Open Blue’s Cobia achieves Good Alternative ranking from Monterey Bay Aquarium’s Seafood Watch

PANAMA – Conscientious seafood fans can confidently include Open Blue’s cobia on their menus now that Seafood Watch has recognized it as a Good Alternative in their ranking of seafood sustainability.

The ranking is the result of significant research and proactive measures taken by the company primarily around their feed and reducing the amount of fishmeal and fishoil required to raise healthy cobia in the deep waters off the coast of Panama.

“We are leading the way in raising cobia sustainably – improving in our feed is just one area that we’re showing how well Open Blue can raise these fish using unique technology and our diligent attention,” said Chris Perry, CEO, Open Blue.

Monterey Bay Aquarium’s Seafood Watch has been a leader in providing science-based recommendations for sustainable seafood since it began nearly 20 years ago. As a relatively new species to aquaculture, cobia had previously not been recommended because of the feed ratio required to raise the fish. Open Blue’s demonstrated ability to quickly reduce the ratio and commit to continued improvement allowed the Seafood Watch administrators to improve the rating.

This ranking, combined with the four-star Best Aquaculture Practices (BAP) certification earned last month by Open Blue, shows the company’s commitment to sustainability. Open Blue cobia products are also Global Gap, Friend of the Sea and BRC certified.

“We are extremely proud of everyone on the team who helped to make this happen – it takes all of us to ensure that we are offering a great product that is also safe for the environment and beneficial to the communities where it is raised,” said Perry.

Open de France de Sushi

Open Blue Cobia proudly sponsors Europe’s Premier Sushi Competition.

Open Blue is honored to be one of the sponsoring companies for a national competition taking place on Monday, October 2, 2017, to find the best sushi chef in France.

Open de France de Sushi is a unique competition that brings together 12 top Sushi chefs from all areas of France to compete in 3 separate events in one day. Hosted by Michelin starred chef Thierry Marx at his culinary school ‘Cuisine Mode d’Emploi’ in Paris, the aim of the competition is to promote the art of Sushi and good practices of raw seafood preparation among professional chefs and the general public. The winner of the competition will receive a grand prize of a trip to Japan.

Open Blue Cobia is a premium, sashimi grade white fish. Vertically integrated from hatchery to its open ocean farm to at-source processing, Open Blue produces a high quality, pure product that is highly rated by sushi chefs and consumers. This competition represents a great opportunity for Open Blue to showcase it is award-winning, Best New Foodservice Product from this year’s Seafood Expo North America, specifically launched for the sushi market.

In recent consumer focus groups, Open Blue’s cobia outperformed other competitive sushi species on taste, appearance, and texture.

Bernard Leger, Executive VP Sales Open Blue, comments, “Our individually frozen sashimi Cobia fillet is ideal for the sushi market. Cobia has a delicate flavor and its firm texture slices easily for sushi and sashimi applications. This gives a significant yield benefit to the Sushi chef as Cobia can typically be sliced in 8-10g slices, generating excellent plate coverage.”

Chef Andy Matsuda, Master Sushi Chef from the Sushi Chef Institute in LA says, “Cobia meat is beautiful and white. There is no smell, no color change, and no texture change and is much easier to use than other fish.”

Bernard concludes, “Open Blue is delighted to sponsor Open de France de Sushi. Traditional French cuisine is rightly revered across the world, but for the younger consumer, sushi is fast becoming seen as a healthy and convenient choice.”


Open Blue exhibits at major Asian expo

Open Blue had the pleasure to exhibit at the Asian American Expo this month in Pomona, California. For over twenty years the Asian American Expo has been the leading trade show catering to the Asian market in America. This year the show saw over 100,000 attendees and Open Blue Cobia was a huge success with end consumers and buyers alike.


Open Blue exhibits at top Belgian restaurant show

Open Blue had the pleasure to exhibit at the Horeca Expo last month alongside  Ocean Mareé and ISPC. Held in Ghent, Belgium, the Horeca Expo is the top event for food service outlets and caterers that showcase innovative, unique and premium offerings such as Open Blue Cobia.

Open Blue Exhibits at ACF National Convention

Open Blue exhibited at the American Culinary Federation’s National Convention this past month in Kansas City. Over 1000 attendees made up of culinary and food professionals, were the ideal audience for Open Blue Cobia as a premium whitefish with incredible culinary versatility.


Open Blue Marks European Launch with Parisian Reception

Open Blue had the pleasure of hosting a reception in May for the most elite chefs in Paris, including many honored with the distinguished title of “Meilleur Ouvrier de France” (Best Culinary Craftsman of France) Renowned chef, Gérard Sallé (MOF), highlighted Open Blue Cobia’s culinary versatility

Signup Openblue
Sign up for our latest news and recipes!
Signup Openblue
¡Regístrate para recibir nuestras últimas noticias y recetas!