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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.

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Par exemple ça va très bien avec des saveurs douces. Mes spécialités sont le Cobia Sushi avec de la mangue et le Cobia maki aux framboises; c’est toujours un succès.

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Adoro lavorare con l’Open up Blue Cobia for every merito della sua versatilità e for each il risultato finale che puoi ottenere. Oltre ad essere Tremendous salutare, si presta a un’ampia gamma di preparazioni e tecniche, compreso il cobia Chicharron, il piatto forte della nostra cucina.

Maito – la parrilla es uno de los métodos de cocción más sabrosos y el pez Cobia de Open 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!

Il segreto for each una buona cucina è dato dalla combinazione di semplicità, ingredienti di qualità e un tocco di immaginazione. Niente regole impostate, ma spazio a creatività e sperimentazione, for every scoprire nuovi abbinamenti da provare con il cobia.

Depuis quelques années j’utilise le Cobia Open Blue et je suis très fier de pouvoir travailler avec de l’aquaculture long lasting en pleine mer! Ça fait toujours plaisir de voir la réaction optimistic de nos clientele quand nous donnons de l’explication sur les origines de cette saveur exclusive, le système de l’aquaculture tough et à quel place c’est révolutionnaire. more info En tant que Chef, je sens que ma responsabilité est de transmettre le concept aux générations actuelles et futures! Je suis inspiré non seulement par des soins que l`Open Blue offre mais aussi par la versatilité de Cobia; j’en peux utiliser de la queue au col avec de différentes préparations de saveur et de texture, en faisant toujours des ajouts réussis dans mon menu tapas.

En The Cinnamon Club, creemos en el uso de la mejor calidad de productos sostenibles y realmente he disfrutado trabajando con Open up Blue ya que su cobia no solo es altamente nutritiva sino que también cumple con los altos estándares de bienestar en acuicultura.

Ya sea que esté preparado cocido, horneado o crudo, el pez Cobia tiene un excelente sabor y una gran textura. Además, tiene una influencia medio ambiental muy positiva. Puedo usar Cobia para los platos gastronómicos en mi restaurante, así como en mi trabajo como asesor culinario.

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