SPECIES

Cobia

Rachycentride

Fast growing, hard fighting and fat - what’s not to love about the Cobia? Available both wild and farmed, expect to see this species become widely available at the retail level in the next few years. For now, you’re much more likely to encounter the Cobia at a high-end restaurant.

They have a meaty, forgiving flesh with intermuscular fat that is retained in the flesh after being cooked, preventing it from drying out. Wild specimens will be larger and leaner than the farmed version, capable of reaching up to 70kg and roaming the oceans in search of food. The farmed Cobia are smaller and fattier, living the high life in spacious pens.

To eat Cobia, treat it like a meatier, fattier Yellowtail Kingfish. They make excellent sashimi, are delicious just seared, or cubed raw in a poke bowl. They’re also excellent pan-fried with crispy skin (the scales are tiny and edible!). A fan favourite is to hot smoke the skinned fillet in large pieces. You can store leftover smoked fish for a few days in the fridge (or months in the freezer) and incorporate it into so many dishes such as potato salad, croquettes, or in a salad with beetroot, yoghurt and grains.

DIVE DEEPER

COMMERCIAL NAME

Cobia

Method of Capture

"Line (wild)
Farmed"

Region

Northern Australia

Other names

Black Kingfish

Scientific Family

Rachycentride

Seasonality

Available year round.

Size

Maximum size of 200cm

Price range

Medium priced.

Alternative Species

Kingfish, Grey Mackerel, Barramundi.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

It is often sold as cutlets or steaks, but sometimes found whole. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pink, firm, lustrous, moist flesh without any brown markings or oozing water, and with a pleasant fresh sea smell.

STORAGE TIPS

It is often sold as cutlets, steaks or loins, but sometimes found whole. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pink, firm, lustrous, moist flesh without any brown markings or oozing water, and with a pleasant fresh sea smell.

COOKING TIPS

Average yield is 40%. Has a distinctive, strong flavour and, firm flesh with large flakes and few bones, which are easily removed.

COOKING METHODS

Cobia's firm texture makes it particularly well suited to barbecuing or grilling.

Flavour pairings

Chilli, chives, coconut milk, coriander, cumin, garlic, ginger, green onions, lemongrass, mirin, shallots, soy sauce, teriyaki sauce.

IMPORTS

No.

Find similar species by tag

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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