The morrillo is located in the upper part of the head. Due to its fat content of almost 30%, it is one of the most sought-after parts of the tuna because of its intense flavor.

It is a pure meat cut with a fine, tender texture and is very juicy.

This canned tuna is accompanied by red peppers and peas, one of the most traditional versions from Andalusia.

The lookouts were tasked with reporting the arrival of the tuna from the lighthouses. Today, this story is part of the legacy of Tarifa, its product, its region, its people...

The fleet that supplies Conservera de Tarifa operates off the coast of Tarifa. With its strong currents, abundant food supply, and perfect temperatures, it is one of the best places in the world to catch wild bluefin tuna. It is caught individually by pole (green stick) and killed using the Japanese Ike-Jime method.

Wild bluefin tuna from the Strait of Gibraltar

It is a pelagic species that is particularly gregarious up to the age of 3–4 years. They do not make long migrations and remain near the coast.

The fleet that supplies us operates off the coast of Tarifa. This area has an abundant food supply, which together with the currents and the temperature makes it a unique area for its fishing.

The JC Macintosh fleet catches bluefin tuna for Conservera de Tarifa.

It feeds on a wide variety of fish and mollusk species, which gives the meat its unique flavor.

The canned tuna from Tarifa contains the finest cuts of the best wild bluefin tuna from the Strait: morrillo, with an intense flavor; tarantelo, with perfect balance; and ventresca, with a mild intensity.