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Species Name
Cod
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Latin Name
Parapercis colias
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Origin
Chattam Island, New Zealand
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
Firm, Rich, Moderate, Clean
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.
Nutty, Earthy, Lean, Moderate
Plank Cut Lean Firm Fish. Some say it has the flavor of Walnuts and Poultry. Great yields (near 100%) on the loin. Pink to orange hues give it a beautiful Sashimi display quality. Hebi is a unique flavor that sets it apart from all others.
Moist, Flakey, Complex, Earthy
Popular and universally known by the public, the Mahi is a rock star. Well, it's a star, but Hawaii ROCKS it. You will find a deeper color in Hawaiian and South Pacific Mahi. Deeper colder waters typically pack the fat into these fish, yielding a rich, moist, flakey fillet. Mahi have great yields and are easily broken down from whole. Make a butchers day and get a "Bull" on his board.