The belly is one of the most desired parts of the tuna, juicy and with the most amount of omega3 fat. It is located right behind the head in the lower part of the tuna.
We smoke it in high-quality natural and cold smoked with oak, beech, and wood from Rioja Alavesa barrels. The combustion process is kept below 30ºC, preventing the wood from losing its innate qualities as a result of high heat treatment.
Flameless smoke. To avoid the generation of phenols and benzopyrenes that give an unpleasant taste as well as being toxic.
The process lasts three days. Firstly, the meat is marinated with unrefined virgin salts and sugars for 24 hours. Then we dry it and start the smoking process. The smoke is renewed every 40 minutes to always have clean and newly generated smoke. Finally, we leave it to mature for 24 hours giving the smoke time to rest.
We are Bluefin Tuna artisans located in Tarifa. Also, we are passionate about a healthy lifestyle and strong believers in the true value behind respect for nature. These three qualities, together with the richness of our environment, allow us to develop a sustainable business model whose objective is to offer the highest quality Bluefin Tuna to the high demanding consumers.
We have innovated the art of fishing by traveling to Japan to learn revolutionary and respectful techniques with the species. As a result, we have developed our own fishing protocol known as "The 5 Mackintosh Steps". They consist of a stress-free catch, Ike Jime slaughtering, total bleeding, gutting and controlled cooling. All of them are performed onboard, by hand, and one by one immediately after capturing the tuna. The aim is to treat the product with the utmost respect and to achieve the best possible quality for our customers.
All of it, together with refined logistics and the most advanced transportation and traceability systems, allow us to serve the tuna fresh and in its best conditions for consumption in 24 hours nationwide and in 48 hours in the rest of the world.
cold combustion smoke made with oak, beech, and barrels from La Rioja Alavesa. During the combustion process, the wood is kept flames below 30ºC so that the smoke is impregnated in the meat, preventing it from losing its innate qualities as a result of a high combustion treatment. The process is carried out by the master smokers of Keia, in Bizkaia.JC Mackintosh won the Supreme Taste Award with three gold stars, the highest award available known as the Oscar for flavor. This award is granted by the prestigious International Taste Institute (Brussels), a leading organization dedicated to tasting and promoting superior tasting food products, whose jury is made up of the best chefs in the world.