Bluefin tuna (atún rojo) is one of the fish most appreciated by food lovers, particularly for its flavour, texture and nutritional properties. However, all bluefin tuna are not the same, as the way in which they are caught and slaughtered strongly influences the quality of their meat.
Our aim is to raise awareness of a bluefin tuna (atún rojo rojo) fishing and slaughter technique called Ikejime, which originated in Japan and is practised in Tarifa, a town in the province of Cádiz, in Andalusia, Spain. It is a unique and sustainable fishing art, which respects the animal and enhances its flavour and freshness.
Bluefin tuna (Thunnus thynnus) is one of the most prized for its quality and taste, given that it is a wild tuna that lives in the wild and feeds on sardines, anchovies and mackerel. The Bluefin Tuna denomination stands out because it is caught with fishing gear that is not invasive for the fish, as well as complying with the strict European regulations on traceability and labelling from the moment it is received at the fish market in the Port of Tarifa.
Traditional Fishing Boat in the Port of Tarifa: courtesy of @-juanjoquintero
Tarifa atun rojo rojo (Bluefin Tuna) label: https://www.instagram.com/atunrojorojo/
What is Ikejime?
Ikejime is a Japanese technique in which the fish is killed quickly and painlessly by making an incision in the brain and spinal cord (shinkei jime in Japanese). This prevents the fish from undergoing stress and releasing lactic acid in its muscles, which hardens the flesh and gives it an unpleasant taste.
The handling of the fish and more specifically the stress, pain and condition of the fish at the time of slaughter all impact on the quality of the product. Ikejime technique is precise and must be quick:
1 – Tegaki: The fish is immobilised and with a quick move, the tegaki (metal hook) will pierce the brain of the fish.
2 – The metal rod: A metal wire (or other material) glides horizontally from head to tail to destroy the spinal cord.
3 – Bleeding knife: Bleeding is performed by incision in the animal.
4 – Cold Storage: The fish is stored between 0-2°C. The temperature slows down the process of biochemical degradation of the meat. The fish will reveal all its taste qualities during this stage of fresh maturation.
In addition, Ikejime allows complete bleeding of the fish, which prevents bacterial growth and slows down the decomposition of the fish. This results in more tender, juicy and tasty meat, which stays fresh for longer.
Tegaki
Japanese curved bleeding knife, ideal for working with fish flesh gills.
How does Ikejime apply to atún rojo rojo (bluefin tuna) in Tarifa?
The bluefin tuna (atún rojo rojo) in Tarifa is caught using traditional hook-and-line fishing methods, on request and in accordance with the quotas established by the authorities.
Once caught, the tuna is slaughtered by the Ikejime method on board the boat, by hand and one by one. Se le hace una incisión en la cabeza para matarlo instantáneamente y se le introduce un alambre por la médula espinal para paralizar sus nervios. The gills are then cut off and a hose is inserted through the mouth to remove all the blood.
Offloading of bluefin tuna ( atún rojo rojo) in Tarifa’s harbour fishing dock: traditional sustainable fishing.
What are the benefits of Ikejime for the final consumer?
Ikejime is an indicative of quality and sustainability, as it guarantees respectful treatment of the animals and the environment. Moreover, it offers the consumer a top quality product, with firmer, brighter and redder meat, which has an intense and delicate flavour.
Ikejime-slaughtered bluefin tuna (atún rojo rojo ) can be eaten either raw or cooked, as it has a soft, juicy texture that does not dry out or lose its flavour. You can enjoy all its different parts, from the loin to the ventresca, including the morrillo, the facera or the parpatana.
Bluefin tuna is also very healthy, as it is rich in protein, omega-3, vitamins and minerals. It is an ideal food for cardiovascular disease prevention, lowering cholesterol, strengthening the immune system and improving mood.
Bluefin tuna meat: part of the snout.
Bluefin tuna fillet.
Sashimi of raw bluefin tuna
