BarruFresh takes part in training sessions to showcase the value of Seriola across Catalonia

During March, BarruFresh joined forces with The Kingfish Company and Frigorífics Ferrer with the aim of strengthening the presence of Hiramasa (Seriola lalandi) in the Catalan territory. Throughout several training and commercial support sessions, our partner shared knowledge and practical ideas that inspired the sales team, highlighting the quality and versatility of this fish.

We travelled across the regions of Barcelona, Tarragona and Lleida, visiting some of the most outstanding restaurants. In their kitchens, chefs showcased their ingenuity and creativity, demonstrating the many ways this product can be used: from simple preparations with subtle citrus notes to more technically complex creations such as a mushroom pil-pil that won everyone over.

The chefs invited us to taste spontaneous yet characterful preparations. Here are some of them:

Hiramasa in a light escabeche marinade with olive oil

Hiramasa served over a butter sauce, finished with grated truffle

Skin-on grilled Hiramasa

Hiramasa with strawberries and kimchi, finished with oil and grated lime

Hiramasa served over a mushroom pil-pil sauce

Marinated Hiramasa with a house-made sauce, miso mayonnaise, and grated lime

Hiramasa belly served over a plankton sauce, with cockle juice and a red prawn sauce finished with Chardonnay vinegar

We aimed to fully explore the potential of the product, and it was there that the parpatana—also known as the “wing of the sea”—took on a special role. A fried preparation resulted in a crispy and unexpected outcome, breaking with the traditional perception of this fish, usually associated with raw consumption and encouraging its revaluation.