Cobia is a marine fish, with esculent white meat. You may be someone who never tried this fish before. Chances are that you might be wondering what does a cobia fish taste like. Tell you what, it has such a genial flavor and firm texture that can make it one of your favorite foods.
Describing the taste of Cobia is not that difficult. But conveying its taste properly is not that easy. Especially to people who live away from the coast. Because this fish is not a popular item among such people. If you are one such person, you can relate the taste of cobia with that of tuna.
More details on the flavor profile of cobia fish can be found later in this article. So, let’s get started to know more!
What is Cobia fish?
Cobia is a pelagic fish which is also known as Lemon fish, Cabio, crabeater, black kingfish, etc. Look wise you can relate it to shark. This marine fish got a smooth body with scales.
Cobia fish enjoys a wide distribution around the world. Warm waters off the coast of the US from the Chesapeake Bay south and throughout the Gulf of Mexico have them in abundance. But most of the Cobia available in the US is farm-raised.
China, Vietnam, Indonesia, etc. are some of the leading producers of Cobia. India, Australia, the US, etc. are some other countries with ongoing production.
Fresh, frozen, or smoked, Cobia’s marketing is possible in all these forms. But there is no doubt that taste-wise fresh Cobia will be more preferable.
It lacks a strong presence in the mainstream distribution networks of non-coastal regions. This poses a challenge for increasing commercial production in many countries, especially in the USA.
Can you eat Cobia?
Yes, Cobia is an edible fish and it tastes amazing. However, you should keep in mind that the fish may be high in mercury and should be cleaned and placed on ice as soon as possible. This is to restrict the growth of bacteria after capturing them. If you handle this properly, Cobia is worth trying.
Moreover, Cobia is also the healthiest choice you can make. It can provide you with low-fat protein. It is also high in riboflavin, niacin, magnesium, potassium and vitamin B6.
What does Cobia Taste like?
Cobia is a fish with a mild, sweet, and rich taste that will melt in your mouth. It has a delicate buttery and ocean-fresh flavor, which is mild to moderate. It is not a too fatty fish. However, unlike the yellowtail kingfish, Cobia’s fat does not fall out during cooking. Yeah, Cobia is one such fish that is palatable and worth trying.
Cobia doesn’t taste fishy. What it really is oily. As the flavor is mild, it does not overpower other flavors. Its sweet flavor will make you fall for it.
You can relate the flavor profile of Cobia with many other fishes. Tuna, swordfish, Snappers, Groupers, Seer and Sea Bass are some fishes that have a similar taste to cobia.
Cobia is superior in terms of texture, flavor and consistency. Its texture is a perfect example of gelatinous. Still, its white flesh is firm like steak. In comparison, its chewing texture is firmer than king mackerel. The oil contains also makes the flesh moist and succulent.
This delicate fish can be cooked in different varieties and in all its taste excellent. Whatever the way you cook it doesn’t dry out or become stiff. Moreover, it is super easy to cook as well.
Cobia Fillet Taste
Cobia fillets are oil-rich with a not too fishy taste. What makes it super tasty is its firm structure that suits different dishes.
Cobia has very hard skin, which some people may not like. For them, it’s better to remove it. Unlike other pelagic fish, Cobia’s scales do not have calcium content. So it’s possible to cook even with the skin and scale on. It has few bones with a thick spine. This delicious fish has a good fillet recovery rate.
The darker area or the red meat has a slightly different flavor. So, those who do not like it can eliminate that portion. You can prepare the cobia fillets with the remaining centerpiece, which tastes amazing. For dishes like sushi, the fattiest parts are more suitable. Again, it is up to you to cook with the part you like more.
Pristine beautiful red bloodlines in the fillets show that the fish has been harvested at its peak. It is super nutritious and it is incredibly versatile. This soft oily fillet need a very short cooking time and it will not be tiresome work. You will enjoy both cooking and having this delightful fish.
Open Blue Cobia Taste
Open Blue Cobia is a variety of Cobia, with a sweet buttery taste. This mild-tasting fish is recommendable even to people who hate fish due to its strong flavor. Another specialty of Open Blue Cobia is that it is sustainably raised. Its farming is done far Off the shore in cold deep swift currents off the coast of Panama. This premium white fish is something you should have on your bucket list.
It is a product, which is certified by American Heart Association. So you can trust its high nutritional value.
Even though it’s firm it flakes apart quite nicely. It has on its own a great flavor. This sweet flavor gives a lot of options you can try with it.
You can eat it raw like Nigiri sushi or sashimi. Its taste is quite good. Dip it in some wasabi and soy sauce, you will fall for it. Cooked Cobia is also very appetizing. You can choose a number of ways to cook it. Broiling, searing, baking, grilling are some of the possibilities. Its superior quality also opens the world of creativity.
Grilled Cobia Taste
Grilled Cobia reminds us of the taste of charcoal-grilled American eel. You can feel the buttery taste of Cobia in the grilled form as well. Cobia is not just a random choice you can make for grilling. Its mesmerizing taste is suitable even for those who are too picky.
Cobia is one of the fish that holds up well on the grill. When you cook it can withstand the heat, keeping its unique flavor. Olive oil, lemon juice, garlic, salt, Pepper and mustard powder are the main ingredients.
You should not over-marinate the Cobia fillets. A couple of hours is enough for this firm fish. Overcooking can spoil its rich taste. So 8 minutes of cooking is ideal. When it starts flaking easily with a fork, you can finish the cooking.
It can be served with vegetables, rice, etc. Salsa Fresca, Southwestern Dill Sauce, and spinach green salad are good combinations you can try with grilled Cobia.
In the case of meat, almost all are suitable for grilling. But when it comes to fish, you should be knowing what is suitable and what is not. The texture of the fish is the main determinant factor in this case.
Conclusion
Cobia has a firm texture and its unique taste is quite delectable. It also provides endless possibilities with enough fatty fillets.
Versatility, nutrition, sustainability whatever the case Cobia is really an amazing option one should try. Its texture, flavor what else? Everything about Cobia will make you try it again and again.
Still, Cobia’s market is not in a conducive state to support its increasing commercial production. Exploring the possibilities of this versatile fish can give a helping hand to get its due market share. So keep exploring, keep cooking and keep enjoying. We hope you find it interesting to know about this fish of the future.
