The black tail is on the top of the tail, making up part of the black loin.

The tenderloin is a cut located after the top of the head, on the black loinof the Almadraba wild bluefin tuna. It has medium-high fat marbling, meaningthat it can be cooked in variety of ways.

The tarantelo is a cut on the white loin, very close to the middle abdomen.It has highly balanced fat marbling, slightly less than what is found in the middle abdomen.

The plate is on the outside of the black loin and is often called the black loin tarantelo due to its characteristics, although it is somewhat less juicy.Ideal for grilled fillets.

The middle abdomen block of the Gadira tuna is on the white loin, in the area of the belly. This cut of Almadraba wild bluefin tuna is the one with the most fat marbling.

The parpatana is the part that joins the head of the tuna to its body. It is very juicy, offering a rich, meaty bite.

The ribs of the Gadira tuna offers one of the most amazing bites. They come from the backbone. Highly recommended for grilling.

The top of the head of the Gadira tuna is one of the most sought-after cuts and has the unique feature of having a fat percentage similar to that of the middle abdomen, despite having a firmer meat.

The lower head cut is on top of the tuna's head, just under the top cut, and it has fat and marbling levels that make it ideal for dishes prepared in the oven, leaving them juicy and truly flavourful.

The back cheekbone of the Gadira tuna is on the bottom of the head. It is a highly rich, flavourful cut.

The sub-ocular fat of the Gadira tuna is on the head. It is considered the cheek of the bluefin tuna due to is gelatinous nature and great taste.

The dorsal loin is a cut located on the head of the Almadraba wild bluefin tuna and has medium fat marbling. Ideal for traditional stews, grilled or cooked for seasoning.

The heart of the tuna is one of the least known parts of the Almadraba wild bluefin tuna. Ideal for stews, grilling or cooking.

The internal loin of the Gadira tuna comes from a lean cut of the black loin. Its format makes it perfect for sushi and other raw dishes such as tartare or sashimi.

Soft roe is the sac where the male tuna stores semen. It is traditionally prepared in small servings cooked with water and salt and then later fried.

Hard roe is considered the caviar of the Almadraba tuna and it is obtained through a delicate and laborious artisanal process.