In the world of haute cuisine, some ingredients transcend gastronomy to become symbols of excellence. Balfegó bluefin tuna is one such ingredient. Considered by many chefs to be ‘the tuna to the stars’, the product is uniquely placed in the world’s most discerning kitchens, from traditional Japanese restaurants to Michelin-starred temples of avant-garde dining. But, without a doubt, what makes it an essential ally for haute cuisine is its history, its traceability and its permanent dialogue with those who transform it into edible art.
A tuna that speaks the chef’s language
Kitchens working with Balfegó are given access to detailed, precise and practical information related to the date and place of catch, slaughtering conditions, fat content, preservation and ageing, among others. All this is thanks to a pioneering traceability system, allowing chefs to make technical decisions with almost surgical accuracy.
This is key for chefs working with delicate cuts such as otoro and chutoro, where the balance between texture and fat is decisive. Knowing information about the product’s previous life (and not just its raw appearance) makes the difference between a good piece and a sublime experience.
Traceability
From L’Ametlla de Mar to the most discerning kitchens
From its base in L’Ametlla de Mar, where Balfegó has built the most advanced facilities in Europe dedicated exclusively to bluefin tuna, the company has developed a working model that combines sustainable fishing, absolute control of the production cycle and cutting-edge technology. This has allowed it to forge stable relationships with some of the most influential chefs on the international scene.
Paolo Casagrande, Paco Pérez, Hideki Matsuhisa... These are just some of the names that have collaborated with Balfegó, not only as clients but also as gastronomic partners. The company offers a direct channel of communication, training and co-creation with culinary professionals.
Tunateca
A stage cooking up the future: We Are FaceFood
In this context of continuous collaboration, Balfegó has participated in the We Are FaceFood event, organised annually by FaceFood Magazine at Agroturismo Atzaró in Ibiza. The event, which brings together chefs, restaurateurs and leading brands from the hotel and restaurant sector, is the perfect platform to showcase what happens when an exceptional product is put in the hands of chefs with their own unique ideas.
Year after year, Balfegó takes centre stage in the event’s different activities, from live cooking demonstrations with technical tastings, to talks with chefs and producers where knowledge is exchanged on ageing, cutting and zero-waste cooking. In some editions, bluefin tuna have even been skinned and cut by hand to promote transparency and respect for the product.
Bluefin tuna sashimi
Beyond the show, their collaboration with FaceFood Magazine has become a must for chefs and restaurateurs who want to know the product in depth, share experiences and discover new ways to integrate bluefin tuna into their menus in a coherent and creative manner.
For Balfegó, working side by side with chefs is a way of understanding their product. Its philosophy, based on sustainability, traceability and absolute respect for the sea, aligns with the principles of a whole new generation of chefs who, in addition to flavour, are also looking for meaning. That is why every encounter, every collaboration and every dish prepared with Balfegó bluefin tuna reinforces their commitment to supplying an exceptional, transparent, responsible product that is full of history.
