An ancestral tradition with more than twenty cuts, textures, and flavors
“Ronqueo” is the traditional quartering of the red tuna. The name comes from the noise the knife does when passing through the dorsal spine of the fish.
It is a manual cut performed in sections based on the fat content present in the muscle, not necessarily following the planes of distinct muscle pieces. The ronqueo yields the various parts of the Wild red Tuna, suitable for fresh consumption and/or subsequent ultra-freezing, as well as for the production of processed products such as salted fish and preserves..
24 pieces are extracted in total, it is used practically to the 100%, for that reason red tuna is known as the “pig” of the sea. Each cut is a texture, a flavor, an experience.
