Cobia

COBIA
cobia slayers Cobia
WIDTTF / Foter / Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0)

A fairly new entry into the U.S fish market, the cobia is found in warm waters throughout the world and in U.S. waters on the Atlantic coast.  It has a slim body with a flat head and a protruding lower jaw. It is a dark brown with a white belly and a dark stripe from the eye to the tail. It has a smooth skin with small scales and has been known to reach 150 pounds and 78 inches in length. Cobia can be found under many regional names with some of the more common ones being black kingfish, ling and lemon fish. Because of their size and great tasting meat they are prized by sports fisherman. They do not travel in large schools so their commercial importance isn’t as great. Because of this, the majority of cobia on the market is farmed in Asia, Panama, Mexico and recently the United States. It can grow to over 10 pounds in the first year which makes its future in fish farms very promising.

Cooking Cobia

Cobia
main course cobia Cobia
ulterior epicure / Foter / Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0)

Cobia meat is light tan and turns snow white with cooking. It has a rich sweet flavor with a taste compared to mahi mahi and an oil content compared to salmon. The best way to prepare cobia is to bake, broil, grill, and sauté or poach.
Click on one of the following links for easy directions for cooking
How to bake fish
HOW TO BROIL FISH
How to grill fish
HOW TO SAUTE FISH                                                                                                                                                    How to poach fish
For information on other fish and how to cook them go to http://tocookafish.com/fish-index

If you need information on shellfish check out http://tocookashellfish.com/

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