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Open Blue Sea Farms receives ASH certification for retail products


The last few months have witnessed a substantial percentage of Americans resorting to cooking at home more often than ever, owing to the ongoing pandemic. Food companies have naturally resorted to providing the best of seafood and other items in stores. On that note, Open Blue Cobia is now available to household consumers with deep-frozen, vacuum-packed portions for the first time. And, as an added advantage, a new line of first-class retail, skinless, and boneless cuts will come with AHS’ (American Heart Association) Heart-Check mark.

The Heart-Check mark gives customers peace of mind realizing that the products they are eating meet the nutrition requirement of AHS. People can now enjoy buttery taste, mild, and culinary versatility of Cobia without worrying about nutrition requirements.

Sources cite that the products are available in portions (4oz & 6oz), fillets (12 oz & 14oz), and taco cuts (8oz). Customers can opt for Open Blue’s products with confidence, making it convenient for them to develop a heart-healthy eating plan.

For the record, Cobia is a tropical, high-quality white marine fish that is native to the Caribbean. The superior quality of the open ocean produces faster-growing, healthier, cleaner, and tastier fish. The company’s fish are raised in low-density, stress-free, and fully submerged ‘sea stations’ in the best-in-class environment.

About Open Blue Sea Farms LLC:

Since its inception, Open Blue has been working on sustainability with a focus on traceability verified through top-notch standards including ASC (Aquaculture Stewardship Council) and BAP (Four Star Best Aquaculture Practice).

From state-of-the-art hatchery to offshore open ocean farms, the company takes extreme care to raise the perfect marine fish. The company is a pioneer in the open ocean, deep water mariculture, and its fully submersible SeaStations are located eight miles offshore, designed to withstand the hardest ocean conditions such as high wind speeds, strong currents, and wave heights.

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Pankaj Singh

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