Bluefin Tuna from the Straight of Gibraltar

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 Loin

Smoked Loin

Smoked Belly

Smoked Belly

Smoked Loin Carpaccio

Smoked Loin Carpaccio

Upper Loin

Upper Loin

Crumbs

Crumbs

Belly

Belly

Smoked Belly Carpaccio

Smoked Belly Carpaccio

Facera

Facera

Lower Loin

Lower Loin

Galete

Galete

Parpatana

Parpatana

Smoked Line

Smoked Line

Carpaccio Selection

Carpaccio Selection

Morrillo

Morrillo

Strips

Strips

C/ Batalla del Salado, 39. Tarifa 11380. Cádiz. España | info@jcmackintosh.es | Tel: (+34) 956 68 53 93

© 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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