![](https://seafoods.com/storage/glossary_imported/58_large.jpg)
Lemonfish Panama
Firm flesh with a rich succulence and clean finish.
Firm, Rich, Moderate, Clean
Quick Facts
Commonly Known As:
Lemonfish, Crab Eater, Black Salmon, Black Kingfish
-
Species Name
Cobia
-
Latin Name
Rachycentron canadum
-
Origin
Costa Arriba, Panama (Open Ocean)
-
Harvest Method
Net Caught
-
Range & Habitat
South Atlantic & Caribbean
-
Producer
![](https://seafoods.com/storage/habitat/south-atlantic-caribbean.jpg)
Range & Habitat
Open Blue
In order to keep up with the growing human population, more food will have to be produced in the next 50 years than during the past 10,000 years combined. 100 times more production per acre is possible with aquaculture than traditional agriculture, creating the opportunity to meet the growing human demand. Now, more than ever, it is necessary to continually innovate our aquaculture technologies in order to meet the growing needs of the world’s population while remaining environmentally conscious.
Open Blue is the culmination of nearly a decade of cutting edge investigative research on deep ocean aquaculture in collaboration with the world’s leading scientific laboratories and universities. Founder Brian O’Hanlon is an open ocean aquaculture expert who has achieved several milestone successes in sustainably cultivating new species of marine fish and pioneering methods of open ocean operation. Brian developed the second private open ocean farm site located in US waters, was the first to introduce fresh farm raised cobia to the US market and was the first to produce cobia in commercial quantities in open ocean submerged cages.
By using innovative, open ocean aquaculture technology, Open Blue has moved fish farming into the deep sea. Our farms are carefully located, far from shore and sensitive ecosystems. We purposely avoid areas commonly used for artisanal fishing, recreation, conservation and navigation. We refuse to crowd our fish at high densities in small cages, tanks or ponds. Instead, we give them plenty of room in very large, stress-free, deep-water net pens.
Open Blue’s deep ocean aquaculture methods can sustainably scale with the growing seafood demand without harming our environment, the oceans or sea life. The open ocean is a high-energy environment where the water is pure and pristine, and our fish never see the same water twice. This approach enhances the surrounding environment, lowers the risk of disease and provides a more humane and natural growing environment for fish. This translates into guilt-free, high-quality, safe, healthy and sustainably cultivated seafood.
http://www.openblue.com/open-ocean-raised/our-process/
You Might Also Like These
Enlightened management measures are fundamental to any lobster fisheries self-sustainability and should always be the first choice when considering methods for increasing or preserving stock levels. Current Irish lobster fishery regulations include: a) A minimum size for the lobsters landed which is a carapace length of 87 mm. b) Ban on the landing of lobsters that have been “V” notched or have a mutilated tail fan. c) Prohibition of capture of lobsters by SCUBA diving, and d) Licensing of all commercial fishing vessels.
Flakey, White, Savory, Moist
Tripletail are a species to themselves. Only the Pacific and Atlantic species exist. The "Buoy Bass" name comes from their enjoyment of hanging around in the shade. Feeding from the bottoms of buoys, kelp beds, even pallets fallen from shipping vessels. They enjoy the crustaceans that inhabit these oceanic oases. With such a broad diet, the Tripletail aquire a complex, savory flavor, while remaining paper white, flakey and moist. Treat the flesh as you would treat the best cut of Grouper and you, your team, and your guests will appreciate the subtle complexity of this undersung species. There is no need to overthink accompanying flavors. The Tripletail has everything you need. One fisherman has stated that, "It could be dragged behind the truck in the mud, and still taste wonderful".