Presentation
The (re)evolution of red tuna: gastronomy, sustainability and health
Sponsored by Balfegó
Balfegó is back at Gastronomika, this time around with three friends and chefs who will be presenting new recipes with new sections of the sea's "pig".
A showcooking session by Paco Roncero, Hideki Matsuhisa and Ekaitz Apraiz will present recipes with hitherto unused parts of red tuna. And Tunateca, the tuna restaurant in Barcelona, alongside Balfegó's Innovation and Sustainability department, will also be presenting a pioneer study on red tuna's selenium and mercury content.
A talk based on the circular economy, sustainability and health.
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