ULTRAFREEZING

Gadira, Productos de Almadraba is committed to a fixed, selective and sustainable fishing method as the almadrabas of the coast of Cadiz, with a tradition of more than 3,000 years fishing Almadraba Wild Tuna. The catch depends on climatological factors such as tides, winds, cleanliness and transparency of the waters, etc,… It is carried out during the months of April and May, taking advantage of their migration process to the MediterraneanSea and coinciding with the moment they offer their optimal quality for consumption.

More than 30 years of experience selling and exporting Almadraba Wild Tuna (Thunnus Thynnus) in the domestic market, to EU countries and the Japanese market, one of the most demanding and with the longest tradition in the consumption of TunaThe red almadraba tuna can only be captured in the wild for a short period of time, starting late April to early June. Without the ultra-freezing process, it would be impossible to be available year-round/Thanks to a process such as ultra-freezing, we're able to enjoy almadraba tuna year-round.

The red tuna that is not destined for fresh commercialisation undergoes rapid freezing within the same facilities until it reaches -60°C. This process, known as ultra-freezing or electro-freezing, ensures compliance with Royal Decree 1021/2022 of December 13th, which pertains to the prevention of ANISAKIS parasitosis in fishery products. It guarantees the optimal preservation of the nutritional and organoleptic properties of red tuna, keeping its aroma, flavour, and textures intact even after thawing.