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Image: ORPAGU / FIS
Orpagu marks a before and after in Conxemar in the cutting of swordfish
(SPAIN, 10/4/2023)
- Professionals from fishmongers and the processing industry participated in the “master class” by Japanese chef Andrés Médici, who used the ronqueo technique to demonstrate that “everything can be used” from swordfish.
- This way of butchering divides the fish into ten parts “because a sirloin should not cost the same as a loin or tail.” Thus, highlighted the managing director of Orpagu, Juana Parada, “the price of each piece is revalued.”
- The A Guarda Longliners Organization will distribute among the fishmongers posters with the different parts that make up the swordfish, a species for which they pursue “comprehensive use”, as happens with tuna.
This afternoon in Conxemar, the A Guarda Longliners Organization has managed to elevate the cutting of swordfish to an art using the “ronqueo” technique, commonly used with tuna. The objective pursued by this measure is the “comprehensive use of the species”, as already happens in other cultures such as the Japanese, and to give greater value to those tastiest or juiciest parts: “A sirloin should not cost the same as a loin or the tail.”
Joaquín Cadilla, president of Orpagu, and Juana Parada, managing director of the organization, were in charge of presenting this initiative to the numerous people who came to the Interfish stand to see live the performance of chef Andrés Médici, a specialist in Japanese cuisine. and owner of the restaurant “Purosushi”.
Armed with his knives and with an accurate hand, Medici began the ritual with which he managed to divide the piece into ten different parts (collar or parpatana, anterior dorsal spine, posterior dorsal spine, anterior belly, posterior belly, ventral spine, tail, dorsal harmonica , ventral harmonica and central spine).
To facilitate the subsequent work of the professionals, the guard longliners have published a poster with the ten parts of the fish, in the image and likeness of those that hang on the walls of butcher shops.
The objective is that both fishmongers and consumers know how to differentiate the portions of the specimen and pay a fair price for each of them.
Extending this technique among marketers, previously trained in it, is the objective of the A Guarda longliners, who in this edition of the international fair also presented some of their new tuna and swordfish preparations.
The organization, which inaugurated its own meat processing plant months ago in the Tui business park, remains immersed in its transformative side and focused on R&D&I - it has a specific classroom for this - to find those products that provide greater value added to their catches and adapt to the new requirements of consumers: healthy and easy-to-prepare products. In Conxemar, the event ended with a tasting of products made with swordfish.
Source: Orpagu (Traslated from the original in Spanish)
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