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#News

Balfegó launches a new gastronomic challenge to raise awareness about sustainability in restaurants

With the slogan 'Be the change you want to see', the Balfegó campaign seeks to raise awareness, to spark a moment of reflection so that, companies and chefs can assess...

7 January 2022
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#News

Raw bluefin tuna: How long must a piece be aged to reach the optimum point?

Fresh raw ingredients is key to quality cuisine, but fresh does not always me...

28 September 2021
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#News

A swim with a tuna feast

Five generations of fishermen endorse the legacy of one of the most establish...

26 August 2021
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#News

FACYRE recognizes Balfegó’s commitment to sustainability with the Cubí award

5th edition of the FACYRE awards for gastronomic excellence THE SPANISH FE...

21 June 2021
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#News

Eating sustainable and quality fish has never been so easy

"Fish is one of the healthiest protein sources that we can include in our die...

6 July 2020
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#News

Japan looks to Balfegó’s management system for the recovery of the species

According to ISC scientists, overfishing threatens the species throughout the...

18 December 2019
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#News

The Culinary Institute of America visits Tunateca Balfegó to learn about the morphology and gastronomic value of bluefin tuna

A delegation from the Culinary Institute of America (CIA) in New York, a priv...

1 August 2019
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