Welcome to the space dedicated to one of the most unique, prized, and deeply rooted tuna species in Andalusian gastronomy. In this section from Productos de Almadraba, we select the finest preserved Frigate Tuna (Melva) and Small Frigate Tuna (Melva Canutera), marketed under the legendary and historic Cádiz brand El Rey de Oros, whose industry expertise serves as our guide. A unique fish that stands out for the firmness of its loins, its characteristic pinkish hue, and its clean flavor. An excellent range meticulously chosen to ensure maximum authenticity at your table.

The Unique Identity of Andalusian Frigate Tuna

Frigate tuna possesses a gastronomic personality completely distinct from that of bluefin or yellowfin tuna. It is a member of the tuna family whose meat offers a firm, dense consistency that is highly pleasant on the palate, allowing it to be sliced cleanly without flaking or crumbling. Furthermore, it carries the backing of a rich local tradition, where the historical legacy of the old El Rey de Oros factory provides us today with the experience needed to select only the batches that reach the optimal point of maturation in oil.

Melva vs. Melva Canutera: What is the Difference?

To help you choose the perfect option for every occasion, we select and distinguish the two most prestigious varieties of this fish according to their anatomy and cut:

• Melva Canutera (Small Frigate Tuna): Characterized by fine, slender fillets with a pale white color and subtle pinkish undertones. Its name stems from the narrow, tube-like shape of its loins (canutos), which offer an immensely tender, juicy, and delicate flaky texture on the palate.
• Melva (Standard or Almadraba Frigate Tuna): Harvested from larger specimens, yielding much broader, compact loins with a deeper pink color. It stands out for its bold, well-defined flavor and a firm texture ideal for dishes with character.

Three Simple Ways to Enjoy Melva at Home

• The Classic Melva & Roasted Pepper Salad (Aliño de Melva con Pimientos): Lay a bed of sliced roasted red peppers on a flat plate. Top with compact melva fillets and finely chopped fresh spring onion. Drizzle the entire dish with the oil straight from the preserve jar.
• Premium Canutero Sandwich (Montadito Canutero): Toast a soft, traditional Andalusian roll (mollete). Spread a thin layer of light mayonnaise, layer delicate melva canutera fillets at room temperature, and crown with a ripe garden tomato slice.
• Coastal Country Salad (Ensalada Campera): Combine boiled potatoes, green beans, hard-boiled egg, and onion. Place whole melva loins on top to add substance and velvety richness to a satisfying, quick salad.