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Chin meat
Produce deep frozen at -60º
THE OXTAIL OF THE SEA
Position between the head and the belly of the tuna, this is a gelatinous bone with a great deal of extremely flavourful, silkily tender meat. Its unique texture and distinctive flavour make it a highly valued part of the tuna, above all for stews (it is quite rightly compared to oxtail), although it is also ideal for roasting or barbecuing.
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