BALFEGO’S CATALOGUE MEDITERRANEAN BLUEFIN TUNA · the mediterranean bluefin tuna is one of the...

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BALFEGO’S MEDITERRANEAN BLUEFIN TUNA

PRODUCT CATALOGUE

THE MEDITERRANEAN BLUEFIN TUNA IS ONE OF THE GEMS OF UNIVERSAL CUISINE, ON PAR WITH IBERIAN ACORN-FED PORK HAM, OYSTERS, CAVIAR AND TRUFFLES.

BALFEGO IS THE WORLD’S LEADER IN FISHING AND PROCESSING OF MEDITERRANEAN BLUEFIN TUNA. THEIR TUNAS LIVE IN THE MIDST OF NATURE, IN LARGE POOLS OFF THE COAST OF L’AMETLLA DE MAR, IN TARRAGONA, AND ARE CAUGHT ON DEMAND ONLY.

BALFEGO PULLS OUT OF THE WATER ONLY THE LARGER INDIVIDUALS OF AROUND 150KG, ONCE THEY HAVE REACHED THEIR OPTIMAL FAT AND MATURITY LEVELS AND, THEREFORE, HAVE EXCELLENT ORGANOLEPTIC FEATURES, EITHER IN FRESH OR IN FROZEN FORM, AT THE CLIENT’S CONVENIENCE.

BALFEGO’S KNOWLEDGE OF THE PHYSIOLOGY OF THIS GREAT FISH HAS ALLOWED THEM TO DEVELOP A UNIQUE PROCESSING SYSTEM WHICH MAXIMIZES PRODUCT YIELD AS WELL AS THE AMOUNT OF CULINARY PLEASURE OBTAINED OUT OF EACH SINGLE PIECE. THIS IS THE REASON WHY THE WORLD’S FINEST RESTAURANTS CHOOSE TO SERVE BALFEGO’S MEDITERRANEAN BLUEFIN TUNA.

EACH PART OF THE TUNA HAS SPECIAL CULINARY QUALITIES. IN ORDER TO SHARE THEIR KNOWLEDGE AND HELP YOU MAKE THE BEST USE OF THE PRODUCT, THE BALFEGO GROUP AND THE ALICIA FOUNDATION HAVE JOINED EFFORTS TO DEVELOP A CULINARY AND PRACTICAL COOKING MANUAL, AVAILABLE TO ALL PEOPLE INTERESTED.

FOR ALL THESE REASONS, BALFEGO’S BLUEFIN TUNA IS JUST THE TUNA YOU NEED FOR YOUR BUSINESS. DETAILED BELOW, YOU WILL FIND OUT EVERYTHING THE BALFEGO GROUP CAN OFFER TO YOU.

THE TUNA YOU ARE LOOKING FORTHE TUNA YOU NEED

“NOTHING GOES TO WASTE WITH TUNA”(POPULAR SAYING)

THE PARTS OF A TUNA

CHEEK

CHIN

COLLARBELLY FLAP

LOIN

LOIN

HEAD MEAT

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Fatty and fibrous, the “morrillo”, as it’s called in Andalusia, is the best part to can or bin in olive oil. On one hand, the high fiber content allow for a longer cooking time. On the other, the high fat content makes for a sublime mouth feel.

Grilled

Escabeche

Stewed

Preserved (olive oil)

Oven (180ºC)

Oven (110ºC)

Pan (230ºC)

Pan (200ºC)

Sous-vide (65ºC)

HEAD MEAT

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COOKING METHODS

PERFECT FOR PRESERVINGThe internal side of the tuna’s face, located near the hearing area, known as the cheek. Being more fibrous and lean than other parts of the tuna, it needs a longer cooking time to make it tender. It is ideal for roasts and stews, for example with potatoes and onions.

CHEEK

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300 g 300 g600 g 600 gper piece per piece

WEIGHT: WEIGHT:

FOR THE GREAT TUNA ROAST

COOKING METHODS

Grilled


Escabeche

Pan (230ºC)

Oven (110ºC)

Pan (200ºC)

Oven (180ºC)

Stew

Sous-vide (65ºC)

BALFEGó. SUSTAINABILITY GUARANTEED

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The chin gives you a lot of scope and after cooking it, it should be shredded. Tasty recipes can be prepared mixing it with rice, pasta or potatoes. Other options might be stewing or roasting it to make macaroni, cannelloni or other stuffing. It also goes well with pastries and pizzas.

