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Successivamente ho conosciuto per caso l’Open Blue Cobia, un pesce allevato in mare aperto di alta qualità,e devo dire che da quel momento non l’ho più abbandonato.

Adoro il Cobia, è un pesce molto multipurpose che ti permette di cucinarlo anche crudo come sushi e sashimi. Ho usato for every anni la qualità wild del Cobia, ma non hai mai la garanzia che sia disponibile.

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Amo el pez Cobia. Es un pescado tan versátil. Puedes cocinarlo, hacerlo crudo como sushi y sashimi. He usado la Cobia a lo largo de los años, pero como cobia salvaje.

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J’utilise le Cobia Open Blue depuis deux ans constamment chez Indigenous. J’ai l’océan là où j’habite, mais l’océan n’est pas aussi fiable que le produit qu’Open up Blue m’apporte toujours. En tant que Chef, j’ai toujours été très investigateur à propos des poissons d’élevage dans lesquels soit j’ai cru soit non.

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Operate the course of action following connecting the probes into the instrument (Straightforward connect process®) and conserve the outcome for onsite easy and brief calibration. Again to the Office environment, you could then upload the info on a pc as a way to concern personalized calibration certificates with devoted calibration software DATACAL.

Maito – la parrilla es uno de los métodos de cocción más sabrosos y el pez Cobia de Open Blue es perfecto para asar a la parrilla. Para nosotros en Maito, ¡la mejor manera de disfrutar la riqueza del pez Cobia es a la parrilla!

Amo particolarmente la cucina giapponese e quella tailandese, e il Cobia è l’ingrediente ideale per la realizzazione di piatti di questo genere. Consiglio vivamente di provarlo cotto alla griglia mantenendo la pelle.

I do think this is without a doubt the way forward for sea farming that could survive in many environments and carry on to allow us to take pleasure in the ocean’s bounty without get more info the need of threatening other eco programs and fishing communities.

La qualità e la consistenza di Open Blue Cobia rendono questo pesce l’aggiunta perfetta al menu del nostro Innisbrook Vacation resort. Un pesce dotato di grande versatilità, che permette ai nostri chef di creare tantissimi piatti innovativi.

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