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I am so encouraged not simply by the treatment Open Blue is displaying but additionally from the flexibility of Cobia, I can use it from tail to collar Reduce with the several profile in taste and texture, creating generally thriving additions to my tapas menu. My cooking style pays attention to specifics.

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Somos apasionados por el pescado. Aquí en Tona, mantenemos una actitud positiva y responsable hacia la sostenibilidad, tanto en el pescado y los ingredientes que utilizamos en nuestros platos. Por eso Open up Blue Cobia fue un buen complemento para nuestro Malesú. A nuestros comensales les gusta este pescado, ya que muchos disfrutan el sabor limpio de los peces. Nos gusta la infinita posibilidad que ofrece este pescado de grado sashimi.

Grazie al tipo di consistenza unico e alla sua versatilità, il cobia rappresenta il pesce ideale con cui lavorare. For each il sushi, abbiamo bisogno di una minimal quantità di Cobia rispetto advert altri tipi di pesce, perché è possibile realizzare fette molto sottili senza che si sfaldi.

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I significantly enjoy Japanese and Thai cuisine, and Cobia is perfect for them. I remarkably recommend seeking it cooked at high-temperature on its skin.

Me encanta este pescado, puede servirse crudo o cocido. La textura cambia según la cocción, ya sea usando una plancha, o simplemente por la acidez del limón. Ha sido un descubrimiento muy agradable.

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La viande de Cobia est blanche et merveilleuse. Elle n`a ni d`odeurs, ni de changement de couleur, ni de changement de texture et c’est loin moreover facile à utiliser par rapport aux autres poissons. Des très minces tranches de Cobia peuvent être parfaitement mélangées avec des salades ou avec des fruits tropicaux comme par exemple le carpaccio, le ceviche, le poke, and so forth.

Un metodo che oltretutto permette di salvaguardare l’ambiente, evitando di minacciare altri ecosistemi e comunità di pescatori.

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Da quando ho iniziato a usarlo nei miei ristoranti ho ricevuto un sacco di complimenti dai clienti, che lo definiscono spesso appear il miglior pesce che abbiano mai provato.