Open Blue launched its new range of sustainable frozen Cobia products last night, at an exclusive, invitation-only event at the trendy, Brussels-based The Bistronomy restaurant at Living Tomorrow. Guests were treated to an evening of Cobia culinary delicacies prepared in front of them by a team of talented chefs from 5 different countries complemented by a cocktail and champagne reception.
The dishes served reflected the Chef’s background and individual cooking styles. The Bistronomy’s own head-chef, Marc Clément (1 Michelin star) served up Cobia Tataki with Caviar. Peter Bogdanovic, finalist in Germany’s Chef of Year contest presented a Cobia Tartare with Shitake mushrooms. Pascal Martens’ dish included Cobia with white asparagus. Head chef of the Plantxa in Paris, Max Kuzniar delighted guests with Cobia ceviche and infused tiger milk. Venice’s own, Omar Lapecia Bis served a delicate carpaccio evoking the coral of the sea. ‘Open Blue Cobia is a dream to work with. The firm meat and clean, rich taste allow for a wide range of applications on my menu. I receive the best quality fish with a consistent year-round availability and taste.’ says Chef Peter Bogdanovic.
Visitors to SEG 2018 can taste Open Blue Cobia at the Panama Pavilion, Hall 11, Booth 2701, as Panama’s Top Chef winner, Chef Hernan Correa is on hand creating Caribbean-inspired samples to enjoy. A delicious fish with a fresh, clean, mild flavour 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.
Open Blue’s new frozen offering includes fixed weight portions, a saku loin and sashimi fillet. Deep frozen, natural and unglazed, the products are individually quick frozen and vacuumed packed, retaining like-fresh colour, texture and taste. The winner of the 2017 Best new Food Service product at Seafood Expo North America; Open Blue, the first ASC-certified Cobia producer, was awarded the Seafood Excellence Global special prize for convenience in the 2018 Seafood Excellence Awards announced at Seafood Expo Global (SEG) for their sashimi-grade fillet.