The Story
Obsiblue prawns (Litopenaeus stylirostris), raised in the pristine lagoon waters off the west coast of New Caledonia in the South Pacific. These are striking prawns — the shells carry a deep blue-grey iridescence that is unique to the species and the environment in which they are raised. The flesh is firm, sweet, and juicy with a distinctive briny-sweet character and a buttery, almost creamy finish that puts them closer to langoustine in flavour than to a conventional prawn. They remain firm and retain their shape when cooked, and the quality of the flesh makes them one of very few prawns recognised in Japan as suitable for raw preparation.
Obsiblue production is unlike any conventional prawn farming. The lagoon in which the prawns are raised is a UNESCO World Heritage-listed marine environment, and fewer than 100 tonnes are harvested each year by small-scale producers who have been working this water for over 30 years. The density is extremely low, the prawns grow at their own pace on a natural diet, and the harvest is traditional. The result is a prawn with a texture and complexity of flavour that intensive aquaculture cannot replicate. Obsiblue are at their finest served raw — peeled, sliced, and dressed with nothing more than good olive oil, a squeeze of citrus, and flaky salt — but they also work well with the light, clean aromatics of Japanese and Southeast Asian cooking: ginger, lemongrass, yuzu, and fresh chilli.
Producer: Raised in low-density lagoon aquaculture on the west coast of New Caledonia. UNESCO World Heritage-listed marine environment. Fewer than 100 tonnes harvested annually. Traditional harvest methods.
Ingredients: Obsiblue prawns (Litopenaeus stylirostris).
Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.
Net: 1kg (21–30 prawns).
Allergens: Crustaceans (prawns).
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Obsiblue prawns (Litopenaeus stylirostris), raised in the pristine lagoon waters off the west coast of New Caledonia in the South Pacific. These are striking prawns — the shells carry a deep blue-grey iridescence that is unique to the species and the environment in which they are raised. The flesh is firm, sweet, and juicy with a distinctive briny-sweet character and a buttery, almost creamy finish that puts them closer to langoustine in flavour than to a conventional prawn. They remain firm and retain their shape when cooked, and the quality of the flesh makes them one of very few prawns recognised in Japan as suitable for raw preparation.
Obsiblue production is unlike any conventional prawn farming. The lagoon in which the prawns are raised is a UNESCO World Heritage-listed marine environment, and fewer than 100 tonnes are harvested each year by small-scale producers who have been working this water for over 30 years. The density is extremely low, the prawns grow at their own pace on a natural diet, and the harvest is traditional. The result is a prawn with a texture and complexity of flavour that intensive aquaculture cannot replicate. Obsiblue are at their finest served raw — peeled, sliced, and dressed with nothing more than good olive oil, a squeeze of citrus, and flaky salt — but they also work well with the light, clean aromatics of Japanese and Southeast Asian cooking: ginger, lemongrass, yuzu, and fresh chilli.
Producer: Raised in low-density lagoon aquaculture on the west coast of New Caledonia. UNESCO World Heritage-listed marine environment. Fewer than 100 tonnes harvested annually. Traditional harvest methods.
Ingredients: Obsiblue prawns (Litopenaeus stylirostris).
Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.
Net: 1kg (21–30 prawns).
Allergens: Crustaceans (prawns).
