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Fünf nebeneinander liegende Obsiblue Südseegarnelen auf Eis

Obsiblue southern sea shrimp

with head & shell | 1 kg, L - XXL

CHF 79.99*

CHF 79.99 / kg

The rare Obsiblue South Sea shrimp grows for months in the crystal-clear lagoons of a UNESCO World Heritage Site in New Caledonia under strictly controlled sustainability guidelines. In Japan, where it is known as Tenshi no Ebi or angel shrimp, it is considered an exceptional delicacy and, due to its outstanding sushi quality, often graces the menus of luxurious omakase restaurants. With its distinctive blue color, perfect bite, and uniquely creamy texture, this shrimp has always delighted the world's most discerning chefs and is possibly one of the few shrimp brands that is truly well known.

Information on size & quantity can be found under the tab ingredients.

A favorite of top chefs thanks to its melt-in-the-mouth texture that melts on the tongue.

Raw or briefly cooked, a unique taste experience

From a UNESCO-protected wild culture with strictly controlled production

Shock frozen, for a freshly caught taste

Here you can read how to properly pulse shrimp

Variants:

1 kg - L 1 kg - XL 1 kg - XXL

CHF 79.99*

CHF 79.99 / kg

Available immediately

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Product description

Obsiblue shrimp: An exclusive delicacy from New Caledonia

The name “Obsiblue” is a combination of the words “obscure” (meaning “dark” or ‘mysterious’) and “blue,” which refers to the unusual color of this shrimp species. Obsiblue shrimp are farmed in a cooperative in the lagoons of New Caledonia with limited farming licenses to ensure exceptionally high quality and sustainable management of the animals. Thanks to New Caledonia's special status as an overseas department of France, the highest standards of quality assurance and food safety can be maintained. At the same time, this status enables particularly fast transport to Europe, so that Obsiblue shrimp can be on your plate as quickly as possible.

The shrimp are caught exclusively at night to avoid stressing the animals, and are carefully processed and shock-frozen immediately after being caught – this preserves their delicate texture and freshly caught taste.

Obsiblue Garnelen auf weißem Hintergrund als Sashimi-Gericht

Discover the versatility of Obsiblue shrimp in your kitchen

The Obsiblue shrimp is extremely versatile and works well in both light and sophisticated dishes. Thanks to its exceptional quality, it develops its full flavor even when eaten raw, for example as sashimi or in a fresh ceviche. Sautéed briefly in olive oil with garlic and a pinch of lemon zest, it offers tender, sweet meat with an intense texture. Obsiblue also reveal their full quality when grilled or pan-fried with Mediterranean herbs.

Looking for some recipe inspiration? Why not try our Obsiblue shrimp in tacos with pineapple salsa or in coconut lime shrimp ramen!

Perfect for:

All raw or semi-raw preparations such as tartare, ceviche, etc.

Anyone who wants to enjoy exceptional shrimp

Foodies & amateur gourmet chefs

Obsiblue shrimp: An exclusive delicacy from New Caledonia

The name “Obsiblue” is a combination of the words “obscure” (meaning “dark” or ‘mysterious’) and “blue,” which refers to the unusual color of this shrimp species. Obsiblue shrimp are farmed in a cooperative in the lagoons of New Caledonia with limited farming licenses to ensure exceptionally high quality and sustainable management of the animals. Thanks to New Caledonia's special status as an overseas department of France, the highest standards of quality assurance and food safety can be maintained. At the same time, this status enables particularly fast transport to Europe, so that Obsiblue shrimp can be on your plate as quickly as possible.

The shrimp are caught exclusively at night to avoid stressing the animals, and are carefully processed and shock-frozen immediately after being caught – this preserves their delicate texture and freshly caught taste.

Discover the versatility of Obsiblue shrimp in your kitchen

The Obsiblue shrimp is extremely versatile and works well in both light and sophisticated dishes. Thanks to its exceptional quality, it develops its full flavor even when eaten raw, for example as sashimi or in a fresh ceviche. Sautéed briefly in olive oil with garlic and a pinch of lemon zest, it offers tender, sweet meat with an intense texture. Obsiblue also reveal their full quality when grilled or pan-fried with Mediterranean herbs.

Looking for some recipe inspiration? Why not try our Obsiblue shrimp in tacos with pineapple salsa or in coconut lime shrimp ramen!

Perfect for:

All raw or semi-raw preparations such as tartare, ceviche, etc.

Anyone who wants to enjoy exceptional shrimp

Foodies & amateur gourmet chefs

Ingredients

Size & quantity:

L = 33 - 48 g/piece | 21 - 30 pieces/package
XL = 40 - 48 g/piece | 21 - 25 pieces/package
XXL = 50 - 63 g/piece | 16 - 20 pieces/package

Ingredients : Shrimp, antioxidant: E223

Allergens : Crustaceans, sulfites

Defrosting instructions :

The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal)	384/90
Fat (g)	0.7
- of which saturated fatty acids (g)	0.2
Carbohydrates (g)	0.4
- of which sugar (g)	0.5
Protein (g)	20.0
Salt (g)	1.0

Origin

The Obsiblue southern sea shrimp is bred in aquaculture in the western Pacific Ocean (FAO 71). These are located in the blue lagoons around New Caledonia. The lagoons are part of the UNESCO World Heritage Site and are treated with the greatest care. The South Sea shrimps are sustainably farmed there under strict conditions. Their Latin technical term is Litopenaeus stylirostris.
Producer: Obsiblue, 2, rue St Laurent, 38 000 GRENOBLE

Bred in: New Caledonia

The South Sea shrimp Obsiblue originates from the blue lagoons around New Caledonia east of Australia. The blue beauty is raised at the entrance to the high seas by a breeding cooperative in a species-appropriate and particularly sustainable manner.

Bred in: New Caledonia

Packing & Shipping

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Obsiblue southern sea shrimp

with head & shell | 1 kg, L - XXL

from CHF 79.99*

Obsiblue southern sea shrimp

with head & shell | 1 kg, L - XXL

from CHF 79.99*

Obsiblue southern sea shrimp

with head & shell | 1 kg, L - XXL

from CHF 79.99*

Obsiblue southern sea shrimp

with head & shell | 1 kg, L - XXL

from CHF 79.99*

Frequently asked questions

What makes Obsiblue southern sea shrimp so special?

Obsiblue southern sea shrimp are truly one of a kind for several reasons. First, they are an exceptionally rare species, raised over several months in the crystal-clear lagoons of a UNESCO World Heritage site under strict sustainability standards. Thanks to their outstanding quality, they are highly prized by top chefs around the world. They also stand out visually, with their distinctive, vibrant blue colour.

What do Obsiblue southern sea shrimp taste like?

Obsiblue shrimp deliver a truly unique taste experience. Their creamy, melt-in-the-mouth texture is paired with a satisfying bite and a delicate, nutty flavour.

Where do Obsiblue southern sea shrimp come from?

In short: paradise. These shrimp come from a farming cooperative located in a UNESCO World Heritage site in New Caledonia.

Can I enjoy these shrimp with a clear conscience?

Yes. To ensure responsible and sustainable farming, licenses are strictly limited and sustainability standards are closely monitored. In addition, the shrimp are harvested only at night to minimise stress.

Can I eat these shrimp raw?

Thanks to their exceptional quality, these shrimp reveal their full flavour even when eaten raw – for example as sashimi or ceviche. In Japan, where they are also known as "angel shrimp", they are especially valued for their sushi-grade quality and are commonly enjoyed raw.