Since its creation, Balfegó – a leading company in the fishing, study and marketing of bluefin tuna – has devoted a great deal of resources to researching and disseminating this gastronomic jewel. Due to its innovative nature, each year it carries out various research and experimentation projects through its R&D&I department and its gastronomic area, Tunateca.

One of the most outstanding projects was the study on the maturation and lifespan of bluefin tuna. We will learn (in practical terms) about the different stages of maturation and the keys to reaching their maximum expression with regard to texture and flavour depending on their culinary application.

But their findings in 2019 won’t end there. To complete the presentation, we will end with a cooking show and tasting of some of their latest creations with parts of the tuna that are less common and even unknown.