{"id":42115,"date":"2023-07-12T16:53:50","date_gmt":"2023-07-12T14:53:50","guid":{"rendered":"https:\/\/horecamagazine.be\/balfego-bluefin-le-meilleur-thon-de-lecole\/"},"modified":"2023-07-13T10:07:29","modified_gmt":"2023-07-13T08:07:29","slug":"balfego-bluefin-le-meilleur-thon-de-lecole","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/balfego-bluefin-le-meilleur-thon-de-lecole\/","title":{"rendered":"Balfeg\u00f3 Bluefin : un cas d\u2019\u00e9cole"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb2px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_margin=\u00a0\u00bb||50px||false|false\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/07\/Scherm\u00adafbeelding-2023-07-10-om-15.22.07.jpg\u00a0\u00bb title_text=\u00a0\u00bbScherm\u00adafbeelding 2023-07-10 om 15.22.07″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_font=\u00a0\u00bbMontserrat||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#0c2340″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Le thon, et en particulier le thon Bluefin, fait r\u00e9guli\u00e8rement couler beaucoup d’encre. R\u00e9cemment, un thon Bluefin de 278 kilos a \u00e9t\u00e9 vendu au Japon pour 3 millions d’euros. La question est de savoir si le nouveau propri\u00e9taire a pu retracer l\u2019endroit exact o\u00f9 le poisson a \u00e9t\u00e9 p\u00each\u00e9 et s’il l’a \u00e9t\u00e9 de mani\u00e8re durable. Car un flou obscur de surp\u00eache et m\u00eame d’esclavage moderne plane sur la chair de thon grasse et parfum\u00e9e servie dans de nombreux restaurants (\u00e9toil\u00e9s). Heureusement, se procurer du thon sur le march\u00e9 belge, sans culpabilit\u00e9, devient de plus en plus facile gr\u00e2ce \u00e0 l’offre de thon Bluefin Balfeg\u00f3. Nous nous sommes entretenus avec Freddy Bout, propri\u00e9taire de Fredimare et distributeur du thon Bluefin Balfeg\u00f3 au Benelux.\u00a0<\/strong><\/p>\n

P\u00eache ill\u00e9gale et esclavagisme moderne<\/strong><\/h4>\n

Reconnaissez-vous les probl\u00e8mes li\u00e9s \u00e0 la surp\u00eache et \u00e0 l’absence d’\u00e9tiquetage clair lorsqu\u2019il s\u2019agit de thon Bluefin ? Freddy : \u00ab\u00a0Il est vrai qu’une grande quantit\u00e9 de thon non enregistr\u00e9 arrive sur le march\u00e9. Les restaurateurs ne sont donc pas en mesure de d\u00e9terminer avec certitude comment le thon qui se trouve dans leur assiette est arriv\u00e9 jusque-l\u00e0. Et cela n’est pas anodin. De la p\u00eache ill\u00e9gale \u00e0 l’ajout d’hormones, de colorants, etc. Vous n\u2019avez pas id\u00e9e\u00a0! Cette situation a engendr\u00e9 une demande de thon durable, avec une vision claire de l’ensemble de la cha\u00eene. De la capture \u00e0 l’alimentation en passant par l’abattage et le transport. En d’autres termes, un produit honn\u00eate et bon. Nous avons cherch\u00e9 et nous sommes arriv\u00e9s en Espagne. Dans l’entreprise familiale Balfeg\u00f3, \u00e0 deux pas de Barcelone.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

Des informations pertinentes<\/strong><\/h4>\n

Balfeg\u00f3 semble unique au monde de par sa fa\u00e7on de faire. Une durabilit\u00e9 prouv\u00e9e et la possibilit\u00e9 de contr\u00f4ler les thons livr\u00e9s. Freddy : \u00ab\u00a0Dans le monde de la p\u00eache, il est important de garder les yeux ouverts, raison pour laquelle j\u2019ai voulu tout contr\u00f4ler moi-m\u00eame. Pour ce faire, j’ai tout simplement suivi l’ensemble du processus avec la famille. Lors de la capture, il est d\u00e9j\u00e0 apparu clairement que la p\u00eache au thon est prise tr\u00e8s au s\u00e9rieux. Chaque poisson est mesur\u00e9, test\u00e9 microbiologiquement et inspect\u00e9 minutieusement. Les donn\u00e9es sont imm\u00e9diatement trait\u00e9es sous l\u2019\u0153il attentif d\u2019inspecteurs. Chaque poisson est ensuite enregistr\u00e9 dans un syst\u00e8me international jusqu’\u00e0 l’abattage et le transport. Chaque pi\u00e8ce de thon livr\u00e9e peut ainsi \u00eatre retrac\u00e9e jusqu’au moment et \u00e0 l\u2019endroit de sa capture, gr\u00e2ce \u00e0 un code QR fourni, et ce avec toutes les responsabilit\u00e9s int\u00e9rimaires.\u00a0\u00bb<\/p>\n

