Cobia
Raw cobia meat is light tan. Cooked, it turns snowy white. The sweet, richly flavored meat is firm with a nice flake. The oil content is similar to that of coho salmon, making for moist flesh. Cobia skin is very tough and covered with tiny scales.
Product Details
Pack Size
Various
Cooking Methods
Bake, Broil, Grill, Sauté, Smoke
Texture
Firm
Flavor
Full
Availability
May & June
Scientific Name
Rachycentron canadum
Location
Belize, China, Dominican Republic, Panama, Philippines, Puerto Rico, Taiwan, United States, Vietnam