Tuna Kaitai

The tuna kaitai is one of the most impressive gastronomic rituals in the Mediterranean. Far more than a simple butchery process, it is an ancestral tradition that combines maritime culture, culinary expertise and a live performance.

This technique, typical of the Andalusian coast, allows the traditional butchery of Almadraba bluefin tuna to be experienced, a process in which each cut reveals the history, gastronomic value and excellence of one of the sea’s most exclusive products.

What is tuna kaitai?

Tuna kaitai is the traditional artisanal process through which a whole bluefin tuna is fully butchered after being caught using the traditional almadraba technique, practised for centuries along the Andalusian coast.

Its name comes from the sound produced by the knife as it brushes against the fish’s backbone, similar to a “snoring” sound, which gave rise to the term kaitai. During this process, expert cutters carefully separate each part of the tuna, explaining:

– The different cuts of the fish
– Its gastronomic value
– The culinary uses of each cut
– Andalusian fishing history and tradition

The result is a truly spectacular gastronomic experience where tradition and haute cuisine come together.

Experto ronqueador cortando atún rojo de Almadraba durante una demostración gastronómica

Almadraba bluefin tuna

The absolute star of the tuna kaitai is the Almadraba bluefin tuna, considered one of the most exclusive products in the culinary world. Each part has unique characteristics, from the belly (ventresca) to the tarantelo or descargamento, highly prized cuts in Mediterranean cuisine.

Caught using traditional sustainable methods, it stands out for:

– Its fat marbling similar to wagyu
– Its smooth and silky texture
– Its culinary versatility
– Its exceptional nutritional value

Experience the authentic tuna kaitai at La Zambra

On 12 June, La Zambra Resort invites you to discover this ancestral art through an exclusive event where tradition, spectacle and contemporary gastronomy come together in an incomparable setting on the Costa del Sol.

From the live butchering of authentic Almadraba bluefin tuna to gourmet tastings and a menu designed by our Executive Chef.

If you would like to experience this event at La Zambra, find more information here.