Hundreds Watch Tuna Roar at Feaga 2026
The Agricultural, Livestock and Fisheries Fair of Fuerteventura (FEAGA) 2026 once again hosted one of its most attended events: the traditional ronqueo of tuna. Hundreds of visitors gathered to see the process up close. The demonstration was carried out by the association Fuertegourmet and organized by the Coastal Action Group of Fuerteventura.
The Cutting
The fish was handled by Tomás García of the Cofradía de Pescadores de Gran Tarajal. He worked on a 390‑kilogram tuna, estimated to be 15–20 years old, caught on a hook using sustainable practices.
Official Remarks
During the event, Lola García, President of the Cabildo of Fuerteventura, thanked Fuertegourmet for promoting local product consumption and praised the cofradías and their patrons for defending the Canary Islands’ fishing sector. She emphasized:
“The best way to support this sector is to consume our product, the one caught by our fishermen and fisherwomen.”
The Councillor for Agriculture, Livestock and Fisheries highlighted the importance of backing the sector through initiatives that increase its visibility and promotion.
Other officials present included:
- Esteban Reyes, Director General of Fisheries
- Juan Luis López, Island Director of Canary Ports in Fuerteventura
- Gustavo Astrada, President of Fuertegourmet
- Lorenzo Brito, Senior Patron of the Canary Islands’ cofradías
The Traditional “Ronqueo”
The public observed the ronqueo, named after the snoring‑like sound produced when the knife slices the tuna’s spine. The professional cutting divides the fish into three main sections—body, tail and head—and can yield up to 25 different cuts.
The procedure begins with an initial tasting to assess meat quality, followed by:
- Cutting off the tail
- Decapitation
- Cleaning the spine
- Extracting the loins
Subsequent steps make use of various parts such as the ventresca, solomillo, morrillo, and tail, showcasing the full‑value utilization of the tuna.