RONQUEO, EL DESPIECE
DEL ATÚN ROJO
El Ronqueo,
una tradición
ancestral
El ronqueo es el proceso de despiece del atún. En total se extraen 24 piezas, se aprovecha prácticamente al 100%, por este motivo es conocido como el “cerdo” del mar. Los cortes se hacen según la zonas más o menos grasas, pero eso si, todas ellas sabrosas.
El ronqueo es el despiece tradicional del atún rojo. La palabra ronqueo proviene del ruido que hace el cuchillo al rozar con el espinazo del pez.
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