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Schon seit ich ihn in meinen Dining establishments verwende, habe ich Komplimente wie “Der beste Fisch, den ich je gegessen habe” von meinen Gästen erhalten.

Pour préparer le sushi, nous demandons une qualité de Cobia moins haute que d’autres poissons. C’est doable d’émincer la viande très finement sans casser les tranches.

Ilsapore fresco e delicato permette di combinarlo facilmente con una grande varietà di ingredienti, anche con quelli che generalmente non utilizziamo per il sushi.

Maito – la parrilla es uno de los métodos de cocción más sabrosos y el pez Cobia de Open up Blue es perfecto para asar a la parrilla. Para nosotros en Maito, ¡la mejor manera de disfrutar la riqueza del pez Cobia es a la parrilla!

There's an inherent pride there … They know how much time, Electricity and appreciate continues to be place into the imagined process across the whole operation, and from a Chef’s standpoint this level of interest is extensively appreciated – All I have to do is regard the enjoy that has brought this solution into my fingers and match that amount of enthusiasm in my tactic… significant-high quality ingredients demand that degree of regard.

Ho iniziato a interessarmi al cobia molti anni fa, conosciuto in Europa col nome di “salmone nero”. Insieme a Bernie Léger, vicepresidente di Open up Blue, abbiamo presentatoquesto pesce a diversi chef stellati Michelin, mettendo in evidenza lagrande qualità e la purezza del prodotto che non contiene ormoni, antibiotici o pesticidi.

In 2007, Open up Blue realized its vision for an offshore operation, and began a quest for the ideal locale, Sophisticated processes, and many normal atmosphere to raise “the ideal fish”.

As chefs and restaurateurs, our responsibility is to be caretakers of our oceans and educators to our clients. Cobia is often a healthy, flavorful and versatile fish Which explains why it is very popular in my cafe. It is just a tasty approach to be hooked on fish.

И их соответственно надлежит корректировать (обслуживать), с тем чтобы избежать, в дальнейшем, дорогого ремонта.

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La cobia salvaje es inconsistente, a veces está disponible, a veces no. Luego me presentaron Open Blue Cobia, que es un producto criado en granjas que es muy consistente y de alta calidad. Por supuesto que es mucho mejor.

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Aunque creo que este es definitivamente el futuro de la piscicultura que sobrevivirá en muchos entornos y continuará permitiéndonos disfrutar de la abundancia del océano, sin amenazar a otros ecosistemas y comunidades pesqueras.

Amo particolarmente la cucina giapponese e quella tailandese, e il Cobia è l’ingrediente ideale for every la realizzazione di piatti di questo genere. Consiglio vivamente di provarlo cotto alla griglia mantenendo la pelle.