Bluefin tuna, known as “the Iberian tuna of the sea”, is one of the most sought-after delicacies of the oceans, with a great tradition in Japan and increasingly popular in Spain. Manel and Pere Vicent Balfegó, two cousins who founded the Balfegó company, which began fishing for bluefin tuna there in the mid-19th century, have had a lot to do with this.

Today, Balfegó has become the world’s leading company in catching, fishing, studying, marketing and disseminating bluefin tuna and, in fact, they are the only company in the world with environmental sustainability certification. Proof of this is the Balfegó Bluefin Tuna Gastronomic Days (Jornadas Gastronómicas del Atún Rojo Balfegó), which are being held simultaneously throughout Spain from 2 to 18 July, and in which nearly a thousand restaurants from all the autonomous communities are taking part, with Catalonia, the Valencian Community, Andalusia, Aragon and Castile-La Mancha leading the way in terms of the number of restaurants.

As well as spreading awareness and appreciation for this meat among consumers, the 2021 edition of this annual gastronomic event – in which chefs from participating restaurants will prepare exclusive menus and dishes using Balfegó bluefin tuna – also aims to help revive the restaurant business, which was badly affected by the restrictions imposed during the COVID-19 health crisis.

Those interested in enjoying these days can consult all the participating restaurants, their contact details and location, as well as the featured dishes of each one on the company’s website, which also includes a geolocation map that allows users to locate the nearest restaurants.

After several decades of demonstrating the excellent quality of its product, Balfegó tuna is now considered to be the best bluefin tuna in the world. Balfegó sells fresh bluefin tuna 365 days a year with a quality stability that is unique in the market and at its optimum fat content.

Likewise, the exquisite quality of the final bite, the individual extraction method and the slaughtering technique – the Japanese ikijime – guarantee a stress-free product, obtaining a tuna of excellent gastronomic value, present in the best restaurants in the world.

On the other hand, Balfegó has managed to turn new technologies into an ally through the traceability system, a pioneer in the world, which by means of a simple QR code allows dinner guests to obtain information about each dish, such as its origin, the date and area of capture, the weight, length or fat level of the bluefin tuna they are tasting, as well as the health and quality certificates.

The Balfegó Bluefin Tuna Days coincide with the start of the Tuna Tour season, an activity in which visitors, on a catamaran excursion, can swim among hundreds of bluefin tuna at Balfegó’s aquaculture facilities, located two and a half miles off the coast of L’Ametlla de Mar. In fact, the company has launched a competition so that all dinner guests can upload photographs of the restaurants and win an experience to swim with bluefin tuna.

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