Following an investment of £35 million, Balfegó Grup, a world leader in fishing, aquaculture and bluefin tuna marketing, opened its new facilities in L’Ametlla de Mar on 22 April 2025. The new 12,000-square-metre complex replaces the previous facility, which was destroyed by fire in 2018. It is now the world’s most advanced bluefin tuna processing plant.
These new facilities not only double Balfegó’s processing capacity, but also expand its range of products and preparations, including carpaccio, sashimi and tartare, for the professional and mass markets. Equipped with state-of-the-art technology, the facilities allow for the automation of processes, maximisation of efficiency and reduction of consumption, while guaranteeing the highest quality products — the hallmark of the brand.
The company expects to close the 2024 financial year on 30 April with a turnover of €107.6 million and 335 employees, consolidating growth estimated at around 15% in human resources with the opening of the new complex. The complex houses areas for cutting, filleting, freezing, preservation, packaging, logistics and distribution, as well as offices and a renovated gastronomic experimentation centre which is larger and more outward-looking than the previous one.
Environmental and social commitment
The new facilities reinforce Balfegó’s commitment to environmental and social sustainability by integrating energy efficiency criteria, the use of renewable energies, the optimisation of water resources, and environmental control systems. The company was the first in the Spanish fishing sector to obtain B Corp certification in 2024 and has begun the process of certifying the plant under the international BREEAM sustainable building standard with the aim of achieving the highest rating. This is all part of Balfegó’s commitment to reducing its carbon footprint by 46% by 2030.
According to Juan Serrano, Balfegó’s CEO, “Our new headquarters marks a turning point in the production and processing of bluefin tuna. We now have safer and more versatile facilities that will enable us to combine science, gastronomy and technology to supply kitchens in over 45 countries where we operate”.
A gastronomic experimentation centre
The complex includes a culinary laboratory for chefs, researchers and catering professionals, designed for gastronomic experimentation. This space enables the development of new techniques, recipes and applications for bluefin tuna, and fosters collaboration with cooking schools, R&D centres, and emerging national and international chefs.
Thanks to this expansion, Balfegó will be able to increase the capacity of its gastronomic events and reinforce the role of the experimental centre as a hub for culinary training and innovation. This is in line with other company initiatives, such as the Tunateca Balfegó in Barcelona, the international Chef Balfegó competition, the ITAMAE Balfegó professional sushi championship and the Balfego WTalent scholarship for aspiring young chefs.
Juan Serrano adds: ‘We are taking a very important step towards contributing to a more ethical, inclusive and sustainable economy. We want our activity to have a positive impact on people, the environment and our community. With these facilities, we are contributing to improving the socio-economic fabric of our region, Tarragona, and our sector.”
About Balfegó
Balfegó is a family of fishermen from L’Ametlla de Mar that has been involved in bluefin tuna fishing since the 1980s. The company has become a world leader in the capture, study, marketing and promotion of bluefin tuna. The tuna are kept in pools off the coast for a year, where they feed exclusively on wild fish. They are harvested at their optimum fat content when ordered by customers. This method guarantees a stress-free, gastronomically excellent product, served in the world’s best restaurants.
