Species sheet · The Edible Ocean
Cobia
The long, powerful tropical loner.
- Seared in a pan or on the grill
- Baked en papillote with mild spices
- Barbecued as steaks
- Scientific name
- Rachycentron canadum
- In the water
- A large marine fish of tropical and subtropical waters, reef-associated, from 0 to 1200 m, often near the surface or around submerged structures.
- Season & buying
- Availability varies by origin; favour sustainable provenance and fresh fish.
- Common length
- ~110 cm
- How to identify it
- Long, streamlined, almost shark-like body
Dark brown back, white belly
Short first dorsal fin with visible spines
On the plate
White, firm and fatty flesh, very tasty, often compared to white tuna.
Avoid: Cooking it too long: despite its fat, its dense flesh dries out.
Cobia is sometimes nicknamed 'black crab' in the Caribbean and may follow sharks to steal their leftovers.
In Umay recipes
2 Umay recipes call for it.
