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Tivoli La Caleta brought together more than a hundred guests at the cutting of a Balfegó bluefin tuna 194 kilos and 1,87 metros
The Canary Islands have attended for the first time one of the most recognizable rituals of Japanese gastronomic culture linked to tuna. Tivoli La Caleta Tenerife Resort, in Costa Adeje, hosted the first Balfegó bluefin tuna Kaitai held in the Islands, with a copy of 194 kilos and 1,87 meters in length as protagonist.
More than a hundred guests related to the hotel industry, the restoration, The company and the media followed a demonstration that allowed them to see up close how a tuna of these dimensions is cut up and, above all, How gastronomic use changes according to each cut.
Kaitai is precisely that: a cutting performed in front of the public that, beyond the visual component, serves to explain the anatomy of the fish, differentiate its parts and show the culinary possibilities of each of them.
From the noblest cut to comprehensive use
The demonstration was led by Jorge Quintela, executive chef of Tivoli La Caleta, together with the Balfegó and Antonio de Miguel team.
During the disassembly, both the most well-known and appreciated pieces and other less common ones were shown., emphasizing the comprehensive use of bluefin tuna. A product especially associated with haute cuisine, but whose richness goes far beyond the cuts that have achieved greater popularity among the public.
The event thus allowed us to approach tuna not only as an ingredient, but also as a product that requires technical knowledge: where to cut, What texture each area offers and what culinary treatment allows you to get the best out of each piece.
Tras el Kaitai, the activity moved to SEEN by Olivier Tenerife, where a cocktail designed for the occasion was served with Balfegó bluefin tuna as the common thread.. Different preparations allowed you to try cuts, textures and different ways of interpreting the same product.
Ten days with tuna as the protagonist
The meeting is not limited to a single day.
The Kaitai also serves as a starting point for the Tivoli La Caleta Tenerife Resort Tuna Week, scheduled between 25 of September and 4 October, and designed to continue showing the culinary possibilities of bluefin tuna.
Among the planned proposals is a special tasting menu at Yakuza by Olivier, the establishment's Japanese restaurant, where the product will be integrated into different Japanese-inspired preparations.
The initiative also fits into an increasingly visible trend within hotel catering in the Canary Islands.: convert gastronomy into something more than a complementary service to accommodation and use it to generate experiences capable of attracting in themselves.
In this case, the combination of Japanese technique, gastronomic product and dissemination has served to introduce to the Islands a format that until now had not been celebrated in the Canary Islands.
And also to remember that, in front of a tuna weighing almost two hundred kilos, the spectacle can attract attention first, but the really interesting thing begins when the knife appears.
