We launch the new Balfegó bluefin tuna tablette frozen at -60ºC

• This new format, specifically for Japanese cuisine and haute cuisine, is frozen using Japan Grade at -60ºC.

• The tablette guarantees Balfegó quality and optimal texture, while preserving the color and flavor of authentic bluefin tuna.

At Balfegó, we’ve launched our new frozen bluefin tuna tablette, at -60ºC, designed to revolutionize professional kitchens. This new product, which has been launched thanks to the versatility and capacity of our recently opened facilities, has a clear objective: to offer a practical, high-quality solution adapted to the demands of haute cuisine.

The new tablette is presented in 250 gr pieces, deep-frozen at -60°C under the Japan Grade standard, ensuring the full preservation of the flavor, texture, and color of the Balfegó bluefin tuna. This format is designed to optimize kitchen work, reduce waste, and guarantee impeccable results in every dish. The tablette are presented in 3- and 5-kilo boxes for restaurants and hotels seeking operational efficiency without sacrificing excellence. Each piece fully preserves the traceability, sustainability, and quality that distinguish our brand. With this product, at Balfegó we reaffirm our commitment to total quality and precision cooking.

The addition of tablette to our catalog responds to a growing demand from the professional market, which seeks practical, sustainable products with absolute guarantees. The tablette is a format that refers to a rectangular, compact, and uniform cut, highly appreciated for its ease of handling and precision when slicing. Although traditionally linked to Japanese cuisine—sashimi, nigiri, tataki—its versatility makes it the ideal raw material for ceviches, carpaccios, or contemporary creations of global inspiration.

This launch represents another milestone in our strategy of innovation and excellence. Our new facilities not only expand our production capacity but also ensure absolute control of the entire process: from slaughter using the ikejime technique—which minimizes animal stress and preserves meat quality—to immediate freezing, filleting, and packaging in a controlled atmosphere.

With this new product, at Balfegó we’re taking another step forward in our total quality strategy. For the brand, quality isn’t just a slogan, but a cross-cutting philosophy. From sustainable fishing in the Mediterranean, to controlled feeding in its breeding ponds off L’Ametlla de Mar, to the final processing of each product, everything is geared toward offering bluefin tuna of culinary excellence, sustainability, and safety.