Cobia

Q: Can you eat Cobia?

Firm, moist white flesh with a mild, buttery flavor; moderate fat and large, clean flakes. Extremely versatile — excellent grilled, smoked, raw as sashimi, or used in ceviche.

Q: How big does Cobia get?

Cobia can grow up to 200.0 cm long and weigh 68.0 kg.

Q: Where is Cobia found?

Worldwide in tropical and subtropical oceans, absent only from the eastern Pacific. Found in the Gulf of Mexico, Caribbean, Indo-Pacific, and off Australia; frequents open coastal waters, reefs, and floating objects. Pelagic, coral reefs, estuaries

Q: Is Cobia endangered?

The conservation status of Cobia is Least Concern according to the IUCN Red List.

Q: What family does Cobia belong to?

Cobia (Rachycentron canadum) belongs to the family Rachycentridae (Cobia) in the order Carangiformes (Jacks and pompanos).

Abstract

A powerful, shark-like pelagic fish, the cobia has a flattened head and dark, elongated body often seen shadowing large rays, sharks, and sea turtles. It occurs worldwide in tropical and subtropical seas except the eastern Pacific, frequenting open coastal waters, reefs, and floating objects. Reaching two metres and 68 kilograms, juveniles show bold black, white, and orange banding that mutes with age into two pale lateral stripes. Its firm, moist, buttery white flesh is highly versatile, taken grilled, smoked, or raw as sashimi, and the species is increasingly raised in aquaculture. Fast-growing and adaptable, it is assessed as Least Concern and is a prized sport fish on live eels and jigs.