The perfect combination
Akami, which means 'red meat' in Japanese, is found in the inner part of the loin, next to the backbone. Its red colour and intense flavour are its main characteristics. Chutoro has a fat content between that of akami (lean) and otoro (the belly, fatty) and means 'medium tenderness'. It is the outer part of the loin, very close to the skin. It is characterised by its pink colour and oiliness. The combination of akami and chutoro is the hallmark of authentic bluefin tuna (hon maguro). It is praised by sushi chefs around the world. Chefs have endless culinary possibilities with this duality of colour and texture.
Balfegó is the fifth generation of fishermen from L’Ametlla de Mar, a town in the northwest Mediterranean Sea with a strong fishing tradition.
The company has managed to transform the traditional fishing of this species to become the world's leading company in catching, feeding, studying and marketing bluefin tuna in accordance with an innovative and sustainable business system, both socially and environmentally.
Today, Balfegó bluefin tuna can be found in the best cuisine in more than 40 countries.