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El pez Cobia naranja, con romero ahumado claro, soya cítrica, naranja suprema, hinojo, chile tailandés y un acompañamiento de pequeños vegetales es nuestro nuevo plato favorito. Mientras que la Cobia Kama a la parrilla (el collar), es una de las mejores maneras de disfrutar de algunas de las mejores partes del pescado. Nuestros comensales disfrutan encontrar nuevas delicias al visitar. Open up Blue Cobia es definitivamente una estrella en nuestro restaurante.

Javier aporta su experiencia de sólido compromiso social con las comunidades donde Open Blue trabaja, y lidera un equipo enfocado para garantizar el cumplimiento normativo standard y fuertes alianzas con la comunidad, especialmente en la región de Costa Arriba.

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Un altro aspetto importante gestito in modo impeccabile da Carolle, è stato quello del consolidamento di buone relazioni tra i vari revisori.

I obtained very keen on Cobia early on, also called ‘black salmon’ below in Europe. Together check here with Bernie Léger, Vice-President of Open Blue, We've released Cobia to quite a few Michelin-star chefs, highlighting the remarkable farming characteristics and pureness in the products which includes no hormones, antibiotics and pesticides in its procedures.

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Нравятся мне кино итальянское и хочу чтобы люди дали ссылу на увлекательный сериал.

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La qualità e la consistenza di Open up 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.

Qualunque sia la preparazione e il metodo di cottura, il cobia conserva sempre un gusto eccellente e un’ottimaconsistenza, oltre ad essere rispettoso dell’ambiente. Posso usare il Cobia for each realizzare gustosi piatti nel mio ristorante oppure nel mio lavoro di consulente culinario.

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