taste.
Tarifa preserves contain the finest pieces of the best wild bluefin tuna of the Strait: morrillo, with an intense flavor; Tarantelo, with a perfect balance and Ventresca, with a mild intensity.
