Open Blue will be exhibiting its ‘ocean to table’ Cobia at this year’s Seafood Expo Global (Panama Pavilion, Hall 11, 2701.) Carefully cultivated in the deep, open waters of the Caribbean Sea twelve kilometers off the coast of Panama, Open Blue has achieved four-star Best Aquaculture Practices (BAP) and was the first cobia producer in the world, to achieve the Aquaculture Stewardship Council (ASC) certification.
Ahead of the Brussels show, Open Blue is pleased to announce that they have been short-listed as one of 4 SeaWeb finalists for the 2018 Seafood Champion Vision category. This global award honors leaders in environmental and socially responsible seafood production. The winners will be announced at the SeaWeb conference in Barcelona in June 2018. Open Blue’s sashimi grade fillet has been selected as a finalist in the Seafood Excellence awards at SEG 2018 for food service.
“Our goal at Open Blue is to transform how the world grows protein. Our innovative approach is to raise and harvest fish miles offshore in their natural ocean habitat in a responsible and sustainable way that honors and protects our sensitive ocean ecosystems and respects the workers and the communities around us.” says Chris Perry, CEO, Open Blue.
A delicious fish with a fresh, clean taste and a large flake, Open Blue Cobia is perfect for bold, ethnic flavors; offering restaurateurs the opportunity to experiment and create exciting new menu items both for raw or cooked applications. Panama’s Top Chef winner, Chef Hernan Correa will be on hand throughout the show, to create delicious tasting samples for Seafood Expo Global visitors at the Panama Pavilion, Hall 11, Booth 2701.