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Fig. 4 | Journal of Ethnic Foods

Fig. 4

From: Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

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

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