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Sometimes described as a cross between Swordfish and Chilean Sea Bass, Cobia is meaty, bursting with rich, buttery flavor, and extremely versatile to cook.
Mild, Meaty & Mouthwatering
Sometimes described as a cross between Swordfish and Chilean Sea Bass, Cobia is meaty, bursting with rich, buttery flavor, and extremely versatile to cook. Its firm texture makes it perfect for the grill — and you can even cut it thin carpaccio-style without fear of it falling apart. You also don’t even need oil to create a sear on this fish — the fat will render out when cooking and help create a beautiful, golden crust while it stays moist and flaky on the inside. With higher omega-3s than even salmon, Cobia is a healthy, delicious, and sustainable choice to put on your table.
Sustainably and Innovatively Raised
Our Cobia is sourced from Open Blue — an innovative aquaculture operation off the coast of Panama — and brought to you by our trusted seafood experts at Niceland. Cobia are raised 8 miles offshore in deep water, open-ocean submersible marine net pens. Fish grow healthy and strong in natural, free-flowing marine currents, which keeps them active and consequentially improves their musculature and fat distribution — all without any ecological impact to water quality. By staying away from sensitive coastal areas, nutrient and waste-build up are virtually eliminated, which ultimately preserves the environment and protects the surrounding biodiversity.
