“Ronqueo” is the traditional quartering of the bluefin tuna. The name comes from the noise the knife makes when cutting through the dorsal spine of the fish.
It is a manual quartering done in parts depending on the degree of fattening of the muscle and not following a chart of differentiated muscle parts. Different parts of thetunaare extracted both for fresh consumption and elaboration of products.
24 pieces are extracted in total using practically 100% of the animal from nose to tail. For this reason the bluefin tuna is known as the "pig of the sea". Cuts are made according to the zones with more or less fat, all of them truly tasty.