The cobia (Rachycentron canadum) (/ ˈ k oʊ b i ə /, KOH-bee-ə) is a species of marine carangiform ray-finned fish, the only extant representative of the genus Rachycentron and the family Rachycentridae.

2022年3月3日 · Cobia is meatier and more savory than delicate white fish like tilapia, but yet not as oily as fatty fish such as tuna and salmon. The taste of cobia can be most readily compared to that of mahi-mahi or swordfish, but truthfully, it has its own unique flavor which may just become your new favorite go-to fish.

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2017年6月21日 · Cobia is a white 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.

Cobia are dark brown with a single dorsal fin. Young cobia have distinct coloring, with alternating black and white horizontal stripes and splotches of bronze, orange, and green. Cobia are often mistaken for sharks or remoras. In fact, their closest living relative is the remora (shark sucker).

Wondering what cobia tastes like, along with how to clean it and cook it? This guide covers everything from catching cobia to putting it on the table.

Everything you should know about the Cobia. Cobia is a saltwater fish prized for its rich flavor and firm texture, bringing a high price.

2023年1月14日 · Cobia is a highly desired fish that is popular with anglers and seafood lovers. Their mild flavor and muscle thickness make them one of the more versatile fish to cook. Cobia is fantastic to eat when raw, fried, grilled, broiled, sauteed, blackened, and smoked.

2014年1月23日 · In the wild, cobia can reach more than 6 feet and 150 pounds and are a popular gamefish. They are found worldwide in tropical, subtropical and temperate waters, except the eastern Pacific. China is the leading producer of farmed cobia.