Nearly 200 diners watched with their phones and open eyes the authentic tuna ronqueo almadraba experience in Tony Garcia Gastronomic Space. Petaca Chico, one of the most renowned companies in the world, hosted the millenary tradition Ronqueo de Tun Azul on Wednesday evening. The ceremony involved the cutting of a 210-kilo tuna. It was impressive and dramatic, fished using sustainable techniques 48 hours earlier and then explained by experts.
Tony Garcia, Chef, stated that cooking with the best raw materials like tuna is part of our DNA. Through these sessions, we want Almeria residents to learn more about the culture and use of tuna in their kitchens. You can also taste it at the feet of five amazing chefs, who I will accompany each day in the tasting menus>>.
The conference’s chefs will be cooking during this event. They couldn’t miss the Almadraba Tuna Ronqueo on the terrace at Avenida Hotel. The creations were prepared by Juan Carlos Garcia and Luis Callealta from Ciclo Restaurant (Cadiz), respectively. They were also present David Lopez from the Local de Asis (Murcia), who prepared yesterday’s tasting menu; Juan Pedro Secaduras from Casa Pepe de la Juderia, Cordoba, author of today’s menu, day 3; and Rafa Rodriguez from Gastronomy
On the first day, there were some amazing creations on the menu: Tuna belly with colored butter, Tuna pate with onions, Tuna mormo, Tuna mormo, and tuna mormo with green vegetables.
Traditional butchering is an art form that extracts the various parts for consumption. It is one of the most prized fish in the world. The name comes from the sound the knife makes when it rubs against the backbone. The professional ronquedores from Barbate (Cadiz) performed this gastronomic experience. They also extracted the four loins and other parts of the tuna like ventresca sirloin morrillo, black tail, sirloin, sirloin, morrillo, and more. There were 24 pieces taken out. They were cooked by six chefs using different techniques.
Almadraba tuna fishermanship is a long-lasting tradition. The environment is protected by factors such as the size and weight of the fish, the extraction method protects the marine area, and the survival of the tuna is not guaranteed. It is an art of sustainable fishing and the delicious taste of the fish in the cooking is amazing.
Chef Tony Garcia’s goal? To make sitting down at a table a pleasurable experience.
