Can you imagine swimming with thousands of shark-resembling fish off the coast of Panama? Most of us can’t either. But this June we are taking two of our customers on an all-expense paid trip to get wet and wild with Cobia. Open Blue sustainably raises cobia in open ocean aquaculture seven miles off the coast of Panama. Our lucky chefs were chosen through a sales competition that wrapped up at the end of March. Congratulations to Chef Rob Lewis of Terra Bistro in Vail, CO and to The Oceanaire team who will be sending one of their amazing chefs. Escorting the chefs will be Seattle Fish Co Representative Delphine Vogt and SFC Rep. Chris Cumming. Stay tuned for pictures of their dives!
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