On January 16 and 17, Open Blue had the pleasure of exhibiting at the Asian American Expo in California for the second year in a row. We showcased Open Blue Cobia to thousands of attendees who raved about the taste and texture of the product. The attendees ranged from end consumers, to buyers and chefs - all of which had great things to say about Open Blue and our Cobia. We look forward to seeing everyone next January!
Here at Open Blue we are excited that we are planning to add an additional certification to demonstrate our shared commitment to providing high quality, well managed seafood in an environmentally responsible way.
We are pursuing the Friend of the Sea add on to our ongoing Global G.A.P. Integrated Farm Assurance Standard, which covers the whole production process of the certified product from the hatchery until the point of harvest and packing.
We have completed comprehensive audits this past December, and expect to offer our customers the use of the Friend of The Sea label...
The recent announcement by the FDA about AquaBounty has created some confusion in the marketplace.
Open Blue produces cobia in the largest deep-water, fully submersed, open ocean fish farm in the world. Our fish are not genetically modified.
We encourage that all fish should be labelled so that consumers can make choices about the seafood they eat.
Premium quality Open Blue Cobia is a pure, healthy and great tasting white fish.
You can be confident when purchasing Open Blue cobia that you are choosing a healthy, nutritious...
Open Blue is excited to announce the winning Chef of the “Let’s Cook Cobia” Finale and winner of the grand prize trip to Panama – Pascal Martens of Vertes Feuilles restaurant. This past Monday, Open Blue along with ISPC-Océan Marée, hosted the “Let’s Cook Cobia” contest finale in Brussells, the final event of an Open Blue Cobia recipe & cooking competition aimed at high-level chefs across Belgium.
Chef Pascal was one of four renowned chefs that participated in the finale where he competed alongside top, award-winning chefs Xavier...