Balfegó in Salón Gourmets 2024

From April 22 to 25, Balfegó was present at the 37th edition of Salón Gourmets, establishing itself as the reference space for Bluefin Tuna for the 106,923 professional visitors who visited what is already considered the most exclusive Quality Food and Beverage Meeting of Europe.

With the format that already characterizes Balfegó’s presence at all gastronomic fairs and congresses, we received chefs and business people from the hospitality sector, creating a space for meeting, consultation and conversation where visitors could try different cuts of Balfegó Bluefin Tuna.

Balfegó’s team of sushi-chefs prepared a sushi board where the loin and belly, raw and with a slight touch of heat, showed the excellence of this base product in Japanese cuisine.

A chutoro or akami carpaccio with miso vinaigrette and nori seaweed was the first proposal by chef Rafel Muria from the Quatre Molins restaurant (Cornudella de Montsant), with a MICHELIN Star, who together with his kitchen team were responsible for the preparation of different dishes. This carpaccio represents a great saving in time and service for restaurants and hotels since it arrives cut and frozen to the kitchens, it only has to be put on a plate to be prepared in seconds, all that remains is to add the dressing or the chef’s touch.

Another elegant proposal was the Loin Tataki with leek, wasabi and crème fraîche. The Balfegó Bluefin Tuna loin has been awarded the highest score of the Superior Taste Award by the International Taste & Quality Institute with three gold stars that accredit an ‘exceptional flavor’. It combines two tones that give it a unique personality, the redder akami on the inside, and the chutoro on the outside. In Sashimi, nigiri, maki, tartar, carpaccio, tataki… Balfegó quality allows for delicate raw preparations full of flavor and recipes cooked with power, incredibly tasty.

Next, Muria prepared this Panacotta made with a Ramen base with turnip and boletus in vinegar…

…the dish is prepared with the new Balfegó Stocks 2.0 as a base element, now with a redesign of the packaging in the doypack version. The new packaging is now more manageable and adaptable with the aim of reducing dish preparation times in the kitchen and taking up less storage space. In addition, it guarantees homogeneity in product quality and greater resistance during transport and use.

The Chin Terrine with corn soup and pico de gallo was another dish that caused a sensation. The chin is a cut of tuna ideal for baking, grilling, stewing, stewing or confit. Cooking with these techniques will make the fibers and cartilage become honeyed. It can also be presented inside rice, shredded or in a whole piece. It is accompanied very well by flavors of depth, of the sea and mountains, in the case of the stews.

With an Asian influence, the head meat dimsum with ramen consommé put the use of the new Balfegó funds on the plate again, accompanying the exceptional cut of the bluefin tuna head meat, located on the top of the fish, just between the head and The beginning of the loin is an area that has a good fat index, like the belly, but we must remember that the fats in bluefin tuna are unsaturated, they help prevent diseases since with their contribution the amount of fat can be reduced. cholesterol or triglycerides. Regarding its organoleptic qualities, we are talking about a piece with all the flavor of Balfegó bluefin tuna and that also retains its firmness despite its sweetness and softness. It is perfect combined with acids that compensate for the delicious and silky presence of fat, such as pickles or fruit preparations.

With a more meaty touch, which reminds us in shape and texture of pork cheeks, we find in the dish of Cheek with tuna bone sauce and potato parmentier, a fibrous part of the tuna that is prepared very well on the grill at low temperature, grilled or stewed and stewed. We find this sensational cut on the inside of the tuna’s face.