NATURAL SMOKE: Smoked with Oak, Beech and wine casks from Rioja Alavesa vineyard. COLD SMOKING: This is the most prestigious method there is. The meat remains raw, soft and tender throughout the 20 to 30°C smoking process by impregna- ting it with smoke rather than coo- king it, which causes the loss of the innate qualities of the meat as a re- sult of the heat treatment to which it is subjected in hot smoking. FLAMELESS SMOKE: We keep flames away the combus- tion process because fire produces phenols and benzopyrenes that give an unpleasant taste, as well as being toxic. The chips we use to produce smoke are kept incandescent without burning. THE PROCESS: The total elaboration process lasts three days. First the tuna is marina- ted for 24 hours with unrefined vir- gin salts and sugars. Then we begin to smoke it with several combustion processes. The smoke is changed every 40 minutes to make a “clean smoke”. The third step is leaving the meat to mature for 24 hours giving the smoke time to rest. After that the product is ready for delivery.

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In JC Mackintosh we do not freeze, we fish on request from Monday to Friday throughout the year. This is possible since Tarifa is one of the few places in the world where there is bluefin tuna every day of the year. Download Logistics Sheet Lomo AltoLomo Bajo

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As in previous years, the portal Gastroactitud wants to recognize through these awards the work of Spanish entrepreneur who with their daily work make possible the survival of gastronomic products of exceptional quality.

As soon as you see a bluefin tuna, you realize that it is a special fish. Its size is impressive, the color of its flesh is a deep red (more like the color of beef than fish). Seeing how it is dismantled is an experience and an art. This show is called ronqueo. The name comes from the curious sound that the knife makes when touching the backbone of the fish, a sound very similar to a snore.

These are some of the wonders that our clients do with the JC Mackintosh, Estrecho Rojo Tuna, the best tuna you will ever taste.

Ronqueo is the traditional method of tearing the tuna. The name is due to the noise made by the knife when brushing the backbone.

The most colorful features of bluefin tuna are its colorful exterior. The upper half is darker and the lower half is lighter. This distinction is its system of camouflage before its predators, the orcas. Thus seen from a higher position, its dark back confused with the bottom, and seen from below, it is confused with the clarity of the sky. The dark back consists of black tail, tenderloin and sirloin. The lomo claro, which is more fatty, is made up of white tail, tarantelo and belly. The latter is the most valued part in Japan and is curiously called O-Toro. Inside is the heart, roe, liver and crop. Formerly these parts were not commercialized and were for the use of the fishermen, except the eggs, which were used for salting. Finally, there is the head, where are the delicacies of the morrillo, mormo, contramormo and facera.

Did you know that it is possible to consume fresh bluefin tuna throughout the year? Not only is it captured in the almabraba period. All year round there is wild red tuna in the waters of the Strait.

The Red Tuna of the Strait® is one of the largest, fastest and most spectacular fish in the world. It is considered a protected species of controlled fishing.

The fever for the practice of this technique of the Green Stick began a few years ago in Japan, later it was copied and carried out successfully by some North American specialists, and from there it happened to Hawaii, where it has become the most habitual practice for its demonstrated effectiveness, and for being tremendously exciting and fun. In the world of extreme charter, the most experienced captains and skippers in the world have begun to put it into practice, especially in Costa Rica and in the Caribbean and Bahamas.

We show you photos of our activity in the capture of the Red Tuna of Estrecho®, the best tuna that you will ever taste. The JC Mackintosh Tuna.

From now on, you will be able to clearly identify those restaurants that offer their customers authentic Red Tuna from the JC Mackintosh Strait through our identification plates, a seal of quality that guarantees the consumption of first quality bluefin tuna.

Los productos del mar que provienen de nuestra flota de pesca, cumplen con el estándar medioambiental para la pesca sostenible. Así se puede reconocer el Atún Rojo del Estrecho JC Mackintosh proviene de un recurso sostenible certificado. De esta forma, la ecoetiqueta facilita al consumidor su trazabilidad y poder elegir por la mejor opción medioambiental a la hora de comprar productos del mar.

When we taste tuna in each of its multiple culinary varieties, very few consumers realize the importance of the different stages of management that these fish go through from the moment of fishing to their gastronomic presentation on our menus. In the tuna, the different phases of management are of a very important repercussion in terms of their future quality. Any failure to handle it, however minimal it may be, will damage it in a considerable and irreversible way, deprecing it and even in some cases rendering it useless or preventing access to markets as demanding as Japanese, which usually pays high prices for them.

THE BEST TUNA IN THE WORLD CAN NOT BE ANYONE

This is intended to be an article that reflects the passage of who spends a lot of time studying the wonderful world of Tuna contributing their knowledge acquired in distant Japan. It is necessary to start from the maximum rigor observing the valid argument that glimpses the current panorama and for something more than thousands of years ago ... We are right in the zone of passage of the Wild Tuna when it naturally has its best conditions for the consumption of the human being !

What is the Ike Jime?
The Ikejime (活 け 締 め) or Ikijime (活 き 締 め) is the most humane method of fish sacrifice that exists, and which, in turn, maintains the organoleptic qualities intact, greatly improving its color, flavor and texture. meat.
As soon as a fish is caught, many chemical processes occur that affect its flesh. The fish begins to suffer a series of nervous stimuli and secretes lactic acid in its meat that causes the fish to acquire a metallic taste and with a fall of PH accelerates the process of degradation of the meat. To avoid this, the Ike Jime was developed. As you can guess by its name, the technique is native to Japan, a country where products from the sea have a great weight in its culinary culture.What is the Ike Jime?