White Tuna ( atun blanco ). In Spain and therefore also inside Andalusia this atun blanco is a valued variety. The Latin name of this tuna is Thunnus alalunga. They named it atun blanco or bonito del norte.

This Tuna is catched only in summer time. They can weigh up to 10 kilo per fish. The meat is almost white, very aromatic, firm and very tender.

Most wanted are the fillets called ventresca. These are the best parts of the white tuna.

Atún Claro is a light colored Tuna fish ( Thunnus albacares ) also called Yellowfin It is bigger and heavier than the white tuna fish. The meat is pink colored and slightly less aromatic, firm and tender compared to the white Tuna Fish.

Red Tuna (Thunnus thynnus ) is called Atun Rojo or Cimarron in Spain and Andalusia. It can weigh up to 700 kilo and measure up to 3 metres. The red colored meat is fairly fatty and less muscled than all other kinds of Tuna fish.

It is captured in the almadrabas (traditional fishing) in the cost near the Strait of Gibraltar (Conil, Barbate, Tarifa) although it can be also found in the Black Sea.

It is also called Bluefin and its meat is considered as a 'gastronomic jewel'. In Japan its meat reaches the highest prices.