Grilled

Stew

Escabeche


Oven (180ºC)

Pan (230ºC)

Pan (200ºC)

Oven (110ºC)

Sous-vide (65ºC)Grilled

Stewed

Escabeche


Oven (180ºC)

Pan (230ºC)

Pan (200ºC)

Oven (110ºC)

Sous-vide (65ºC)

The collar is the bone on each side of the neck which separates the head and the body. It is very fibrous and has little fat, so it requries a longer cooking time than other tuna parts and other fish. It tenderizes best roasted in the oven for 30 minutes at 180ºC.

COLLAR CUTLETSCOLLAR

COOKING METHODS

THE STEAK OF THE SEA

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COOKING METHODS

FOR PASTA, PASTRY AND PIZZA

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1,5 kg 200 gper piece per piece

WEIGHT: WEIGHT:

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COOKING METHODS

JAPAN’S TOROOne of the difficulties in handling bluefin tuna is the cutting. In Japan, rather than a job, it’s an art requiring long years of learning and experience. In order to give everybody the chance to experience the joys of eating toro just as the Japanese do, Balfego serves this product pre-cut in strips.

BELLY STRIPS

Raw

Pan (230ºC)

Escabeche


Raw

Pan (230ºC)

Escabeche


Acidic marinade

Pan (200ºC)

Grilled

Oven (110ºC)

Acidic marinade

Pan (200ºC)

Grilled

Oven (110ºC)

Oven (180ºC)

Stew

Oven (180ºC)

Stew

Tender, fatty and pink, the tuna belly is one of the most delicious and highly regarded parts of the bluefin tuna. It has the most desirable features of Iberian ham and the finest pork belly meat. It is known as “sorra” in Catalan, “ijada” in Spanish and, of course, as “toro” in Japanese. Eating it raw is the best way to appreciate its essence, but it can also be roasted or seared rare.

BELLY FLAP

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COOKING METHODS

TENDER AND PINK

10 Kg20 Kg

Whole pieceWEIGHT:

10cm thickWEIGHT:

1 kg2 kg


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Raw

Escabeche


Pan (230ºC)

Acidic marinade

Pan (200ºC)

Grilled

Oven (180ºC)

Stew

If there is an icon of Japanese cuisine, the color sought by “sushimen” and “sushiya” all over the world, that’s the bluefin tuna loin. In a “maguro” bluefin tuna, the red “akami” is as highly regarded and estimeed as the fillet or the sirloin are in veal and beef. Best eaten raw as sashimi or in sushi and steak tartar.

LOIN

COOKING METHODS

AKAMI

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600 g

WEIGHT:

IN SPOONFULS Watching a “ronqueo”, the cutting of a bluefin tuna, is a unique experience, similar to the cutting of a swine. After quartering the fish, one can see how much delicious red meat is still stuck to the fishbone, which can be patiently spooned out. The day a cutting occurs, everybody joins and enjoys a meal of bluefin tuna in spoonfulls.

NAKAOCHI

COOKING METHODS

Raw

Minimum order

Minimum orderWEIGHT:

5 Kg7 Kg


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Highly regarded in the culinary tradition of the Basque Country, where it’s called “kokotxa”, the chin is the lower extension of the collar. Its fine marble lines make it a tasty and juicy treat.

Oven Grilled

CHIN

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COOKING METHODS

JUICY JOWL

1,5 kg

WEIGHT:

Lightly warmed

What we call the bluefin tuna’s bone marrow is the sinovial liquid that facilitates the movement of the fish’ vertebral discs. It was used first in history in 2003 at elBulli, in recipe #910 of its General Catalogue. It was discovered by chance in 2002 during the preparation by Ferran Adria’s Reasearch Team of a retrospective of their best dishes. It was since used in five recipes by elBulli, between 2003 and 2011. It has a unique texture that cannot be compared to any other tuna product, jelly-like, subtly flavored. Its discoverers warn that this is a very delicate product. It needs to be separated from the backbone very carefully so the thin bag of liquid is kept intact. Any cooking must be subtle, no more than a mere warming, but it can be battered and deep-fried too.

BONE MARROW

COOKING METHODS

A DISCOVERY BY EL BULLI


1,5 kg3,5 kg

WEIGHT:

Raw Tempura

Approx.

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The weights of each product are merely for reference. They may vary depending on the size of each individual tuna.

GROUP BALFEGó

Polígono Industrial Edificio Balfegó s/nL’Ametlla de Mar 43860

Tarragona (Spain)Phone +34 977 047 700

[email protected]

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