Through a cell phone, diners can tell if the bluefin tuna that they are 'enjoying' is "legal and sustainable," said Jorge Rodrigalvarez, the press spokesman for the Catalan company.
The main objective is to promote sustainable fishing of species subject to quotas such as tuna, to combat overfishing and ensure the future of the species, reports the EFE news agency.
To raise awareness of the denomination of the digital origin system BIDI, Balfegó invited a group of journalists to witness the proccessing of 140 kilograms of tuna from a fish farm in the Mediterranean.
Two cooks, - Paco Roncero and Ricardo Sanz of La Terraza del Casino de Madrid and Restaurante Kabuki, respectively - were responsible for cooking the tuna a day earlier.
Participated in the ceremony around 400 people, among whom were the Minister of Agriculture, Fisheries, Food and the Environment of Catalunya, Josep Maria Pelegri, the Secretary General of the International Commission for the Conservation of Atlantic Tunas (ICCAT), Driss Meski, and the incumbent Secretary General of Marine Affairs, Alicia Villauriz.
At the event, the general director of Balfegó, Juan Serrano, stressed the shared responsibility of all members of the marketing chain and those consuming tuna.
"It should be made aware that there is a collective responsibility of all those involved in the value chain to ensure that our fish comes from a sustainable sea and reached a responsible consumer," Serrano told 7canibales.com.
The cooks transformed the tuna into sashimi, ham, tuna steak risotto with peas and cherries and belly tuna tataki with white garlic honey and olive oil, among other dishes.