Raw cobia meat is light tan. Cooked, it turns snowy white.The sweet, richly flavored meat is firm with a nice flake. The oil content is similar to that of coho salmon, making for moist flesh. Cobia skin is very tough and covered with tiny scales.
Sturgeon, Chilean sea bass, Swordfish
Grilled, broiled or sautéed fillets are typical presentations for cobia, though the meat also can be served raw as sashimi or sushi. The firm, moist flesh lends itself especially well to grilling and takes well to marinades and bold sauces.
Belize, China, Dominican Republic, Panama, Philippines, Puerto Rico, Taiwan, United States, Vietnam
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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