Cobia is a fish that you may have never heard before. Sure, it is not as popular as tilapia or salmon but it will soon become one of the fish of the future. That means more cobia fishes will be reproduced and it may very well be one of the top seafood in the next five to 10 years.
For anglers, though, cobia is such a prized catch. It’s a fish that is very challenging to catch. With weight reaching up to 100 pounds and notoriously aggressive, it is not surprising why many anglers dream of catching one.
But if you are fortunate enough to catch or buy one, you are in for a treat. Cobia has a sweet and quite nutty flavor.
Now you may wonder—how do you cook cobia? Cobia can be cooked in different ways. Continue reading and I’ll let you know more about it.
What is cobia?
Cobia is a fish with a bulging lower jaw and flat head. It is colored dark brown with a white belly. The fish has a dark stripe that stretches from its eye to its tail. It can reach up to 78 inches in length.
Some people compare the flavor of cobia to that of tilapia. It’s a fair comparison although I find the meat of cobia slightly sweeter and milder than tilapia.
One glaring similarity between cobia and tilapia is that overcooking them can lead to dry and tough meat.
Different ways of cooking cobia
As I mentioned earlier, there are many ways to cook cobia. It is up to you how you cook it; depending on the time that you have and the ingredients you have in hand.
Cobia may not ring a bell today but many people believe that it will be more accessible to a lot of folks several years from now. After reading this post you should now have a head start so to speak as far as knowledge of cooking cobia is concerned.