Portugal has long depended on the sea. With over 1,200 kilometers of coastline, fishing is part of the culture. The country is one of the largest seafood consumers per capita in Europe, and its waters yield everything from sardines to cuttlefish. In the Algarve and the Azores, tuna has become a prized catch—sought after for both its quality and sustainability.
Off Portugal’s southern coast, before the sun rises, a small group of boats slips into the Atlantic. This isn’t industrial fishing. Just fishermen trained in Ikijime—a Japanese method that kills the tuna instantly, preserving texture, flavor, and freshness at a level few ever taste.
This is where Fat Tuna begins: in the cold, deep waters. From there, the fish is kept at a constant low temperature, never frozen. It arrives in kitchens in perfect condition.
You can tell the difference with a glance. The deep color. The firmness. The lack of grain. And when you taste it—raw or lightly seared—it speaks for itself.
This tuna, caught in the Atlantic and handled with care every step of the way, reflects that legacy. It’s not complicated. It’s just Portugal at its best.
