Eating sustainable and quality fish has never been so easy
“Fish is one of the healthiest protein sources that we can include in our diet, and it is an essential part of the Mediterranean Diet and of our varied gastronomic culture.
During the lockdown caused by the COVID-19 pandemic, both fishmongers and fishing companies remained close to consumers, helping them to be able to continue buying this food even in hard times. For this they developed channels that have been little used until now, such as sales by telephone and online buying.
A good example is the company Balfegó, specialized in fishing, aquaculture and trade of bluefin tuna, which launched its online store in the midst of the COVID-19 crisis to bring its bluefin tuna to individuals throughout the peninsula, which from the beginning stood out for having a seal of sustainability, traceability and nutritional and health guarantee.
Regarding traceability, it should be noted that Balfegó has a pioneering process that allows each of its tuna and its parts to be individually identified and accredited. In addition to this, its customers can also obtain certificates attesting to the quality, microbiological analysis and fat percentage of the products purchased and the final consumer can find out how far the tuna has travelled from the sea to table.
This system, in addition to offering a guarantee of the maximum quality, makes it possible to certify that the tuna has been caught according to the regulations that guarantee the continuity of the species, respecting the limits established by the relevant international organizations.
Now, as we are returning to normality, and after a successful fishing season, it returns to the market strengthened and renewed after taking advantage of the lockdown period to think through various modernization projects and improvements in the commercial , sustainability and digital areas. In addition to consolidating the aforementioned online store, Balfegó plans to launch an app for immediate orders that is also a two-way communication channel with its customers, and the modernization of its product catalogue: digital, versatile and with more content.
As for sustainability-related improvements, the revamping of its packaging is worthy of note, replacing the current polystyrene with a more sustainable material – cardboard.
In addition to this, another objective is to unify the Bluefin Tuna Days throughout the peninsula, which this year will take place from July 10 to 26 in the best restaurants in various cities and towns throughout Spain.
To present all the initiatives in this new stage, to its customers and to the rest of the catering world, Balfegó organized a gastronomic event on the terrace of the Pedro Larumbe restaurant, in Madrid, which brought together the big names of our cuisine. The presentation included the Kaitai –a traditional Japanese quartering– of a 200 kilogram bluefin tuna, which was carried out by the Japanese master Nobuyuki Tajiri, and featured gastronomic commentary from chefs Mario Sandoval (Coque**), Ricardo Sanz (Grupo Kabuki****) and Ekaitz Apraiz, chef and manager of Tunateca Balfegó.
Years ago, Balfegó chose gastronomy as the best option to bring its product to the tables of Spanish consumers. Some of the events organized by the company around this valued species are the International Professional Cooking Competition ‘Chef Balfegó’, which rewards and recognizes the best chefs who work with and prepare bluefin tuna; the innovative Tunateca gastronomic space, or the aforementioned Gastronomic Days.
How to get the highest quality tuna
Balfegó, founded in the 80s by Manel and Pere,