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Sustainably sourced from Panama's Caribbean Sea, Cobia offers a clean, buttery taste and firm texture reminiscent of swordfish. From delicate carpaccio to hearty grilling, its versatility is unmatched. Endorsed by the American Heart Association and Best Aquaculture Practices for excellence in taste, sustainability, and safety.

Each pack contains two skinless Cobia portions.

  • Best Aquaculture Practices (BAP): Open Blue's aquaculture practices are GAA's BAP certified, meeting top standards for responsible seafood production.
  • Aquaculture Stewardship Council (ASC): The ASC certification underscores Open Blue's commitment to sustainable aquaculture, including habitat conservation, biodiversity, water management, and social responsibility.
  • America’s Heart Association Endorsement: Open Blue Cobia is proud to be endorsed by America’s Heart Association for its high Omega-3 content, contributing to a heart-healthy diet.
  • Kosher
  • Sustainable & Traceable

Source: Sustainable Aquaculture

Cooking Instructions
Cooking methods
Saute, Grill, Bake, Poach
Wine pairings
Sauvignon Blanc, Riesling, Pinot Noir
Cobia is a white fish that is a little thicker than a Tilapia, has a mild flavor, and is a great choice for those who are new to cooking fish. The easiest way to cook Cobia Fillets is to bake them in the oven at 400 degrees for about 12-15 minutes. One simple way to elevate the flavor of Cobia Fillets is to brush them with a little olive oil and then sprinkle them with some salt, pepper, and your favorite herbs before baking. Serve with a lemon wedge and some fresh herbs, if desired.
Flavor Profile
Cobia is a firm, white-fleshed fish that is mild in flavor with a slightly sweet taste. It has a delicate, slightly flaky texture that melts in your mouth. Cobia is a great choice for those who are looking for a mild, yet flavorful fish that is easy to prepare.
Chef's Serving Suggestions
Cobia is a white fish with a delicate flavor that pairs well with a variety of herbs and sauces. Try serving it with a simple side of steamed vegetables or rice, and top with a sauce such as tzatziki, pesto or hollandaise. For an extra boost of flavor, sprinkle some fresh herbs like parsley or chives over the top.
Cobia Tacos

Open Blue

Sometimes described as a cross between Swordfish and Chilean Sea Bass, Cobia is meaty, bursting with rich, buttery flavor, and extremely versatile to cook.

Cooked Cobia

Mild, Meaty & Mouthwatering

Sometimes described as a cross between Swordfish and Chilean Sea Bass, Cobia is meaty, bursting with rich, buttery flavor, and extremely versatile to cook. Its firm texture makes it perfect for the grill — and you can even cut it thin carpaccio-style without fear of it falling apart. You also don’t even need oil to create a sear on this fish — the fat will render out when cooking and help create a beautiful, golden crust while it stays moist and flaky on the inside. With higher omega-3s than even salmon, Cobia is a healthy, delicious, and sustainable choice to put on your table.

raw cobia

Sustainably and Innovatively Raised

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. By staying away from sensitive coastal areas, nutrient and waste-build up are virtually eliminated, which ultimately preserves the environment and protects the surrounding biodiversity.

We believe in creating a meaningful connection between you and the food you eat. Taste, transparency and convenience shouldn’t be mutually exclusive. This has been our founding belief since we started in 2015, and it continues to be the force that drives us.
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