Bluefin tuna is one of the fish with greater representation in the recipes of the coast of Alicante.
For years, bluefin tuna was fished and consumed in Denia, which for many is the best quality. Although tuna fishing has dropped considerably in our area, a great gastronomic tradition is preserved in the preparation of dishes derived from tuna.

The tuna has a torpedo-shaped body, with a triangular head, a hard and resistant skin, lubricated, which reduces friction with water. It moves in clean water habitats. The best time to fish it is between the months of April and May.

They say tuna is like pork, that it takes advantage of everything!

In times of austerity they consumed even the thorns (espinetes). Today they continue to be consumed, as well as the skin (pellets), the crop (bull) and the intestines (budellet).

On the other hand, the noble parts and the "sangatxo" are marketed, which is the darkest part of the fish and closest to the spine and which gives way to well-known dishes in our area, such as the "sangatxo tomacat" or "sangatxo" stew with potatoes, in addition to different rice dishes that carry this product.

From the noble part of the tuna the roe, the "mojama" (the part of the loin) and the "ventresca" or "tonyina de sorra" (the inner part) are marketed, this is perhaps the most tasty.

In the menus of restaurants in Denia is usually taken out as starters, the sheets of mojama and tuna roe.

Remembering less good times we find the "sangatxo" paella with potatoes made with basic ingredients, more economical and with a great flavor.

RECIPE "SANGATXO PAELLA WITH  POTATOES"