Bluefin Stunner

Our loins have a perfect color, flavor and texture. Through our technique of stress free capture, we avoid the appearance of "Yake" (burnt meat in Japanese), produced by the excitement of the tuna when its life is in danger.

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On demand fishing

As a sign of our commitment to the environment, we are pioneers in the implementation of wild-caught bluefin tuna fishing on demand. We take from nature only what we have previously sold, avoiding the harmful consequences of overfishing.

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Fresh throughout the year

Wether is fruit, vegetables, meat or fish, when it comes to natural food produce, there is nothing like buying it fresh. The specific qualities of each produce that makes it stand out from any other in terms of quality (taste, color, smell, texture, vitamins, proteins, etc...), stand out in its fresh state above any other state of conservation.

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JC Mackintosh wins the "Oscar" for flavor

The Smoked Loin Carpaccio and the Smoked Ventresca Carpaccio have achieved the most recognized independent certification in the world of taste. This award is hosted by the prestigious Brussels-based International Taste Institute, the leading organization dedicated promoting superior tasting food products, whose jury is made up of the best chefs in the world. JC Mackintosh has won this certificate to the first Wild-Caught Smoked Bluefin Tuna in the market. A unique product world-wide born in Tarifa. 

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Ikejime, quality and sustainability indicator

About 350 years ago, a specially designed way of slaughtering fish was developed in Japan to preserve its quality. In the Western world we are now beginning to learn about this technique, which has only been used since the beginning of this millennium on the fish that is consumed in the best restaurants in Europe and the USA. Surely the recent growth of the gourmet world has a lot to do with why now and not before. But the truth is that Ikejime or Ike Jime, which is how this Japanese sacrificial technique for fish and shellfish is known, is becoming more and more a claim among the best restaurants in the world.

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Smoked Bluefin Tuna

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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Morrillo

Morrillo

Carpaccio Selection

Carpaccio Selection

Parpatana

Parpatana

Facera

Facera

Smoked Loin Carpaccio

Smoked Loin Carpaccio

Smoked Line

Smoked Line

Belly

Belly

Crumbs

Crumbs

Lower Loin

Lower Loin

Smoked Belly Carpaccio

Smoked Belly Carpaccio

Upper Loin

Upper Loin

Smoked Loin

Smoked Loin

Strips

Strips

Galete

Galete

Smoked Belly

Smoked Belly

Polígono Ind. La Vega, Parcela 311. Tarifa 11380. Cádiz. España | info@jcmackintosh.es | Tel: (+34) 956 68 10 68

© JC Mackintosh. Todos los derechos reservados

ATUN ROJO DEL ESTRECHO SL en el marco del Programa ICEX Next, ha contado con el apoyo de ICEX y con la cofinanciación del fondo europeo FEDER. La finalidad de este apoyo es contribuir al desarrollo internacional de la empresa y de su entorno.

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