Open Blue is honored to be one of the sponsoring companies for a national competition taking place on Monday October 2, 2017 to find the best sushi chef across France.
Open de France de Sushi is a unique competition that brings together 12 top Sushi chefs from all areas of France to compete across 3 separate events in one day. Hosted by Michelin starred chef Thierry Marx at his culinary school ‘Cuisine Mode d’Emploi’ in Paris, the aim of the competition is to promote the art of Sushi and good practices of raw seafood preparation among professional chefs and the general public. The winner of the competition will receive a grand prize of a trip to Japan.
Open Blue Cobia is a premium, sashimi grade white fish. Vertically integrated from hatchery to its open ocean farm to at-source processing, Open Blue produces a high quality, pure product that is highly rated by sushi chefs and consumers. This competition represents a great opportunity for Open Blue to showcase its award-winning, Best New Foodservice Product from this year’s Seafood Expo North America, specifically launched for the sushi market.
In recent consumer focus groups, Open Blue’s cobia outperformed other competitive sushi species on taste, appearance and texture.
Bernard Leger, Executive VP Sales Open Blue, comments, “Our individually frozen sashimi Cobia fillet is ideal for the sushi market. Cobia has a delicate flavor and its firm texture slices easily for sushi and sashimi applications. This gives a significant yield benefit to the Sushi chef as Cobia can typically be sliced in 8-10g slices, generating excellent plate coverage.”
Chef Andy Matsuda, Master Sushi Chef from the Sushi Chef Institute in LA says, “Cobia meat is beautiful and white. There is no smell, no color change and no texture change and is much easier to use than other fish.”
Bernard concludes, “Open Blue is delighted to sponsor Open de France de Sushi. Traditional French cuisine is rightly revered across the world, but for the younger consumer, sushi is fast becoming seen as a healthy and convenient choice.”