Des chefs \u00e9toil\u00e9s<\/strong><\/h4>\n

Un chef peut ainsi laisser ses clients scanner eux-m\u00eames le code QR afin de d\u00e9couvrir sur quel bateau le poisson a \u00e9t\u00e9 p\u00each\u00e9, o\u00f9 il vivait, sa taille, son poids, son pourcentage de graisse, etc. Le tout sans interf\u00e9rence de la part de toutes sortes d’autres parties. Freddy : \u00ab\u00a0C’est exact, nous travaillons en tant que distributeur, nous n’avons pas le droit de d\u00e9couper le thon nous-m\u00eames, tout est fait en Espagne pour que la cha\u00eene reste ferm\u00e9e. Les chefs et les restaurateurs nous commandent le thon et Balfeg\u00f3 l’abat sur commande dans les 24 heures. Tout le thon est ensuite exp\u00e9di\u00e9 directement d’Espagne avec mention du nom du restaurant et nous nous chargeons de la distribution jusqu’\u00e0 la cuisine. Nous livrons dans toute la Belgique et les Pays-Bas, quelle que soit la situation g\u00e9ographique du client. Je suis surpris chaque jour par le nombre de chefs int\u00e9ress\u00e9s et nous n’h\u00e9sitons pas \u00e0 leur rendre visite.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

Des langoustines<\/strong><\/h4>\n

Mon aventure Horeca a commenc\u00e9, voici un an et demi, en collaboration avec Jeffrey Laarberg, alors chef du Pristine, aujourd’hui du Pure C, qui \u00e9tait \u00e0 la recherche de langoustines de la meilleure qualit\u00e9. Aujourd’hui, nous livrons quotidiennement ces langoustines \u00e0 de nombreux chefs (\u00e9toil\u00e9s) de la c\u00f4te jusqu\u2019au Limbourg. Nous nous concentrons sur une petite gamme de produits de qualit\u00e9, \u00e0 laquelle nous ajoutons r\u00e9guli\u00e8rement de nouvelles choses. Pourvu que ce soit bon. Le fait que nous soyons une petite entreprise familiale nous rend forts, rapides et fiables. Nous aimons les lignes de communication courtes et claires. Je suis joignable 24 heures sur 24, 7 jours sur 7, et je suis heureux d’\u00eatre l\u00e0 pour le client. Nous disposons \u00e9galement d’une boutique en ligne, qui vous permet de commander quand et o\u00f9 vous le souhaitez.<\/p>\n

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Fredimare<\/span><\/h4>\n

www.fredimare.com<\/a><\/strong><\/span><\/p>\n

T\u00e9l\u00e9phone :<\/span>\u00a0+31 85 0207885<\/a>
<\/span>E-mail :<\/span>\u00a0info@fredimare.com<\/a><\/span><\/span><\/p>\n

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(publireportage)<\/em><\/p>\n

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Le thon, et en particulier le thon Bluefin, fait r\u00e9guli\u00e8rement couler beaucoup d’encre. R\u00e9cemment, un thon Bluefin de 278 kilos a \u00e9t\u00e9 vendu au Japon pour 3 millions d’euros. La question est de savoir si le nouveau propri\u00e9taire a pu retracer l\u2019endroit exact o\u00f9 le poisson a \u00e9t\u00e9 p\u00each\u00e9 et s’il l’a \u00e9t\u00e9 de mani\u00e8re […]<\/p>\n","protected":false},"author":5,"featured_media":42081,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-42115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nBalfeg\u00f3 Bluefin : un cas d\u2019\u00e9cole | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Balfeg\u00f3 Bluefin : un cas d\u2019\u00e9cole\" \/>\n<meta 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