Cobia
Cobia has been said to be one of the best tasting fish in the sea—preferred over snapper, grouper, scamp and pompano. Known also as lemon-fish because they have a faint taste of lemon. Dark brown with a single dorsal fin, the cobia is often mistaken for a shark.
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One fillet (198g) raw edible portion
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Calories 87
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Calories from Fat 6
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Total Fat 0.64%
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Saturated Fat 0.12%
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Cholesterol 40mg
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Sodium 135mg
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Protein 19g
Flavor & Texture
Fresh, clean and buttery flavor.
Its broad-flaked texture and firm white flesh results in a taste that is mild and ‘not fishy’.
Market Segments
Retail & Restaurants
Preparation
The firm, moist flesh lends itself well to grilling and takes well to marinades and bold sauces. Fried, grilled, broiled, or sautéed, this fish is an excellent menu choice.
Interesting Fact
Cobia are the only living species in their family and they have no close relatives. Found almost worldwide in tropical, subtropical and warm temperate waters, they are open-water fish, but tend to locate around pilings, buoys or drifting objects. They even orient themselves under sea turtles and floating boats.
Source
Wild cobia is a migratory pelagic fish with a pretty wide range that is harvested around the world, including in the Mid- and South-Atlantic and the Gulf of Mexico. Cobia are not schooling fish and generally travel alone in search of feed – crabs, squid and other fish.
Farmed Cobia from Open Blue – an innovative aquaculture company working hard to bring a steady supply of farmed cobia to market. They run the largest deep water open ocean mariculture operation in the world. Their farm is located on the Atlantic (north) Coast of Panama, approximately 7.5 nautical miles offshore.
Harvest Method
If wild, line caught, otherwise farm raised and caught.
