Known as: Bluefin tuna (UK), Thon rouge (FR)<\/h2>\n
Through an exclusive co-operation with an aquaculture of bluefin tuna<\/u><\/em>, with main facilities in Spain, we are able to offer the best quality tuna. Bluefin tuna is a delicacy appreciated worldwide for its outstanding culinary and nutritional properties.<\/p>\n All our bluefin tuna are wild adult fish caught using sustainable fishing techniques. They are raised, fed and caught to order<\/strong>, following the Japanese technique of ike jime.<\/p>\n Our commitment is to guarantee a supply of bluefin tuna to our customers, offering the utmost quality and full guarantees in terms of food safety and respect for the species and its habitat.<\/p>\n<\/div> Loin<\/strong><\/p>\n Due to its large size, its cleanliness and its versatility, the loin is the most used cut of tuna, ideal for raw preparations.<\/p>\n The Japanese divide the loin into Akami<\/u> and Chutoro<\/u>. The Akami is the part attached to the spine and has an intense red color and a lower level of fat. The Chutoro is the part attached to the skin and has a pinker color, due to the higher level of infiltrated fat.<\/p>\n The loin is ideal for raw preparations. In sashimi, sushi, tartare, ceviche or simply grilled or grilled, the result is spectacular.<\/p>\n<\/div><\/div><\/div> Loin<\/strong> with<\/strong> belly<\/strong><\/p>\n One of the most prized cuts of bluefin tuna is the Harakami<\/u>, the lower loin and belly. This cut measures 32 cm in length, combining two of the most prized and valued parts of the tuna, combined in one single product with a host of contrasts: colour contrast between the intense red of the loin and the paler pink of the belly, contrasting flavours because of the different levels of fattiness.<\/p>\n Lower loin with belly unquestionably offers endless culinary potential.<\/p>\n<\/div><\/div><\/div> Belly<\/strong><\/p>\n The most legendary cut of tuna, and one of the most highly prized by lovers of fine cuisine. With a pinkish colour and silky, highly delicate texture, the belly, also known as \u201cOtoro<\/u>\u201d is to be found at the base of the lower loin, and contains the highest level of fat.<\/p>\n The undisputed star of dishes served raw, such as sushi, tartar and sashimi, although its versatility also allows it to shine in other forms, such as grilled, barbecued or in a range of casseroles. Some chefs cook it to create a striking roasted crust.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":511,"parent":588,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-630","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/pages\/630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/comments?post=630"}],"version-history":[{"count":4,"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/pages\/630\/revisions"}],"predecessor-version":[{"id":809,"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/pages\/630\/revisions\/809"}],"up":[{"embeddable":true,"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/pages\/588"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/media\/511"}],"wp:attachment":[{"href":"https:\/\/nikofarm.gr\/en\/wp-json\/wp\/v2\/media?parent=630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"https:\/\/nikofarm.gr\/wp-content\/uploads\/2023\/03\/Vivero-FUENTES_1.jpg\" "\\"Vivero-FUENTES_1\\"")
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