The ancient Japanese art of cutting a bluefin tuna specimen –  Kaitai Show – Balfegó 

During the 8th edition of The Best Chef Awards at the “Food Meets Science” conference, Jamal Debdi Merabet Masaudi & Joan Grau from Balfegó, a renowned Spanish tuna company with roots tracing back to the 19th century, captivated audiences with a kaitai show—a traditional Japanese demonstration of tuna cutting. As a fifth-generation family-run business, Balfegó has built a reputation on deep expertise and a commitment to both quality and sustainability. This event offered culinary professionals a unique look into Balfegó’s dedication to providing the world’s finest bluefin tuna, along with the artistry required to handle and prepare such an exceptional fish.

Balfegó’s contribution to the tuna market has been transformative. Unlike traditional practices, which offer fresh tuna only from April to September, Balfegó’s innovative approach ensures that high-quality bluefin tuna is available year-round. They have mastered the art of fishing tuna alive and raising it to sustain peak fat content and texture, delivering consistency that chefs worldwide rely on. Now supplying fresh tuna at a stable price in over 45 countries, Balfegó caters to a global clientele with precise adjustments, such as modifying fat levels according to each country’s preferences. This versatility has positioned them as the preferred supplier for some of the world’s top restaurants.

During the presentation, Joan Grau explained the diversity of the tuna family, covering the habitats and characteristics of eight species of Thunnus, including the popular yellowfin, albacore, and bigeye tuna. Balfegó exclusively harvests bluefin tuna, a species prized for its flavor, size, and texture. The bluefin used in the kaitai show weighed 369 kg, caught just eight days prior to the event, showcasing its remarkable freshness. Bluefin tuna is known for its strength and agility, able to swim at speeds up to 70 km/h and reaching over three meters in length, necessitating skilled handling and considerable manpower.

The kaitai show itself was a masterclass in fish butchery, with the Balfegó team cutting the massive tuna into various sections, each exhibiting unique colors and textures. The demonstration highlighted that each part of the tuna is suited to different cooking techniques, such as grilling, roasting, and serving raw, depending on the flavor and fat content. Attendees learned the nuances of preparing dishes like carpaccio and sashimi, with each cut benefiting from specific methods and temperatures to bring out its best qualities.

A fascinating insight was shared on the need for the tuna to be rested for 72 hours before consumption, as it becomes more tender and chewable over time. By offering audiences this rare, in-depth look at the preparation process, Balfegó illustrated the marriage of tradition and art that defines their approach to tuna.