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#News

The optimal percentage of Balfegó bluefin tuna fat makes it the best in the world

At an international level, Bluefin tuna is one of the most appreciated products in haute cuisine. It has both the protein and fat from the sea, a healthy fat rich...

7 March 2022
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Mediterranean bluefin tuna is an example of the sustainability plan’s success

Balfegó, boasting an environmental sustainability certificate, has always led...

15 February 2022
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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 t...

7 January 2022
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This is how we spent the MICHELIN Gala 2022

The most prominent and renowned guide in the gastronomic world, Michelin Guid...

16 December 2021
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Balfegó at San Sebastián Gastronomika 2021

21 San Sebastián Gastronomika 2021 once again brought together professiona...

21 November 2021
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Balfegó joins the Chefs for Children initiative

For yet another year, Chefs for Children brought together 29 Michelin-starred...

3 November 2021
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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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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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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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