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CRAFTED TUNA FOR SIGNATURE CUISINE
We are an artisan Bluefin Tuna company based in Tarifa, with a sustainable business model providing top-quality Bluefin Tuna to the most demanding consumers. We have developed our own fishing technique known as The 5 Mackintosh Steps: stress-free capture, Ike Jime slaughtering, complete draining of blood, gutting and controlled cooling. It is performed on the fish one by one, on board and immediately after their capture. The goal is to handle the product with the utmost respect and to ensure the highest possible quality. This, combined with sophisticated logistics and the most advanced transport and traceability systems, enables us to serve the product fresh, within 24 hours and in optimal conditions for consumption across Spain, and within 48 hours for international orders.
WE FISH BLUEFIN TUNA FOR THE MOST DEMANDING CHEFS IN THE WORLD
THE CREW
DANIEL MACKINTOSH
- Captain
- Fishing Bluefin Tuna since 2016
- "My passion, the Sea; my sport, Fishing; my favorite dish, bluefin tuna; and my place ... Tarifa"
DIEGO MONTANO
- Sailor
- Fishing Bluefin Tuna since 1986
- "Our Clients are delighted after tasting JC Mackintosh´s Bluefin Tuna. Thank you!"
PACO GUERRERO GARCÍA
- "Ronqueador" Master
- Fishing Bluefin Tuna since 1985
- "We go out fishing with great enthusiasm, we return with an authentic treasure on board."
ADRIÁN MACKINTOSH
- "Ike Jime" Master
- "Bluefin Tuna fishing is an art that we perform and treat as such. Bluefin Tuna is a delicacy offered by the Sea."
We are a company formed by a group of professionals with more than 20 years of experience in the sector, specializing in the fishing of Mediterranean bluefin tuna. We are located in the Strait of Gibraltar, in Tarifa (Cádiz), at the southernmost point of continental Europe, the place of passage of the great migrations of many species. It witnesses the passage of bluefin tuna that migrates to the Mediterranean Sea to spawn. This area is especially rich in fishing and tradition of this species, today finally so valued and deservedly recognized. We handle the entire production process: from fishing, transport, cutting, cleaning, packaging and distribution. We specialize in Bluefin Tuna exclusively from the Strait of Gibraltar and Atlantic Ocean, an area that has the best qualities for bluefin tuna. We work very hard to have an excellent relationship with each of our customers, offering the best quality to the palate of their guests.
JC Mackintosh
The Tuna from the other side of the wind
OUR FACILITIES
After each day of fishing and as soon as we reach the port, the first thing we do is unload the tuna in the fish market, where they are measured, weighed and assigned a traceability code. Once this procedure has been completed, we bring you to our 150 m² facilities, perfectly equipped and equipped in the same port of Tarifa, 200 meters from the fish market. Our facilities consist of a 20 m² cold room with slush pools where we put the tunas for at least 12 hours, to cool them to the optimum temperature of 2° Celsius.
The most extensive area is that of ronqueo and manipulation, where we also prepare them for shipment.
In these facilities our tuna do not spend more than a day or two, we do not accumulate stock or freeze. We only sell fresh tuna.
OUR FLEET
We have three owned fishing boats equipped with Green Stick®. María Inmaculado, Bárbara and Sandra, and Daserbe.
SHIPPING
We do international urgent delivery in 48-72 hours.
All our shipments are carefully prepared so that the fresh tuna arrives in the best conditions direct from the sea to its destination. The entire preparation process for the proper shipment of fresh bluefin tuna is carried out in a conditioned and refrigerated environment.
We recommend to order 2/3 days in advance, as availibity depends on the weather conditions.
Regarding the quality of the product, if you are not compleately satisfied, all you have to do is call us and we will take care of it without any cost on your part.
OUR STORY
1000 a.c - 300 -
Ancient Tradition
Since Phoenician times, followed later by Roman times, the Atlantic area of the Cadiz thing was a key place for bluefin tuna fishing.
2016 -
Barbara and Sandra
We add a third ship to our fleet.
2018 -
Smoked
We started to investigate the smoking of our bluefin tuna.
2019 -
Ibérica Food Award
Best Product Award at the Ibérica Food fair in London.
2020 -
New facilities in the ship
We transferred the administrative activity to our warehouse in the industrial area of Tarifa.
2022 -
Seafood Excellence Global Award
The largest European seafood trade event, held in April in Barcelona.
-2015
JC Mackintosh is born
Inauguration of our facilities in the port of Tarifa.
-2016
Japan
We travel to Japan to learn from the best.
-2019
Gastroactitud Award, Commitment to the Earth
Aimed at supporting the efforts of those who work in favor of good nutrition, from a commitment to sustainability.
-2020
Saladero reform
Due to the increase in our quota, we carried out a reform of our facilities in the port of Tarifa.
-2021
Superior Taste Award, with Three Golden Stars
Award given by the prestigious International Taste Institute based in Brussels.
VALUES
Occasionally, some of our clients ask us what is the best way to freeze the bluefin tuna that they buy from us to avoid deterioration when defrosting it.
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JC Mackintosh leads the bluefin tuna market in Spain with the world-renowned MSC sustainable fishing certificate.
JC Mackintosh lidera el mercado del atún rojo en España con el mundialmente reconocido certificado de pesca sostenible MSC.
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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.
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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 !
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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.
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Bluefin Tuna JC Mackintosh meets the environmental standard for sustainable fishing. This is certified by our Sustainable Fishing Seal of Approval MSC. This ecolabel makes it easier for the consumer to trace it and to be able to choose the best environmental option when buying seafood.
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TESTIMONIALS
It is important for us to work with suppliers who respect the product and the environment. We understand that this is something fundamental today. In this sense, this product is unique in Spain, we have not found another similar bluefin tuna. JC Mackintosh stands for quality above all else. Also there was a mutual feeling from the beginning. They believed in us and we in them. It was love at first sight. It's nice to work with suppliers like this.
Juan Alcaide and Pablo Álvaro
Umiko. Madrid
From the first time I tried this product I was amazed by the quality and passion behind their work and the fish. I have worked as a chef in Japan, the Mackintosh Tuna is at the same level of quality.
Marco Costeniero
Uni Sushi. Cervia, Italia
For me the product is the star of the show. It is important knowing how to choose it and respect it. That's why we work with suppliers like JC Mackintosh. They work the bluefin tuna like I would. They always think of the customer first and their quality control is as demanding as I am with mine. They never fail.
Mimmo Soranno
Langosteria Café. Milán