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il faut pensee qu’il s’agit d’un accessoire prisé depuis toujours ! Déjà utilisée au temps antique, le bandeau pour vos cheveux pouvait autrefois être composé d’or ou de feuillage d’arbres millenaire.

Ilsapore fresco e delicato permette di combinarlo facilmente con una grande varietà di ingredienti, anche con quelli che generalmente non utilizziamo for each il sushi.

Il Cobia ha una bella carne bianca, senza variazioni di odore e colore e risulta più facile da usare rispetto advert altri tipi di pesce. Affettato in maniera sottile, rappresenta un’aggiunta perfetta con insalate, frutta tropicale in stile carpaccio, ceviche, poke, ecc.

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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.

Open Blue Cobia provides a beautifully organization meat. It’s very easy to slice for this reason ideal for all raw preparations like ceviches and carpaccios. more info When cooked, its flesh keeps a pearly white colour with a delicate flavour. An awesome products.

By remaining determined with local products and solutions. I'm enthusiastic that our nation provides the top fish on the market. It’s texture and flexibility for numerous cooking tactics helps make Cobia a product devoid of comparison.

Moi particulièrement, j’apprécie la cuisine japonaise et thaïe, et le Cobia est idéal pour ces cuisines-ci. Je vous conseille fort de frire le Cobia à haute température de côté de sa peau.

Aprecio particularmente la cocina japonesa y tailandesa, y el pez Cobia es great para ellos. Recomiendo probarlo cocinado a alta temperatura con su piel.

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Nous avons de la enthusiasm pour le poisson. Chez Tona, with a une Mindset beneficial et responsable vers la durabilité, le poisson et les ingrédients qu’on utilise dans nos plats. Le Cobia Open up Blue a été une belle addition dans notre menu. Nos visiteurs aiment le poisson dès le début. La plupart d’eux aiment le goût pur du poisson. Nous estimons la possibilité infinie que ce poisson de la qualité sashimi offre.

I are already utilizing Open Blue Cobia for couples of several years now and I am very proud to collaborate which has a sustainable aquaculture within the open ocean! It feels so right to see the favourable reaction of our guests after we describe the provenience of that one of a kind flavour, the sustainable mariculture program guiding it And exactly how revolutionary it can be. For a Chef I truly feel is my obligation to move the information to The present and foreseeable future generations!

L’acquacoltura portata avanti da Open up Blue, rappresenta un metodo innovativo e sostenibile, sempre in equilibrio con l’ambiente e che contribuisce al benessere del nostro ecosistema. Credo che la ricerca e la condivisione delle informazioni siano fondamentali for each trasmettere forza e conoscenza alle generazioni a venire.

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