Balfegó: sustainable bluefin tuna

Poligon Industrial, Edifico Balfego
L'Ametlla de Mar
43860
Spain
Seafood Expo North America 2022, Seafood Expo North America 2023, Seafood Expo North America 2024
Balfegó Bluefin Tuna Loin

The akami, meaning 'red meat' in Japanese, is located in the inner part of the loin, next to the spine. Its main attributes are its red colour and intense flavour. Chutoro means 'medium mellowness', as it has a fat content between that of akami (lean) and otoro ⎼the belly, fatty⎼. It is the outer part of the loin, very close to the skin, and is characterised by its pink colour and oiliness. The combination of akami and chutoro is the hallmark of authentic bluefin tuna (hon maguro), and is lauded by sushi chefs all over the world. This duality of colours and textures offers chefs endless culinary possibilities.

Balfegó Bluefin Tuna Belly

The belly, also called the otoro (meaning 'superior mellowness' in Japanese), is located in the ventral part of the tuna. A sushi and sashimi staple, this is the part preferred by both chefs and connoisseurs. It is the hallmark of authentic bluefin tuna and sets it apart from other, less valuable tuna species. Being the part with the highest content of unsaturated fats (Omega-3), it is also the pinkest and sweetest tuna cut. These two qualities make it ideal for serving raw, although it's also delicious when grilled, griddled or pickled.