Red Tuna "Ronqueos" at Manjares Restaurant

At Restaurante Manjares, we hold several Red Tuna 'Ronqueos' throughout the year (named 'ronqueo' after the dull sound the knife makes when it scrapes against the fish's spine during butchering) and subsequently offer a tasting menu of this fascinating fish.

The next Ronqueo is scheduled for 20 March and can already be carried out Bookings . You can receive more information or make a reservation by calling 637 44 36 81 or by Contact form from the website.

Salón de Ronqueo con capacidad hasta 45 personas — Tuna Cutting Room with capacity for up to 45 people

Curamos la ventresca de atún y la presentamos en nigiri — We cure the tuna belly and serve it as nigiri.

Espectacular corte de Atún Rojo — Spectacular Red Tuna Cut

Presentación de Tartar de Atún Rojo — Presentation of Red Tuna Tartare

Ensalada de Huevas de Atún Rojo — Red Tuna Roe Salad

Montando platos en cocina — Setting out plates in the kitchen

Nuestro espectacular sushi de Atún Rojo — Our spectacular Bluefin Tuna sushi

Parpatana, morrillo, contramormo, mormo, facera, descargamento, tarantelo, lomo or ventresca are just some of the 25 parts we make use of from this impressive fish. Known as the Iberian pig of our seas, the bluefin tuna is used 100% in various dishes.

In Spain, it is fished using almadrabas (traditional fishing traps) and can also be found in aquaculture farms where, once caught in the open sea, it is taken to be fattened until it reaches the necessary weight for sale.

Almadraba fishing is a traditional and ancient art in which, using an intricate labyrinth of nets, tuna are caught during their migration from the Atlantic to the warm waters of the Mediterranean to spawn. In Spain, we have several almadrabas on the Andalusian coasts and one in the Mediterranean, specifically in the town of La Azohía (Murcia).

One of the most important farms in Spain is the one that the Ricardo Fuentes group has in Cartagena.

In aquaculture,The towing and transfer to the nurseries is one of the key moments of the campaign, being a rather complex manoeuvre in which the good condition of the tuna must be guaranteed at all times. To achieve this, towing is carried out at a speed of between 0.5 and 1 knot. This means that purse seine vessels take an average of 20 days to reach the nurseries.

Once transferred to the aquaculture facilities, they will be fed a natural diet of oily pelagic fish such as herring, mackerel or sardine for a minimum of 3 months and a maximum of 12 months, and will be harvested on demand using the Japanese Ike Jime technique.

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Booking Request for Red Tuna Ronqueo

If the form does not work, please send an email to reservas@restaurantemanjares.es with your reservation details or call 637 44 36 81.

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