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#News • 1 August 2019

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 private American university specialising in Culinary Arts Education, has visited  Tunateca – the first space in the world dedicated to bluefin tuna – with the aim of delving into the morphology of this species, learning first-hand about the concept of sustainable fishing and the maturation process used by the company, and discovering the vision and gastronomic creations of the team led by Ekaitz Apraiz, executive chef and manager of the space created by the Balfegó family.


For this, the members of the CIA witnessed a Kaitai, traditional Japonese gutting, of a 150 kilos specimen, carried out by Nobuyuki Tajiri, while a spokesperson detailed characteristics and specificities of the species and fishery, during which they sampled popular tuna cuts.

After the Kaitai, the members of the CIA took an authentic culinary journey of this gastronomic jewel through a sampling menu with exclusive tuna creations, whether raw, marinated, baked or as a basic ingredient of rice and stews, showing the innumerable flavors, textures and sensations created by the Balfegó bluefin tuna.

“With this visit it is clear once again that we are not a typical restaurant, we are an informative center where we explain and teach customers, as well as everyone who comes, what the eastern Atlantic and Mediterranean bluefin tuna (Thunnus thynnus) is, its nuances of flavor, its culture, its characteristics, its life cycle… so that they have greater knowledge and choice”, explains the chef.

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