Fig. 4

Parts of (bluefin) tuna resulting from the traditional quartering (ronqueamento or ronqueo) in the southern Iberian Peninsula (adapted from several sources [98,99,100]). Red arrows and dashed lines illustrate directions of main cuts during quartering. Refer to main text for further explanation about designations (in Portuguese above). (a) upper (black), (b) lower (white), and (c) loins are further separated into (sub)parts, the inner, valuable descargamento (upper), and descargado (lower) loins used to produce muxama, and the outer muscle, named plato or lomo used to prepare sushi/sashimi