Benidorm Gastronomic opens its fifth Tuna Days with the carving of a 320-kilo specimen

Benidorm's Plaza del Castell was once again the setting for the presentation of the 5th Tuna Days, the second stage of Benidorm Gastronomic 2025. For ten days, the event will pay tribute to the city's almadraba history by offering tapas and dishes featuring this fish. Those attending this presentation were also able to enjoy a new tuna slicing demonstration; specifically, a 320-kilogram bluefin tuna, performed by two experts whose skill amazed the large audience gathered at El Castell.

The city's mayor, Toni Pérez, participated in this presentation along with other members of the municipal council and regional representatives José Ramón González de Zárate and Mario Villar, among many other guests and onlookers, who didn't want to miss the details of the tuna butchering offered once again by the companies Nicolás y Valero and Atunes Fuentes, both from Murcia. Also present were the Godfather of Benidorm Gastronomic 2025, Licinio García, of the ConBrassa group; godfathers from previous years; the director of the Domingo Devesa Center for Technical Studies, Francisco Juan Martínez; as well as numerous representatives from the Association of Bars, Restaurants and Cafeterias (Abreca-Cobreca), from the participating restaurants, and other business associations in the city.

Juan Pablo Nicolás, representing both companies, explained the entire process in detail, including an exhibition of the orderly cutting of the tuna, from which up to 24 pieces are extracted, including both the main and internal parts, both traditional cuts and those learned from Japanese culture. He also described each piece with precision, from the tail to the neck, the face, the back, the loin, and the belly, as well as the usual cooking practices for each part of the tuna, "whose quality is determined by its fat."

All these explanations were accompanied by others from Álvaro Abad, chef of the Malaspina restaurant, who completed the talk by explaining, from his day-to-day work in the kitchen, how each of these pieces is used in this and other restaurants that work with bluefin tuna.

"We are in the place where our city was founded 700 years ago," emphasized the Mayor of Benidorm during his speech, in which he also recalled the tradition and mastery of Benidorm residents in the art of almadraba fishing and tuna handling. Toni Pérez recalled how "this sound we are hearing, cutting the tuna, and the peculiar smell that accompanies it, was what many generations of Benidorm residents heard as a moment of joy after fishing the tuna," and that "Benidorm residents were present in all the almadrabas (fishing traps) in the Mediterranean and Atlantic for nearly three centuries, being the most experienced technicians and the most expert crews in this fishing technique."

For this reason, and as a reminder of this historic connection, the mayor invited residents and visitors to "enjoy the Tuna Days starting tomorrow," an initiative he applauded for "highlighting the quality of our cuisine and the high standards of our restaurateurs and our kitchen and dining room professionals."

For his part, the president of Abreca, Javier del Castillo, stated that "we can feel very proud of these Tuna Days," a fish that "can be served raw, grilled, marinated, in rice dishes... because it is one of the best fish in the sea, and I'm sure the restaurateurs participating in these days will do wonders with it."

With this event, the city has kicked off the 5th Tuna Days, which will be held from tomorrow, Friday, April 4th, to Sunday the 13th. Fourteen restaurants will participate: Club Náutico de Benidorm, El Mesón, Esturión, Jardín Mediterráneo, Arrocería La Mejillonera, La Cava Aragonesa, La Fava, La Pinta Beach, Tapería Aurrera, Mal Pas, Malaspina, Marisquería El Puerto Cb, Pinocchio Playa, and Urban Beach Gastrobar.

The public will find various gastronomic offerings, with bluefin tuna as the basis of all the dishes, menus, or tapas offered for these days. Prices range from €6.95 for the cheapest tapa to €55 for the most comprehensive menu.