Bluefin tuna (thunnus thynnus) is highly prized by Japanese sushi chefs. Tuna loin’s high-fat flesh, dense texture, and dark color is often likened to beef.
Spain has a 3,000-year history of catching bluefin tuna, known there as atún rojo (red tuna) for the color of its flesh. Fishing boats along the coast of Cádiz still use the centuries-old almadraba technique of net fishing. Originally, fishermen stretched nets across the Strait of Gibraltar, trapping fish returning to the Mediterranean to spawn. Modern fishing boats use an underwater labyrinth of nets to catch their day’s quota.
