Bluefin Tuna Mormo Preserves in Olive Oil

The almadraba, a fishing art with thousands of years of history, is a labyrinth of nets that forces all fish that enter to advance to the codend, the last phase, from which they cannot escape. When it concentrates a good number of bluefin tuna, the moment of the levantá arrives: dozens of almadraberos pull the nets of the codend until leaving these enormous fish uncovered, a marine spectacle that dyes the water silver and red. And from the coast of Cádiz, where the catch is made, to this can.

Many different cuts can be taken from a bluefin tuna. One of the most prized is the mormo, located in the head area, which has a medium proportion of infiltrated fat, making it very juicy. Once these pieces are obtained after the ronqueo, they are subjected to a cooking process, packed and, finally, a little olive oil is added.

A piece with so much flavor and with such a juicy texture can be enjoyed without adding anything else or incorporating it into a recipe. Even so, you can put pieces of this mormo in starters such as potatoes aliñás or in a country salad with potatoes, tomato, sweet onion, red and green peppers and olives. Or you could also prepare a good montadito with roasted peppers and hard-boiled egg, if you feel like it.

Its shelf life is 6 years from the date of manufacture, however, canning experts advise that, once the product is opened, it should be consumed within 24 hours. The ideal place for storage should be cool, dry and not exceeding 35ºC, without the need for industrial refrigeration.