Cobia

Raw cobia meat is light tan in color. When its cooked it turns, snow white. It is richly flavored firm meat with sweet touch and a nice flake. The oil content makes the moist flesh. Cobia skin is very tough and covered with tiny scales.

Cooking Tips:

Grilled, broiled or sautéed fillets are typical presentations for cobia, though the meat also can be served raw as sashimi or sushi. The firm, moist flesh lends itself especially well to grilling and takes well to marinades and bold sauces.