Welcome to the FUENTES Blog, set up with the aim of extending and presenting information about the finer points of Bluefin Tuna. And at the helm of our ship, Hiroshi Umi, a tuna sensei (wise man) and culinary critic, who will be guiding us through the fascinating world of Bluefin Tuna. Anchors away.
Tuna eyes: the ultimate delicacy
A logbook by Sensei Hiroshi Umi. In my homeland they call it mebachi, for biologists it is Thunnus obesus, and in the waters of Spain it is known locally as patudo. And we have fished it out for the blog because it has another name which pe...
Healthy Menu with Fuentes bluefin tuna
As we all know, bluefin tuna has for centuries been a notable feature of Mediterranean diet, thanks to its numerous health-giving properties. Omega-3 fatty acids are one of its key features. It is also rich in minerals such as selenium, pho...
Yugo, or a bunker fit for a king
A logbook by Sensei Hiroshi Umi. To summarise an unusual professional volte-face, a path of perfection and light, in just two sentences: Julián Mármol was a car salesman in 2007. Julián Mármol is one of Spain’s leading chefs in th...
Cominport: Villaverde, capital of Japan
A logbook by Sensei Hiroshi Umi. Seaweed packed with nutritional power, sake and mirin of varied hues, genuinely marbled wagyu beef, wasabi, gyozas and baos, noodles and chopsticks, rice for the most truly authentic sushi… Over 1,000 diff...
Magoga: Arguiñano, calm, and tuna with sherry
A logbook by Sensei Hiroshi Umi. What the divine Karlos Arguiñano has brought together, let no man or mundane customer put asunder. María Gómez and Adrián de Marcos met at the Aiala School founded in Zarautz by the pre-eminently famous ...
Reasons to be dazzled by tuna skin
A logbook by Sensei Hiroshi Umi. Forget the stereotypes. Do not imagine that because I was born in Osaka and raised in discipline, brought up on cast iron regulations, maintaining silence and balanced containment, my Japanese heart cannot l...