2024 Season
Where to eat tuna in Conil
Eat Tuna in Conil
Conil de la Frontera is synonymous with fishing tradition. Our region is one of the most important enclaves of the wild bluefin tuna. This tuna is one of the gastronomic jewels from Cadiz waters.
Considered the red gold of the sea or the Iberian pig of the sea. This product is highly appreciated all over the world and has several nutritional properties.
Almost every part of this tuna can be is used for food purposes. Through the technique of “ronqueo” all the pieces are obtained such as the “ventresca”, the “parpatana”, loins, “morrillo”, etc.
Discover the different dishes that we prepare in Bar Ligero to eat bluefin tuna in Conil.
Eat Bluefin Tuna in Conil
2024 Tuna Menu
We have five dishes product of mixing our good cooking skills to the best bluefin tuna in Cádiz. Five ways to cook and taste this precious delicacy. The best way to check it out is coming to Bar Ligero 😀.
Wild Bluefin Tuna Carpaccio
Carpaccio of wild bluefin tuna caught through “Almadraba” method (traditional way of fishing)
Wild Bluefin Tuna Tataki
This japanese style dish has lightly seared and thinly sliced red tuna seasoned with some spices. Its exterior is slightly charred while the interior remains tender and raw, offering a delightful contrast in textures.
Wild Bluefin Tuna Tartar
A refined dish consisting of finely chopped raw red tuna, delicately seasoned with some other ingredients that emphasize its fresh and light flavor profile.
Wild Bluefin Tuna Belly
Almadraba red tuna belly, known as ventresca, is a prized delicacy, featuring the richest and most succulent part of the tuna. It’s characterized by its tender, melt-in-the-mouth texture and deep, full-bodied flavor.
Wild Bluefin Tuna “Tarantelo”
Tarantelo of almadraba red tuna is a distinctive cut from the lower belly, known for its perfect balance of lean meat and fat. It offers a tender yet firm texture and a rich, subtly intense flavor, making it ideal for grilling.
Toasted bread of Red Almadraba Tuna Belly
Each bite of this delicate tosta reveals the richness and purity of the bluefin tuna, enhanced by carefully selected ingredients that complement its unique flavour.
Taco mexican style with Red Almadraba Tuna Belly
This exquisite dish combines the freshness and quality of bluefin tuna, caught using the traditional and sustainable fishing method of the almadraba, with the modern and versatile format of the taco.
Where to eat Tuna in Conil in 2024
Eating good tuna in Conil is one of the common desires of many visitors to our town.
In Bar Ligero we know it and for that reason we bet for the highest quality of Wild Bluefin Tuna. 100% fresh and from the coast of Cadiz.
The “Almadraba” process of capture takes place between the months of May and June. In this season the tuna crosses the Strait of Gibraltar from the Atlantic Ocean to the Mediterranean Sea to spawn in its warmer waters.
This technique has more than 3,000 years of antiquity and tradition. It consists of cutting off the tuna shoals through strategically placed net barriers, being one of the most sustainable forms of fishing.
We love tradition
Tuna Snoring
The “Tuna Snoring” or “Ronqueo” is the traditional ceremony of cutting up this fish. Practically 100% of the fish can be used with this technique. The result is a wide variety of tuna parts: ventresca, tarantelo, loin, unloading, etc.
The name “ronqueo” is taken from the characteristic sound produced when the knife touches the backbone of the wild tuna.
We are therefore facing an authentic art that every year attracts more and more fans. Many fishing companies and distributors of bluefin tuna hold live events for the general public to discover how the whole process is done.
We love Bluefin Tuna
Now you know where to eat bluefin tuna in Conil, you just need to come and try it for yourself. 😜
