Gaiado (Katsuwonus pelamis), internationally known as skipjack tuna, reaches its highest concentration in Madeiran waters during September and October. This tuna species has a strong historical connection to the archipelago's fishing and gastronomy.
Traditionally caught using the pole and line technique, gaiado is consumed fresh or, more distinctively, sun-dried. The salting and drying method, used to preserve the fish for longer periods, resulted in a product with a unique flavour and texture, adapted to island life and the absence of refrigeration.
This preservation practice gave rise to a gastronomic specialty that has survived modernity. In both Madeira island and Porto Santo, dried gaiado is prepared in various ways, serving as an element being revived and promoted within the regional gastronomic heritage, though less known to younger generations.
