Balfegó bone marrow -60°C
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Take advantage of the freshest catch
Ordered before Monday 12:00 CET
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Catch and passion
Straight from the depths -
Quality and refinement
Excellence in workmanship -
Professional and reliable
Quality in every delivery
Bone marrow is the synovial fluid that allows the movement of the vertebral discs in tuna. It was first used in 2003 at Ferran Adrià's El Bulli restaurant. It has a unique texture and a subtle flavor. It requires gentle cooking, such as poaching, battering, or frying. It is also ideal to eat raw, in tempura, or to make sauces with.
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WHAT OUR TUNA DESERVES
A fish of this caliber deserves more than just a spot on the plate. It deserves care, craftsmanship and respect. From sustainable catch to precise preparation and flawless presentation, every part of the tuna truly shines in the hands of a chef who understands its value.
