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. Cobia is a highly preferred fish with good taste and appearance. The raw form of cobia fish is used for the flavouring of sushi, and it can be cooked by any method, including grilling on skewers. Cobia is a good source of low-fat protein. It is high in riboflavin, niacin, vitamin B6, magnesium, and potassium


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