The almadraba tuna is one of the five typical regional products of Cádiz.

The almadraba tuna is a symbol of the coastal municipalities in the province of Cádiz. This typical product from towns like Tarifa is included in the list of "typical regional products" of Cádiz compiled by the travel magazine TasteAtlas.

The publication gathers products such as Jerez vinegar, Sierra de Cádiz olive oil, Grazalema's Payoyo cheese, and Barbate's mojama (cured tuna) in a list of foods recognized throughout the province that define the local gastronomy.

Almadraba red tuna refers to the tuna caught in the Strait of Gibraltar at the moment when they migrate towards the Mediterranean in search of warmer waters. This fishing is carried out using the ancient and highly sustainable method known as almadraba.

The season to capture the specimens that will reach the tables of restaurants in the area begins at the end of April and concludes in early June. It is an intense period when the "levantá" (raising of the nets) takes place, and the famous "ronqueo" (butchering) is carried out.

Almadraba fishing involves the installation of a structure of nets, anchors, and buoys, accompanied by boats that guide the tuna to a central "trap" where the selection of specimens is made. During this process, other species and tuna that do not meet the criteria are released.

Once selected, the tuna are raised onto the boats, and the traditional manual butchering technique known as "ronqueo" is performed to carve the fish.

This product offers multiple options for utilization and can be enjoyed in restaurants throughout the country, although its primary area is in Barbate, Tarifa, Conil, and Zahara, where this type of fishing is practiced.