Blackgill

California Halibut falls comfortably between Alaskan Halibut and Large Summer Flounders. That gives it a well recognized marketability to anyone across the country and beyond. The California Halibut have wide thick fillets that are perfect for high heat cooking methods. California Halibut stand alone in the Halibut realm as a light, delicate and clean flesh that works in a multitude of applications. A favorite in Ceviche, the California Halibut has the moisture content to stay creamy, but lower fat contents to keep the Ceviche clear. It also has a great propensity for buttery sauces, vinaigrettes, gastriques, and broths.

Open Blue Cobia is a truly versatile fish that offers a diversity of culinary possibilities with its white flesh, mild flavor, and superior texture. Both gourmet chefs and seafood lovers alike will enjoy preparing and eating Open Blue Cobia. It can be eaten raw as sushi, sashimi or ceviche or it can be grilled, broiled, pan-seared or barbecued. Open Blue raises our fish from egg in an integrated farming platform. We have complete traceability into the life of the fish. Open Blue Cobia is free of contaminants and rich in Omega-3s; it is carefully cultivated in deep pristine ocean waters and is not genetically engineered in any way. We put great emphasis on the well-being of Open Blue Cobia. Our dedicated team ensures that the fish are raised and handled as humanely as possible.