FUENTES
Bluefin tuna is a truly unique fish—the most noble among all existing varieties. It’s no coincidence that when people refer to “tuna” without specifying the species, they almost always mean bluefin. It is the tuna by definition. And for good reason. In fact, there are many reasons: where it is born, the waters it migrates to for reproduction, what it eats, how it is caught, and even how its meat is handled. Every aspect of its life tells a story of excellence.
Yet, only a few know how to truly narrate its story, capturing its depth and significance. And among them, the most skilled storyteller is Fuentes. Because Fuentes doesn’t just fish for bluefin tuna—they farm it!
Global Leadership
The founder, Ricardo Fuentes, believed in this market before anyone else. A pioneer in Europe in bluefin tuna farming and commercialization, he brings over 50 years of experience to the industry. Today, Fuentes is the world leader in bluefin tuna production, exporting approximately 85% of its output thanks to its farms in Spain, Malta, Tunisia, Morocco, Italy, and Portugal.
Sustainability at Its Core
Fuentes has built its success on sustainability, delivering uncompromising quality to ensure the highest level of excellence for the final customer. After their natural migration, wild bluefin tuna are transferred to Fuentes' farms, where they are raised in open waters, fed a completely natural diet, and harvested only upon direct customer request. This approach guarantees that every part of the tuna is used, offering fresh, premium-quality bluefin all year round. All bluefin tuna are wild-caught adult specimens, captured using sustainable fishing techniques. They are farmed, fed, and harvested on demand, following the Japanese ikejime technique. This ancient method neutralizes the fish’s nervous system, preventing the release of lactic acid, reducing stress, and ensuring optimal meat quality.
For over 30 years, Fuentes Bluefin Tuna has been the top choice in the world’s most demanding market: Japan.
Fuentes Bluefin Tuna: The Prince of the Mare Nostrum
The life of bluefin tuna begins in the icy waters of the northern seas. Though an Atlantic species, it chooses to migrate to warmer, calmer waters like the Mediterranean to lay its eggs. This migration has occurred since the dawn of time, so much so that the history of the Mare Nostrum is deeply intertwined with its journey. All the civilizations that have inhabited these shores—from Italy, where tuna fishing has always been a cherished tradition, to Greece and Tunisia (whose very name is believed to derive from the word tuna)—have relied on its meat and mastered the art of preserving and preparing it.
A fish capable of reaching up to 600 kg, bluefin tuna has been a lifeline for millions throughout history. Only in recent times has it transitioned from a staple survival food to a highly sought-after gourmet delicacy. This transformation is largely thanks to Japanese cuisine, which has elevated its status by highlighting the depth of flavors and unique textures found in every cut.
Fuentes: A Legacy of Excellence and Sustainability
The Fuentes story is deeply rooted in Spain, where bluefin tuna has become a culinary treasure. This excellence is built on a foundation of environmental sustainability, strict species conservation regulations, and superior fishing practices—all of which are certified at every stage by ICCAT (International Commission for the Conservation of Atlantic Tunas).
Each year, within a 15-day window, Fuentes' fishing vessels use a purse seine method to capture the tuna needed for the entire year's production. The fish are located in schools, encircled with a net, and slowly towed at a speed of about 1 km per hour to designated farms, where they can recover their strength and regain the weight lost during migration.
However, not all tuna make it to the farms—only those approved by ICCAT’s catch quotas and size regulations are kept, while the rest are released back into the wild. The tuna that reach Fuentes farms are fed only sardines and mackerel, allowing them to regain ideal weight and texture before being harvested exclusively upon customer request.
Unlike other purse seine fishers, Fuentes has chosen not to rely on Japanese factory ships that empty nets entirely, taking everything, regardless of quotas. Instead, Fuentes has made a deliberate ethical choice, prioritizing sustainability and uncompromising quality. Every final capture is closely monitored by ICCAT inspectors, ensuring that each fish is processed and consumed entirely, available fresh in every season of the year.
