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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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