As shoals of bluefin tuna migrate along the Andalusian coast of southern Spain, so too do hundreds of tourists, attracted by the taste of this coveted fish. Local fishermen use an ancient technique, employing complex nets known as "almadrabas", to catch only the largest bluefin tuna. "The structure itself has remained more or less same" explains Antonio Ponce, the captain of one vessel using the 3,000-year-old method. The area has cultivated an entire sector based on tuna, with restaurants specialising in the different cuts taken from the fish. A Japanese influence has also swept through the region, directing how the fish are killed and prepared in the kitchen. The resurgence of "almadraba" fishing has come alongside a change in the market. While the majority of the fish was sold to Japan in the past, now around 70% of the tuna caught in the area is bought by local company Gadira for sale in Spanish and European markets. IMAGES AND SOUNDBITES