Cobia has a fresh, clean, and buttery flavor. Its texture is firm (akin to swordfish) but has levels of fat content similar to Chilean Sea Bass. Cobia’s flavor and moist texture make this fish very hard to overcook, which is why cobia can be utilized in a wide variety of cooking techniques and international cuisines. Thinly sliced Cobia can be used in carpaccio, ceviche, and poke. Fillets can be grilled, fried, baked, and broiled to showcase Cobia's beautiful white flakey meat.
Two Cobia portions come in each pack, with the skin off.
- ASC Certified
- BAP Certified
- Sustainable & Traceable
Source: Sustainable Aquaculture
- Cooking methods
- Saute, Grill, Bake, Poach
- Wine pairings
- Sauvignon Blanc, Riesling, Pinot Noir
Our Cobia is sourced from Open Blue — an innovative aquaculture operation off the coast of Panama — and brought to you by our trusted seafood experts at Niceland. Cobia are raised 8 miles offshore in deep water, open-ocean submersible marine net pens. Fish grow healthy and strong in natural, free-flowing marine currents, which keeps them active and consequentially improves their musculature and fat distribution — all without any ecological impact to water quality.Read more about the farm