Every Cut of Bluefin Tuna
The texture and composition of bluefin tuna meat vary depending on its distance from the skin. The outermost layer contains a protective layer of fat, which helps the fish withstand the cold waters of the Atlantic. This is in stark contrast to tropical tuna, which has a more uniform texture throughout. Bluefin tuna is fatty on the outside and lean on the inside, allowing for a wide range of cuts and culinary uses.
The Japanese, true masters in working with bluefin, have even given specific names to each part of the fish—such as Akami Maguro, the lean fillet, and Otoro, the rich, marbled belly. From tartare to sashimi, appetizers to main courses, raw to cooked preparations, every part of the tuna has its own gastronomic identity. Whether it's a grilled tuna steak, braised cheeks, or delicate ventresca, nothing goes to waste.
Each cut of bluefin tuna invites creativity, offering chefs around the world a unique balance of flavors and textures, delivering an unforgettable dining experience every time.
At Longino & Cardenal, we hold the exclusive distribution rights for Fuentes bluefin tuna in Italy. Every fish we receive comes with a full set of certifications to guarantee its quality and is equipped with a QR code for complete traceability—detailing where it was caught, on which vessel, its weight at capture, and its diet.
This label is provided to the restaurant, allowing them to show customers the full story behind the exquisite dish they are about to enjoy. Because in the end, what is truly exceptional should not only taste extraordinary but also tell a story of excellence.
From Catch to Table: The Sustainable Journey of Fuentes Bluefin Tuna
Once a year, towards the end of the bluefin tuna migration from the cold waters of the North Atlantic to the warmer Mediterranean currents, Fuentes' fishing vessels set sail in search of these majestic fish.
When a school of bluefin tuna is located, a small boat is deployed from the main vessel to encircle the group with a net, gradually closing it to capture the fish without stress. This method, known as purse seine fishing, ensures a controlled and sustainable catch.
Within this floating enclosure, the tuna are carefully towed at a speed of two knots toward Fuentes' facilities. Using a process of seamlessly stitching and unstitching the traveling net, the fish are transferred into stationary pens, where the farming phase begins.
Throughout the entire process, ICCAT inspectors (International Commission for the Conservation of Atlantic Tunas) oversee every step, ensuring that all catch quotas and size regulations are strictly followed. Undersized tuna, which could threaten the conservation of the species, are immediately released back into the wild.
Additionally, once the quota is reached—a number verified by underwater cameras—fishing stops, and any excess tuna are set free to maintain the population balance.
From Wild Catch to Sustainable Farming: Why Farm Bluefin Tuna?
Why catch tuna only to farm them later?
When bluefin tuna arrive in the Mediterranean to spawn, their bodies focus most of their energy on reproduction, subjecting them to intense physical stress. Moreover, these fish select spawning grounds where no predators can feed on their eggs, which means that their own natural food sources are also absent.
Inside Fuentes' stationary pens, the tuna are fed a natural diet of sardines and mackerel, just as they would eat in the wild. This allows them to recover their strength, regain lost weight, and return to peak health after the long migration.
Unlike other purse seine fishers, Fuentes does not rely on Japanese factory ships, which empty entire nets at once, processing all the tuna in a single, uncontrolled batch. Instead, Fuentes keeps the tuna alive year-round and harvests only on customer request, even being able to select the desired size and weight.
A Precision Process for Uncompromised Quality
Once harvested, the tuna is cleaned, gutted, and placed on ice within just 4 minutes. This careful handling prevents stress-induced lactic acid buildup, which could affect the texture and transparency of the meat. Thanks to this method, Fuentes' bluefin tuna remains glistening and pristine, even when served raw.
But the quest for ultimate quality doesn't stop there. Immediately after the catch, a core sample is taken from the tuna using a thin tube to analyze the meat's quality. Two samples—one from the back and one from the tail—are immediately sent by speedboat to land-based laboratories for specialized testing. These tests assess clarity and fat content, ensuring that only the highest-grade tuna makes it to market. If a fish does not meet the strictest quality standards, it is downgraded accordingly.
This meticulous, ethical approach guarantees a product of unmatched excellence, ready to be enjoyed in its purest form at any time of the year