Obsiblue

Luxury seafood

Obsiblue has the body of a star.

Of those who are discrete on the podium.  It seduces the fine palates in every occasion at lunch or for dinner, in summer and winter.

Its secret?    

Its texture, firm and creamy, and its slightly and sweet iodized taste.

It campaigns for the preservation of its environment, an idyllic lagoon on the other side of the world, the largest lagoon in the world, a UNESCO World Heritage Site.

It entrusted its life to fifteen farmers jealous of its purity.

A few hundred tons per year, from a single harvest, when it reaches the right level of maturity.

This is Obsiblue, the blue prawn of New-Caledonia.

Because Obsiblue is blue

With an iridescent deep blue tail, the Obsiblue is an extraordinary source of inspiration.

A rare species, the Obsiblue a naturally blue delicate crustacean.

Its color is a reflection of turquoise, pure and crystal water where it is farmed. It has very long antennae and it is a perfect food for all seafood lovers. Considered as a luxury seafood, rare and precious, the Obsiblue is product of the sea which is easy and convenient to use.

With a special charm, it blends with rare products and amazing flavors.

Cooking enriched with vitamins

Eating raw food is becoming increasingly popular: sushi, tartars and other Carpaccio’s  are all in fashion; it is a different way of looking at food, a way of discovering new flavors, in addition to being healthy. 

Rich in Omega3, with a subtle and balanced flavor and a creamy texture, the raw Obsiblue is indeed delicious.

Without being a top chef, it is possible to create a marvelous spread with this type of preparation.

The Obsiblue is the only French shrimp recognized as a quality shrimp for “sashimi” in Japan, it has already conquered many chefs in the world.