Cobia Launched In France

Cobia is sustainably farmed to the highest European standards in an open sea farm and has all the qualities needed to be successful in the French market. It has firm white flesh, excellent eating qualities, is a good source of omega 3, and is incredibly versatile. Cobia can be baked, fried, grilled, poached and even served as sushi; all with equal success.

Gelazur will use the opportunity of the SIRHA show (http://www.sirha.com), the leading European hotel catering exhibition, which takes place in Lyon from Jan 22nd to 26th 2011, to launch cobia to the French market.

Cobia, which the Japanese call “tropical salmon”, will be on sampled at Gelazur’s stand. This will be an excellent opportunity to present cobia’s incredible versatility and flesh quality to French chefs and catering professionals.

From February, Gelazur will offer a complete range of cobia loins and fillet portions targeting both catering and retail systems. The French importer and distributor currently supplies central cut fillets in retail packs for supermarket chains.

Over the last six months, sales of cobia have gone from strength to strength, with Marine Farms receiving orders from across Europe and South East Asia.

The launch to the French market will be supported by a consumer PR campaign that will emphasise cobia’s versatility and ease of preparation to chefs, caterers and consumers.

Clients and consumers who wish to find out more can visit Gelazur’s website (www.gelazur.com) or find recipes at www.aurelmar.com. Further info can be found at www.cookingwithcobia.co.uk.

The promotional campaign will emphasise how Marine Farms has used its decades of experience to ensure that cobia is produced in Vietnam to the highest possible standards, in sustainable ways that preserves the natural environment whilst respecting both human social living and animal welfare.

Mark Warrington of Sea Products of Scotland, the sales and marketing arm of Lakeland Group, the UK subsidiary of Marine Farms, is delighted with the deal with Gelazur: “We believe that cobia has all the required qualities to be extremely popular with French consumers. It’s easy to prepare, sustainable, incredibly versatile and has a great flavour. It’s really the quality fish of the future. Gelazur has an excellent reputation within the industry and we are therefore sure this venture will be a great success for both parties.”