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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
  • Kosher
  • Sustainable & Traceable

Source: Sustainable Aquaculture

Rating of 4.6 out of 5 stars
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.