95 © 2017 2019 BLUEFIN TUNA Bluefin tuna is highly prized, particularly for sushi and sashimi. Its value and popularity led to overfishing; much care and precaution has been taken to preserve the tuna populations. Conservation efforts, including very stringent catch limits, have helped to restore eastern Bluefin populations in the Mediterranean. Balfego is the world leader in sustainable Bluefin. The tuna are captured and transported to live in swimming pools off the coast of L’Ametlla De Mar, Spain. They’re fed a natural diet of different fish, similar to what they eat in the wild, and are never supplemented with fillers or chemicals. Individually harvested to order at their optimal level of fatness guarantees the unmistakable appearance, texture and flavor. Unlike other tuna farms, these Bluefin are also as close to wild-caught as possible, living in the pools for three months to one year maximum. Every cut in this program is fully traceable from sea to plate, accompanied with all the legal documents and other pertinent information, including when and from what pool it was harvested, the fisherman who caught it, and what the fat content is. Known as “maguro” in Japanese, Bluefin tuna is especially prized for sushi and sashimi preparations and is most known for its fatty belly (“toro” in Japanese). The primary cuts of Bluefin are classified and named based on color and fattiness: the pinker the flesh, the fattier (and more tender) it is. BACK LOINS (AKAMI) Most often simply called the loin, the back loin is known as “akami” in Japanese, which translates to “red meat.” The crimson color indicates there’s less fat in the loin and gives this cut a firm texture. The loin is mostly commonly sliced and served as sashimi or nigiri (thin slices pressed on top of a small portion of sushi rice). BUTCHER INFORMATION: Cut from close to the spine on the “back” or upper portion of the fish. COOKING/PLATING TIPS: Most commonly served raw for sashimi or sushi, the loin can also be served in escabeche, lightly seared or grilled. MENU TYPE: High Price Point. Traditionally found on Japanese menus for sashimi & sushi, Bluefin is also ideal for fine dining & seafood restaurant menus.