As the world population keeps increasing, you will see the price of regular and delicate fish increase with time due to overfishing, pollution, etc. Hence, everyone is opting for the best alternative.
When it comes to popular fish like tuna and salmon, you will hear a name: Cobia. It is the same type of saltwater fish which is a great alternative to delicacies like salmon.
It provides enough nutrition, it is healthy and it is quite cheaper than other types. If you are thinking about whether or not to try it out for the first time, we have one suggestion: Go for it!
What is Cobia
Cobia is a saltwater type of fish that lives in the deep sea. It is also known as a kingfish, sergeant fish, lemon fish, etc. Since it has many similarities with salmon, it is called a black salmon too.
It can be a great substitute for salmon for this reason. It has a large head and sharp teeth with which it can consume small fish. On average it weighs about 80-90 pounds but can grow up to a lot more.
In length, it can go up to 6 ft as well. The color varies and ranges from light brown to gray. The shape of the fish is long and thin with a tail as well. It also has spots and long lines on its sides.
The fish has stripes from the eye to the fin and dorsal and anal fins. The fins help them swim and attack their prey easily.
Where to find Cobia Fish?
Cobia fish are usually found in North America. It tends to swim to the southern gulf of Mexico or other parts of Florida during winter to be in the warmer part of the sea.
However, they live in the eastern and northern parts of the United States, about 100 meters deep into the ocean. As they don't gather around their kind much it becomes difficult for fishermen to catch a large number at once.
But because other types of fish are considered endangered or overfished, cobia can be an alternative and is becoming a popular name among salmon and tuna lovers.
Is it healthy and safe to eat cobia?
Cobia is known to be slightly fatty which means it offers omega-3 fatty acids, selenium, protein, etc. According to a study, the omega-3 in cobia is especially helpful for cardiac health.
These vitamins and minerals keep our hearts and body healthy. Since cobia is a predatory fish it also has some mercury in it. That depends on the place it has been caught from and raised so that you can have a specific idea of the mercury level.
It is suitable for children and pregnant women but should be safe for adults. It is also an environmentally friendly choice to eat cobia since it lessens the pressure on other fish of its type. Prevents overfishing and provides an alternative to make your desirable dishes.
What Does Cobia Fish Taste like?
Before you choose to switch, you need to know what it tastes like. Ever had a fish that is so smooth like butter and felt like it would melt in your mouth as you chew? Cobia is exactly the same.
It is fatty but not as much as salmon, which gives it the desirable moist and juicy flavor. Doesn’t need extra oil to cook, cobia can be cooked in its own oil but have a buttery flavor to it. No matter how you think about cooking it, it will always have that juicy flavor inside.
It doesn’t get dry like other fish, but rather stays firm and smooth. Even if you are grilling or frying cobia, you don’t need to worry about it getting too dry too soon. The flavor is comparable to tuna and Mahi Mahi as well if you are familiar with those.
This delicate fish goes well with everything and anyway you want to cook it. But it tastes especially good with onion and tomato. The delicate and firm taste makes it even more popular among people.
Can you eat it raw?
Yes! You can even eat it raw. Cobia can be used to make sushi, a Japanese dish in which raw fish is used. However, it needs to be made sure that the fish is thoroughly cleaned, prepared well, stored well, and freshly cut.
The soft and moist taste is great for sushi as well. You can also watch this video to see how to cut cobia and make sashimi from it -
Similar taste fish
You can find fish that taste similar at the market. Although cobia has a unique flavor and texture, the other types can be comparable. As we have previously mentioned tuna, and Mahi Mahi are good options.
Also, striped fish and swordfish can be substitutes too. Any saltwater or deep sea fish that is light and juicy should be tried out to learn similarities and differences with cobia.
Ways to cook
Such a versatile fish like cobia can be cooked in many ways. On top of that, the texture and taste make it so much better and easier to handle than any other fish. Let’s look at a few ways you can cook cobia:
Grilling
If you are setting up a summer party at the beach and thinking about grilling fish, cobia is an excellent choice. Set up the outdoor grill and spray it with non-stick oil. Heat it up to medium.
On the other side, prepare the cobia filets with salt, pepper, and any other seasoning you like. Some people don’t like seasoning and that is fine too. Now place the filets on the grill.
Grill each side for about 4-5 minutes until it's cooked throughout and not raw or overcooked. Then serve the filets with lemon, couscous, and the type of sauce you like.
Pan seared
This way of cooking will give you a filet that is crispy on the outside and juicy on the inside. However, you need to follow a few tricks so that you don’t end up frying the fish.
For this one, you need olive oil or vegetable oil. Use a tablespoon of oil in the pan and wait till it is at the high smoking point. Once it is, put the pieces of fish in the pan and keep them for 2-3 minutes. The color will be light brown.
Serve warm with lemon wedges and tartar sauce! You can buy the best type of pan here.
Broiling
Preheat your oven to 400 degrees. Then season the cubed cobia with salt, pepper, oil, and garlic powder. Put them on the baking sheet.
Then bake for 10 minutes until the skins are crispy. Check the inside with a toothpick if it is still raw or firmly cooked. Serve with honey mustard sauce, sauteed vegetables, or salad.
How to Store Cobia Fish?
There is no special technique to store cobia fish. But it is useful to keep some things in mind. Remember to plastic wrap it in air-tight packaging. To get the perfect taste, cook it as soon as you can.
In the fridge, you can keep it for 3-4 days. If you move it to the freezer, you can keep it for up to 3 months. However, the taste and texture will turn rubbery and lose their firmness.
Conclusion
If you are looking for a firm, tender, and delicate fish, cobia is the one for you. From nutrition to environmentally friendly options, cobia fulfills it all.
It is so similar to salmon that restaurants end up using it as their salmon dish if there is a lack of salmon sometimes.
If you just follow the right techniques to cook and store it, cobia is the type of fish that should be at the top of your list of food you should try out!
