Reef Fishes - (Cobia)

Product Description

The beauty of cobia is its remarkable versatility. Think of what you can do with chicken and you can probably do it with cobia, the culinary possibilities are diverse. Cobia holds together so well it can be skewered and dropped on the grill, or just barbequed as a steak or fillet with your favourite marinade. It is mild flavoured, so can be used in a wide variety of dishes from pastas to curries and ceviche to plain old fish and chips. After cooking cobia becomes extremely white and has large succulent flakes of meat. Raw cobia is firm and flavourful yet soft and juicy, just perfect for sushi and sashimi and comparable to tuna or Chilean Seabass in texture. And never pass up the opportunity to sample smoked cobia: whether prepared using the hot or cold technique, smoked cobia is truly sublime. Cobia has a very white, flaky texture and is typically not a very oily or high fat fish. This makes the fillet great for cooking in a variety of ways, as it takes on the flavor of additions very well without an overriding fishy flavor. The fillets are also excellent.