Obsiblue is a rare, high-end blue prawn (species Penaeus stylirostris) raised in the largest UNESCO-listed lagoon in New Caledonia. Considered a luxury delicacy, it is prized by chefs worldwide for its unique flavor and texture.
Appearance:
The prawn has a delicate, naturally blue shell with an iridescent deep-blue tail, reflecting the clear turquoise waters of its habitat.
Flavor Profile:
It features a complex, subtly sweet, and slightly iodized taste. The flavor is often compared to a combination of langoustine and lobster.
Sashimi-Grade:
Because it is farmed in a pristine, pollutant-free environment, Obsiblue is safe for raw consumption. When eaten raw as sashimi, tartare, or carpaccio, it has a soft, delicate, and meltingly tender texture.
Cooked Texture:
When cooked, the prawn’s flesh becomes firm and juicy, revealing more pronounced sweet and sour notes.
Exclusive Production:
It is farmed sustainably in limited quantities by a small group of independent producers committed to preserving the species and its environment.
Production and Quality
Exceptional Environment:
Obsiblue is farmed in the biodiverse waters of New Caledonia’s vast lagoon, a protected UNESCO World Heritage Site.
Strict Farming Methods:
The process is ultra-gentle and respects the natural growth cycle of the species. The prawns are fed local, strictly monitored food that is free from antibiotics or growth enhancers.
Quality Control:
Each prawn is individually inspected for flawless appearance and quality. To maintain freshness, it is flash-frozen immediately after harvesting.
Exclusive Distribution:
Only a few hundred tons are produced annually and distributed to top chefs and restaurants around the globe.
